black eyed pea tomato salad
Recipes
Soups & Salads
Black Eyed Pea Tomato Salad
Spending time in the kitchen with my late aunt was so much fun because she was an amazing cook and teacher. This black-eyed pea salad was one of her specialties. It is easy to make and is a nice alternative to pasta or potato salad. Add cooked cubed chicken breast to make it a meal on its own.
Ingredients
- 4 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
- 3 large tomatoes, chopped
- 1 large sweet red pepper, chopped
- 1 cup diced red onion
- 4 bacon strips, cooked and crumbled
- 1 jalapeno pepper, seeded and diced
- 1/2 cup canola oil
- 1/4 cup sugar
- 1/4 cup rice vinegar
- 2 tablespoons minced fresh parsley
- 1-1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1/8 teaspoon garlic powder
Directions
- Combine the first 6 ingredients. In another bowl, whisk together remaining ingredients. Add to bean mixture; toss to coat. Refrigerate, covered, at least 6 hours or overnight.
- Stir just before serving.
