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Black-Eyed Pea Salad for the New Year!
Ingredients
  • For the Salad
  • 1/2 medium red onion or sweet onion finely chopped
  • 1 small red bell pepper finely chopped
  • 1/2 to 1 jalapeño chopped
  • 2 T. chopped green onions
  • 2 T. chopped fresh parsley leaves
  • 1 pound roasted sweet potatoes cut into 1/4 inch dice
  • 4 C. freshly-cooked or canned black-eyed peas drained and rinsed
  • For the Dressing
  • 1/4 C. unseasoned rice wine vinegar
  • 1/4 C. canola oil
  • 1/2 t. sugar
  • 2 T. honey
  • Salt and freshly ground black pepper
  • 4 C. black-eyed peas freshly cooked or canned drained and rinsed
Instructions
  1. Peel and dice sweet potato into 1/4 inch dice. Toss in a small amount of olive oil and spread on a roasting pan. Roast in a 350 degree F. oven until tender (20-25 minutes depending upon your oven). Let diced sweet potatoes cool.
  2. Combine onion, red bell pepper, jalapeño, green onions, chopped parsley leaves in a large bowl.
  3. Whisk rice wine vinegar, canola oil, sugar, honey, salt and black pepper in a small bowl. Add to the onion mixture and stir to combine. Set aside to allow the flavors to marry.
  4. Gently fold black-eyed peas into the dressing in the large bowl. Let the bean salad marinate in the dressing in your refrigerator for up to 8 hours before serving. Fold in extra dressing to your taste just before serving. Garnish with chopped parsley.
Recipe Notes

The black-eyed peas absorb most of the dressing. I found that adding additional dressing to the beans just before serving gave the salad a boost.

I most enjoyed this salad served slightly warm or at room temperature.