Email Link
Language / Idioma
EnglishEspañol
Español: traducción automática de Google.
Include
Servings / yield
Measurements
Text size

Marinated Black-Eyed Peas

A long chill lets the vinegar sink into these tender black-eyed peas while the onion mellows. They become brighter and more cohesive by the next day, made for a picnic bowl.

Marinated black-eyed peas with diced red onion, garlic, and black pepper in an oil-and-red-wine-vinegar dressing, served in a shallow vintage ceramic bowl.
Recipe link
Prep time10 min
Cook time0 min
Total time2 hr 10 min
Course
Side Dish
Cuisine
Granny's Recipes
Difficulty
Easy
Est. calories / serving
140

Ingredients

Black-Eyed Pea Salad

  • 1 can black-eyed peas — 15 oz, drained
  • 1 red onion — small dice
  • ¼ cup oil
  • ¼ cup red wine vinegar
  • 1 garlic clove — smashed & minced
  • to taste salt and pepper (optional) — to taste
  • to taste cayenne pepper (optional) — to taste

Garnish

  • parsley — chopped
  • Green onions — thin sliced

Instructions

  1. Drain Peas: Drain the black-eyed peas into a fine-mesh strainer or colander. Rinse thoroughly under cool running water, shake off the excess water, and set aside to finish draining.15 oz black-eyed peas
  2. Build Dressing: In a medium mixing bowl, stir together the red onion, oil, red wine vinegar, minced garlic, salt, black pepper, and cayenne pepper until evenly combined.1 red onion, ¼ cup oil, ¼ cup red wine vinegar, 1 garlic clove, salt, pepper, cayenne
  3. Add Peas: Add the drained black-eyed peas to the dressing and fold gently until the peas and onion are evenly coated.15 oz black-eyed peas
  4. Chill: Cover and refrigerate for at least 2 hours before serving. For the fullest flavor, refrigerate overnight.
  5. Serve: Stir the salad thoroughly before serving and taste for seasoning. Add more salt, black pepper, cayenne, or a small splash of red wine vinegar if needed. Garnish with parsley and green onions if desired. Serve cold, using a slotted spoon if you prefer to leave some of the marinade behind.parsley, Green onions

Notes

  • Make It Ahead: This salad benefits from several hours of chilling, and its flavor continues to improve overnight.
  • Drain and Rinse Well: Thoroughly draining and rinsing the black-eyed peas removes the canning liquid and prevents it from diluting or clouding the marinade.
  • Generous Marinade: This is a true marinated salad, so some dressing will collect beneath the peas. Stir well before serving. Use a slotted spoon when a less heavily dressed portion is preferred.
  • Onion: For a milder raw-onion flavor, stir the diced onion together with the red wine vinegar and let it stand for 10 minutes before adding the oil, garlic, and seasonings.
  • Vinegar Choice: Red wine vinegar provides the intended balance of tang and depth. Apple cider vinegar may be used for a slightly softer, fruitier flavor.
  • Garnish: Chopped parsley and thin-sliced green onions are optional. Add them immediately before serving so they remain fresh and colorful.
  • Adjust Before Serving: After chilling, taste the salad and add a small splash of vinegar, a pinch of salt, or additional cayenne if the flavor needs refreshing.
  • Storage: Cover and refrigerate the salad promptly. Use within 3 to 4 days.

Nutrition (Approximate Per Serving)

Yield

about 3 cups — Serving size: about ½ cup

Calories
140
Carbohydrates
11.5 g
Protein
4 g
Fat
9.5 g
Saturated Fat
0.7 g
Cholesterol
0 mg
Sodium
0 mg
Fiber
3.5 g
Total Sugars
2.5 g

Equipment

  • fine-mesh strainer or colander
  • medium mixing bowl
  • chef’s knife
  • cutting board
  • measuring cups and spoons
  • mixing spoon
  • refrigerator container or cover