Mex-American Black-Eyed Pea Salad

Recipe courtesy of Turnip Greens and Tortillas

Serves 8-10

  • 4 cups cooked or canned black-eyed peas, drained
  • ½ cup finely diced red bell pepper
  • ½ cup finely diced poblano pepper
  • ½ cup finely diced red onion
  • 1 to 2 stemmed and finely diced serrano chiles (remove some or all of the seeds and membranes for less heat)
  • ½ cup vegetable oil
  • ¼ cup red wine vinegar
  • 1 tablespoon finely chopped fresh parsley
  • ½ teaspoon salt

Mex-American Black-Eyed Pea Salad

Mex-American Black-Eyed Pea Salad

Click image to enlarge



Combine all the ingredients in a large bowl. Cover and refrigerate for at least 1 hour before serving. Taste and adjust the seasonings as desired. Serve chilled or at room temperature.


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