This Black-Eyed Pea Tomato Salad is a vibrant, refreshing dish that’s perfect for summer picnics or a light lunch. The combination of tender black-eyed peas, juicy tomatoes, and crisp vegetables creates a delightful medley of textures and flavors. The salad is elevated with a tangy vinaigrette that brings out the natural sweetness of the tomatoes and the earthiness of the black-eyed peas. It’s a nutritious, easy-to-make salad that’s as pleasing to the palate as it is to the eye.
Ingredients:
- 2 cups cooked black-eyed peas (or 1 can, drained and rinsed)
- 2 cups cherry tomatoes, halved
- 1 small red onion, finely chopped
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 cucumber, diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions:
- Prepare the Salad Base: In a large bowl, combine the black-eyed peas, cherry tomatoes, red onion, green bell pepper, red bell pepper, and cucumber. Toss until well mixed.
- Make the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, and minced garlic. Season with salt and pepper to taste.
- Combine and Serve: Pour the dressing over the salad and toss gently to ensure everything is well coated. Add the chopped parsley and basil, and toss again. Adjust seasoning if necessary.
- Chill and Enjoy: For best flavor, refrigerate the salad for at least 30 minutes before serving. Serve chilled, garnished with extra herbs if desired.
This salad can be stored in an airtight container in the refrigerator for up to 3 days. Enjoy it as a side dish, a light lunch, or a refreshing snack!
