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Black Eyed Pea Salad Recipe

5 from 4 votes

This wholesome Black-Eyed Pea Salad is a nutrient-dense, whole-food side dish rich in antioxidants, healthy fats, and fiber.

Prep Time: 20

Cook Time: 19

chill time: 15

Total Time: 54

Yield: 8 servings

Course: Dinner, main dish, Meal Prep, Side Dish

Cuisine: American

Equipment

Instant Pot

Ingredients

16 ounce bag black eyed peas (wash and remove bad ones)
4 cups water
2 bay leaves
1/2 red onion (chopped)
1/3 cup Italian parsley (finely chopped)
1/4 cup + 2 tablespoons fresh lemon juice (from 1 1/2 lemons, or more to taste)
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 1/2 teaspoons kosher salt
1/2 teaspoon ground black pepper
Optional: add diced carrots (celery, feta cheese)

Instructions

Add beans, bay leaves, and water to the instant pot and cook for 9 minutes high pressure. Natural release then remove and strain the beans. Discard the bay leaves and allow the beans to cool completely.
Then transfer to a large bowl with the onion, parsley, lemon juice, olive oil, red wine vinegar, salt and black pepper and mix well. Taste for salt and lemon juice and adjust as needed.
Keep chilled until ready to eat.

Notes

Makes about 6 3/4 cups.

Notes:

To use cooked canned beans, use 4 15-ounce cans or 6 cups, rinsed and drained.
This recipe can be halved or quartered.

Nutrition

Serving: 3/4 cup (generous), Calories: 88kcal, Carbohydrates: 12.5g, Protein: 2g, Fat: 3.5g, Saturated Fat: 0.5g, Sodium: 219mg, Fiber: 3g, Sugar: 2.5g

- WW Points: 1

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