This Black-Eyed Pea Salad recipe is a tangy treat; using the base of some canned black-eyed peas and adding some pickled as well as fresh vegetables and some dried herbs, it’s ready in a jiffy.
I’m sure you’ve seen many black-eyed pea recipes with the new year, since in the South eating black-eyed peas on New Year’s Day is considered good luck. But don’t just eat them one day a year! Black-eyed peas are fabulous any time!
It is a well-known fact that I am in love with anything pickled or brined. Give me salty over sweet any day of the week! That said, I don’t usually cook with a lot of salt. If you’ll notice in my recipes, I rarely include a salt amount. Instead, I advise you to add salt (and pepper) to your own taste.
Because I’ve used some vegetables from a giardiniera mix (pickled cauliflower, carrots, celery and red pepper), and I’ve added some pepperoncini, the sodium content on this recipe is probably pretty high. You could reduce that with the use of fresh vegetables if you prefer.
I was aiming for a very tangy salad, though, so that explains my use of all the pickled and brined additions. And tangy it is! The day I made this salad, I had a very difficult time not gobbling the whole bowl. By myself. Before I even had the photo I needed for the post. Sometimes one of the hardest parts of what I do is leaving enough food intact to photograph. *wink*
Although we ate this salad (yes, I did save enough for Mr. Saucy) just as it was, it would be great on a bed of fresh greens or rolled up in a flour tortilla. Try it, do!
- 2 -16 ounce cans black-eyed peas, drained and rinsed
- 1 cup giardiniera mix (pickled cauliflower, carrots, celery and red pepper)
- 1 cup quartered grape tomatoes
- ¼ cup thin-sliced red onion
- ¼ cup sliced pepperoncini
- 6 Kalamata olives, sliced
- 1 tablespoon of the vinegar from the pepperoncini
- ½ teaspoon Italian seasoning blend
- ground black pepper, to taste
- Place all of the ingredients into a medium-sized bowl, toss to combine.
- Serve at cold or at room temperature.