This zesty black-eyed pea salad is loaded with garlic and a tangy kick! It's the perfect make-ahead cold side dish for spring and summer barbeques, steaks, or potlucks. In our house, these are also known as 'crack beans' because you just can't stop eating them!

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Recipe Summary

prep:
4 hrs 10 mins
additional:
8 hrs
total:
12 hrs 10 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pat black-eyed peas with a paper towel to remove excess water.

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  • Mix peas, onion, peppers, and garlic in a bowl with salt, marjoram, dried parsley, black pepper, and cayenne pepper. Pour in enough olive oil and lemon juice to reach below the top layer of black-eyed peas. Adjust seasonings to taste. Cover and refrigerate, 8 hours to overnight.

  • Squeeze lemon juice over the top of the salad just before serving and garnish with fresh parsley.

Nutrition Facts

237 calories; protein 2.8g 6% DV; carbohydrates 18g 6% DV; fat 18.3g 28% DV; cholesterol 6.2mg 2% DV; sodium 406.3mg 16% DV. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/12/2019
This turned out pretty good and would be a great dish to take to a picnic or pot luck. I started with just 1/2 cup of oil and 1/2 cup of lemon juice and that was plenty. The taste improves with time so be sure to plan ahead. Read More
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