Rating: 4.5 stars
1 Ratings
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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 test

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; carbohydrates 18g; fat 18.3g; cholesterol 6.2mg; sodium 406.3mg. Full Nutrition
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