Every once in a while I make something that forces me to eat healthy. This salad is one of those times. It makes quite a bit of salad and therefore it's in the refrigerator staring at me every time I open it, reminding me to eat something good for myself. Luckily it tastes really good and I don't mind.
I left out the red peppers that were in the original recipe because I didn't have any but that would have added a nice pop of color. I wouldn't leave out the red onion because it gives the black-eyed peas a nice tang and a great texture.
Don't forget that there is no mayonnaise in this recipe, so it would be perfect for a picnic or road trip!
Black-Eyed Pea Salad
Recipe from GoodHousekeeping Family Vegetarian Cooking
- 1 small red onion
- 4 cans black-eyed peas, drained and rinsed
- 2 packages (10 ounces each) frozen green beans
- 1/3 cup cider vinegar
- 1/4 cup olive oil
- 2 tsp sugar
- 2 tsp fresh thyme leaves, chopped
- 1 1/2 tsp salt
- 1/2 tsp coarsely ground black pepper
- 2 large ripe tomatoes (optional)
- Cut the onion into small dices and place in a large bowl.
- Add all of the remaining ingredients except the tomatoes to the bowl with the onions and mix well.
- Cover and refrigerate for at least 3 hours but overnight is best to blend flavors.
- To serve, cut the tomatoes into 1/4 inch slices and arrange on top of the salad.