Black-Eyed Pea Salad

5 from 2 votes

Like most bean salads, this black-eyed pea salad is cheap, easy, fast, and immensely satisfying and good for you. I think this whole salad should cost about $4.

Prep Time15

Cook Time0

Total Time15

Course: Salad, Side Dish

Cuisine: American

Servings:

Author: Katie Workman

Ingredients

2 cups diced tomatoes
1 cup minced red onion
2 (15.5 ounce) can black-eyed peas (drained and rinsed)
3 tablespoons red wine vinegar
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper (to taste)

Instructions

In a medium bowl, toss together the tomatoes, onion, black-eyed peas, red wine vinegar, and olive oil.
Season with salt and pepper to taste and serve.

Notes

You could use other beans in place of the black-eyed peas — I think cannellini or other white beans would be terrific, or chickpeas (one of my go-to beans).
Add in some other small diced vegetables if you want, like bell peppers, zucchini, cucumber, celery, or fennel.
Keep this in a sealed container in the fridge for up to a week. The bean salad will only continue to get better as it marinades in the vinegar and all of the flavors meld together.

Nutrition