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Black-eyed pea salad is a cherished dish that brings back memories of summer picnics and family gatherings on our old farmhouse porch. This salad is a staple in Midwestern kitchens, where the humble black-eyed pea is celebrated for its earthy flavor and hearty texture. It's a dish that speaks to the simplicity and richness of rural life, where fresh ingredients from the garden are transformed into something truly special. Making this salad is like taking a step back in time, to a place where food was made with love and shared with family and friends.
This black-eyed pea salad pairs beautifully with grilled meats, especially a nice juicy steak or some tender barbecue chicken. It's also a delightful companion to cornbread or a slice of fresh, crusty bread. For a lighter meal, serve it alongside a crisp green salad or some roasted vegetables. And don't forget a tall glass of sweet tea to wash it all down.
Black-Eyed Pea Salad
Servings: 6
Ingredients
2 cups cooked black-eyed peas (or 1 can, drained and rinsed)
1 small red onion, finely chopped
1 red bell pepper, diced
1 green bell pepper, diced
1 cup cherry tomatoes, halved
1/4 cup fresh parsley, chopped
1/4 cup olive oil
3 tablespoons apple cider vinegar
1 teaspoon sugar
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