Creamy Black-eyed Pea Salad Recipe
Creamy black-eyed pea salad with bell peppers, onions, and jalapeño—perfect for potlucks or game-day parties!
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Cooking tools:
- Pepper mill
- Chef's knife
- Cutting board
- Peeler
- Can opener
- Colander
- Measuring cup
- Measuring spoon
- Mixing bowl
- Whisk
- Spoon
- Airtight container
- Refrigerator
Ingredients
- 1/4 cup red wine vinegar
- 1/4 cup Blue Plate® Mayonnaise
- 2 tablespoons olive oil
- 1 teaspoon Creole mustard
- 3/4 teaspoon coarse salt
- 1/2 teaspoon freshly ground black pepper
- 2 (14.5-ounce) cans black-eyed peas, drained and rinsed
- 1/2 small red onion, finely chopped
- 1/2 red bell pepper, finely chopped
- 1/2 yellow bell pepper, finely chopped
- 1/2 cucumber, peeled and diced
- 2 stalks green onion, finely chopped
- 1 tomato, seeded and chopped
- 1/2 small jalapeño pepper, finely chopped
- 1 clove garlic, minced
- 2 tablespoons fresh parsley, finely chopped + extra for garnish
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