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Black Eyed Pea Salad

Prep Time 30 minutes
Cook Time 40 minutes
Servings 10

Ingredients

  • 1 pound dried black eyed peas
  • 6 cups water
  • ½ cup lime juice
  • 1 cup parsley chopped
  • ½ cup olive oil
  • 1 red onion finely chopped
  • 1 red bell pepper finely chopped
  • 1 cucumber finely chopped
  • 1 pint grape tomatoes chopped
  • 2 serrano peppers minced (remove stems and seeds)
  • Kosher salt and black pepper

Instructions

  1. Rinse black eyed peas with water, then add them to InstantPot with 6 cups of water. Cook at high pressure for 18 minutes, then natural release for 15 minutes.
  2. In a large bowl, whisk together lime juice and parsley. Slowly add olive oil until a smooth sauce forms.
  3. Add the black eyed peas, onion, bell pepper, cucumber, tomato, and peppers to the dressing. Toss together until everything is well combined and season with salt and pepper to taste.
  4. Refrigerate for at least an hour to marinate (you can also refrigerate overnight). Serve cold or at room temperature.