This classic from the home state of Whole Foods Market has many variations but is traditionally a black-eyed pea salad with a colorful mix of peppers and onions. It's a great salad to take to picnics as it travels well and can be served cold or at room temperature. Watch our how-to video.
3 (15-ounce) cans black-eyed peas, drained and rinsed
3 tablespoons red wine vinegar
2 cloves garlic, finely chopped
1 teaspoon Dijon mustard
1 teaspoon dried oregano
2 stalks celery, chopped
1 red bell pepper, chopped
1 jalapeño pepper, seeded and finely chopped
2 green onions, sliced
1/2 red onion, chopped
1/4 teaspoon fine sea salt
In a large bowl, whisk together vinegar, garlic, mustard, oregano and salt. Add peas, celery, bell pepper, jalapeño, green onions and red onion and toss to combine. Cover and refrigerate for at least 2 hours or up to overnight to allow flavors to blend before serving.
While you may find a version of this recipe offered at your local store, please note that ingredients, flavor and allergens can vary.
Per Serving:103 calories (10 from fat), 95mg sodium, 18g carbohydrates, (5 g dietary fiber, 2g sugar), 6g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.