Black-Eyed Pea Salad

Easy and perfect for potlucks, cold tortillas, or parceling out in small containers for the work week. This recipe is similar to “hillbilly caviar” but in addition to a few other differences, you’ll notice it includes celery instead of corn. The truth is this: I have corn-derived ennui. And yes, this exasperation includes organic corn, too. It’s not that I dislike it– it’s just so damned omnipresent. So until I get over this, I just want to see it utilized for mazes and crop circles.

Black-Eyed Pea Salad

Usually balsamic is my go-to vinegar, but I wanted to stop using it as a crutch and go with something more adventurous: apple cider vinegar. Yeah, I can be dangerously audacious at times.

Black Eyed Pea Salad


  • 1/3 c. apple cider vinegar
  • ½ c. EVOO
  • 1 tsp. garlic powder
  • 2 Tbsp. organic cane sugar
  • 1 tsp. sea salt
  • ¼ tsp. onion powder
  • 4 c. black-eyed peas, cooked
  • ½ c. chopped bell pepper
  • 2 jalapenos, chopped
  • ¼ c. chopped red onion
  • 1 stalk celery, diced
  • 2 Tbsp. chopped fresh parsley (or cilantro)
  • pepper (to taste)


In a mixing bowl, whisk together the first six ingredients to make the dressing. Combine veggies and pour the dressing over them. Add a few twists of black pepper. Store in the refrigerator and allow to meld for a few hours. It’s even better on the second day.

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