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Abby Smolarsky | Belle Antiquarian

Black Eyed Pea Picnic Salad

A fresh Southern picnic salad made with black eyed peas, crisp vegetables, and a tangy vinegar dressing. Even better after a day in the refrigerator!
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Southern
Ingredients Method Notes

Ingredients
  

  • 1 bell pepper small dice
  • 1 celery stalk small dice
  • 1 handful fresh parsley finely chopped
  • 1 15 oz can low-sodium black eyed peas drained and rinsed
  • ¼ cup chow-chow relish
  • 2 tbsp red wine vinegar
  • 2 tbsp olive oil
  • salt and pepper to taste

Method
 

  1. Dice the celery and bell pepper into a small, even dice.
  2. Finely chop the parsley.
  3. Drain and rinse the black eyed peas thoroughly.
  4. Combine all ingredients in a medium bowl and stir gently to mix.
  5. Cover tightly and refrigerate for a least 1 hour; best if chilled overnight before serving.

Notes

This salad tastes best after chilling for several hours or overnight. Double the recipe for easy meal prep and store in an airtight container.