Garlic Lemon Black-Eyed Pea Salad recipe
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Ingredients
- 2 (15.5 ounce) cans black-eyed peas with bacon ½ red onion, finely diced ½ red bell pepper, seeded and diced ½ yellow bell pepper, seeded and diced 1 jalapeno pepper, seeded and diced 6 teaspoons minced garlic ½ teaspoon kosher salt ½ teaspoon dried marjoram ¼ teaspoon dried parsley ground black pepper to taste 1 pinch cayenne pepper ¾ cup extra-virgin olive oil, or more to taste ¾ cup lemon juice, or more to taste 1 slice lemon, or to taste 1 sprig parsley, chopped, or more to taste
Nutrition Info
- 237.4 caloriescarbohydrate: 18 gcholesterol: 6.2 mgfat: 18.3 gfiber: 3.5 gprotein: 2.8 gsaturatedFat: 2.9 gservingSize: -sodium: 406.3 mgsugar: 1 gtransFat: : -unsaturatedFat: : -
Directions Garlic Lemon Black-Eyed Pea Salad
Directions
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Pat black-eyed peas with a paper towel to remove excess water.
Mix peas, onion, peppers, and garlic in a bowl with salt, marjoram, dried parsley, black pepper, and cayenne pepper. Pour in enough olive oil and lemon juice to reach below the top layer of black-eyed peas. Adjust seasonings to taste. Cover and refrigerate, 8 hours to overnight.
Squeeze lemon juice over the top of the salad just before serving and garnish with fresh parsley.