Black Eye Pea Salad


1 large tomato, diced

1/2 medium red onion, finely diced

1/4 small red bell pepper, finely diced

1/4 small yellow bell pepper, finely diced

1/4 small orange bell pepper, finely diced

1 jalapeno, finely diced

2 tablespoons chopped fresh parsley leaves

1/4 cup unseasoned rose wine vinegar

1/4 cup canola oil

1/2 teaspoon sugar (or use 1 packet of Truvia)

Salt and freshly ground black pepper

Two 15-ounce cans black-eyed peas, drained and rinsed


  1. Combine the first 6 ingredients in a bowl.
  2. In a separate small bowl, whisk together the rose wine vinegar, canola oil, sugar, and salt and pepper.

Toss all together with the black-eyed peas and let marinate for at up to 6-8 hours in the refrigerator before serving.

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