Black-Eyed-Pea-Salad with Celery

Name: Black-Eyed-Pea-Salad with Celery
Total time: 20 min
Ingredients: 1/3 cup finely diced red onion; 3 tablespoons red wine vinegar; 2 (15-ounce) cans black-eyed peas, drained and rinsed; 1/3 cup finely sliced celery; 1/3 cup finely chopped parsley leaves; 1/3 cup extra-virgin olive oil; Kosher salt and freshly ground pepper

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This bright, crunchy salad is a fresh and speedy way to follow the southern tradition of eating black-eyed peas on New Year's Day for good luck.

Martha Stewart Living, December 2020

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Credit: Chris Simpson

Recipe Summary test

total:

20 mins

Servings:

Ingredients

1/3 cup finely diced red onion
3 tablespoons red wine vinegar
2 (15-ounce) cans black-eyed peas, drained and rinsed
1/3 cup finely sliced celery
1/3 cup finely chopped parsley leaves
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground pepper

Directions

Step 1
Soak onion in vinegar for 10 minutes. In a medium bowl, combine black-eyed peas, celery, parsley, and onion-vinegar mixture. Toss with oil and season with salt and pepper to taste. Serve immediately or refrigerate in an airtight container for up to 2 days.

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Black-Eyed-Pea-Salad with Celery

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Black-Eyed-Pea-Salad with Celery

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Recipe Summary test

Ingredients

Directions

Reviews

All Reviews for Black-Eyed-Pea-Salad with Celery