Some folks call this Redneck Caviar, others Texas Caviar but whatever the name, this black eyed pea salad is always a hit at a party. Served as a side dish or as a starter with Scoops or tortilla chips, everyone loves it. Make it early in the day; it needs time for the flavors to combine.
Black Eyed Pea Salad is a great side dish or party dip served with toasted pits chips or those yummy Scoops by Fritos. It holds well on a hot day and can be served chilled or room temperature.
BLACK EYED PEA SALAD
Difficulty: Easy
Prep Time: 1 hour 15 minutes plus overnight
INGREDIENTS
4 cups cooked and drained black-eyed peas
6 slices bacon, cooked until crisp and crumbled
1/2 cup red wine vinegar
½ teaspoon lemon juice
1/2 cup olive oil
1 teaspoon Tabasco
1/2 cup onion, finely chopped
1/2 cup green bell pepper
1 large tomato, seeded and diced
1 tablespoon jalapeno pepper, seeded and finely minced
2 tablespoons flat leaf Italian parsley, finely chopped
1 teaspoon minced garlic
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
INSTRUCTIONS
Cook the black eyed peas according to package directions keeping their texture intact. Don’t overcook them. Cook the bacon and drain on paper towels. Crumble. Combine all ingredients in a large bowl and toss well. Cover with plastic wrap. Refrigerate for at least 6 hours before serving, stirring occasionally. Bring salad to room temperature before serving. Toss and check salt and pepper before serving.