- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Black-eyed peas, peppers, onions, and tomatoes get a zesty Italian dressing in this bean salad perfect as an appetizer or potluck side.
Ingredient:
- 1/4 cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 2 tablespoons fresh lemon juice
- 2 tablespoons Dijon mustard
- 4 teaspoons honey
- 1 tablespoon dried Italian seasoning
- 1 tablespoon grated garlic
- 2 1/2 teaspoons kosher salt (preferably Diamond Crystal), plus more to taste
- 1 teaspoon black pepper
- 3 (15.5-ounce) cans black-eyed peas, drained and rinsed (about 4 cups)
- 1 medium-size orange or yellow bell pepper, stemmed, seeded, and chopped
- 1 cup chopped white onion
- 1 cup plum tomatoes
- 2 medium-size jalapeño chiles, stemmed, seeded, and finely chopped
- 1/3 cup finely chopped fresh cilantro leaves and tender stems, plus more roughly chopped leaves for garnish
- Tortilla chips, for serving
