Black-Eyed Pea Salad
15m prep 10m cook 25m ready
A cold black-eyed pea salad with bacon, tomatoes, bell pepper, and red onion, dressed with olive oil and hot sauce. Perfect for New Year's or any day.
Nutrition (per serving, estimated)
Estimated based off 6 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 57.6 mg
- Iron: 0.72 mg
- Magnesium: 27.8 mg
- Phosphorus: 73 mg
- Potassium: 286 mg
- Zinc: 0.83 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 2 tbsp extra-virgin olive oil
- 2 tsp hot sauce
- 1/2 tsp ground black pepper
Prepare
- Drain 2 can black-eyed peas
- 8 bacon, cooked, chopped
- Chop 2 roma tomatoes
- Dice 1 green bell pepper
- Dice 0.5 red onion
- Chop 4 romaine hearts
Let's Cook
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Step 1.
In a large bowl, combine the drained black-eyed peas, chopped cooked bacon, chopped roma tomatoes, diced green bell pepper, and diced red onion.
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Step 2.
In a small bowl, whisk together the extra-virgin olive oil, hot sauce, and ground black pepper until well combined.
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Step 3.
Drizzle the olive oil mixture over the black-eyed pea mixture and toss to coat. Add the chopped romaine hearts and toss again until evenly mixed. Serve immediately with your favorite dressing.
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