Black-Eyed Pea Salad
- 15m Prep Time
- 10m Cook Time
- 25m Ready In
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.
Ingredients
- 2 can black-eyed peas drained
- 8 bacon cooked, chopped
- 2 roma tomatoes chopped
- 1 green bell pepper diced
- 0.5 red onion diced
- 29.6 ml extra-virgin olive oil
- 9.86 ml hot sauce
- 2.46 ml ground black pepper
- 4 romaine hearts chopped
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.
- 29.6 ml extra-virgin olive oil
- 9.86 ml hot sauce
- 2.46 ml 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.