Scale

3 cups cooked black-eyed peas, drained and cooled

1/2 red onion, finely diced

1 bell pepper, diced

1 cup cherry tomatoes, halved

2 tbsp fresh parsley or cilantro, chopped

For the dressing:

3 tbsp olive oil

2 tbsp lemon juice or apple cider vinegar

1 clove garlic, minced

Salt and black pepper, to taste

1. Add black-eyed peas to a large mixing bowl.

2. Add red onion, bell pepper, tomatoes, and fresh herbs.

3. In a small bowl, whisk together olive oil, lemon juice, garlic, salt, and pepper.

4. Pour dressing over the salad and toss gently to combine.

5. Taste and adjust seasoning if needed.

6. Cover and chill for 20 minutes for best flavor.

7. Serve cold or at room temperature.

• Add cucumber or avocado for extra freshness.

• Great as a side dish or light lunch.

• Keeps well in the fridge for up to 3 days.

Keywords: black eyed pea salad, healthy pea salad, easy side dish