Description
Six side portions of bean-and-bell-pepper vinaigrette salad.
Ingredients
Scale
- 30 ounces Canned cooked black-eyed peas
- 1 pepper Red bell pepper, diced
- 1 pepper Yellow bell pepper, diced
- 1/4 cup Red onion, finely diced
- 1/4 cup Flat-leaf parsley, chopped
- 3 tablespoons Olive oil
- 2 tablespoons Apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Fine salt
Instructions
- Drain and rinse two 15-oz cans of cooked black-eyed peas. Dice one red and one yellow bell pepper, measure 1/4 cup finely diced red onion and chop 1/4 cup parsley.
- Whisk 3 tbsp olive oil with 2 tbsp cider vinegar, 1 tsp Dijon and 1/2 tsp salt. Toss peas, peppers, onion and parsley with the dressing in a large bowl.
- Cover and refrigerate about 30 minutes so flavors combine. Taste and document any needed salt or acid adjustment rather than changing the measured card silently.
- Divide into six provisional side portions and serve chilled with clean utensils. Test drained bean weight, dressing distribution and texture after holding.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 30 minutes, included in the total.
Untested estimate: 20-minute chop/mix and 30-minute refrigerator rest; canned beans are already cooked.
- Prep Time: 20 minutes
- Chilling, resting or cooling: 30 minutes
- Cook Time: 0 minutes
- Category: Salads
Nutrition
- Serving Size: One sixth of the dressed salad