Garlic Lemon Black-Eyed Pea Salad Tasty Recipes

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Garlic Lemon Black-Eyed Pea Salad

"This zesty black-eyed pea salad is loaded with garlic and a tangy kick! It's the perfect make-ahead cold side dish for spring and summer barbeques, steaks, or potlucks. In our house, these are also known as 'crack beans' because you just can't stop eating them!"

Ingredients :

• 2 (15.5 ounce) cans black-eyed peas with bacon
• 1/2 red onion, finely diced
• 1/2 red bell pepper, seeded and diced
• 1/2 yellow bell pepper, seeded and diced
• 1 jalapeno pepper, seeded and diced
• 6 teaspoons minced garlic
• 1/2 teaspoon kosher salt
• 1/2 teaspoon dried marjoram
• 1/4 teaspoon dried parsley
• ground black pepper to taste
• 1 pinch cayenne pepper
• 3/4 cup extra-virgin olive oil, or more to taste
• 3/4 cup lemon juice, or more to taste
• 1 slice lemon, or to taste (optional)
• 1 sprig parsley, chopped, or more to taste (optional)

Instructions :

Prep : 4H10M	Cook : 10M	Ready in : 12H10M

• Pat black-eyed peas with a paper towel to remove excess water.
• Mix peas, onion, peppers, and garlic in a bowl with salt, marjoram, dried parsley, black pepper, and cayenne pepper. Pour in enough olive oil and lemon juice to reach below the top layer of black-eyed peas. Adjust seasonings to taste. Cover and refrigerate, 8 hours to overnight.
• Squeeze lemon juice over the top of the salad just before serving and garnish with fresh parsley.

Notes :

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