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Ingredients 0/13
Why This Recipe Is So Loved
A fresh and flavorful twist on a classic Southern recipe. The combination of tangy dressing and hearty ingredients makes it both satisfying and light. It’s perfect for warm days or anytime you want a vibrant, healthy meal.
Cooking Pointers
- Rinse the black-eyed peas well to remove excess starch.
- Use fresh herbs to brighten the flavors.
- Chill the salad for at least an hour to let the flavors meld.
- Use fresh herbs to brighten the flavors.
- Chill the salad for at least an hour to let the flavors meld.
Directions
Tos together the black-eyed peas, celery, roma tomatoes, cucumber, red onion, and all the colorful bell peppers along with the tomatillos in a big salad bowl. In a small bowl, whisk together some lemon juice, balsamic vinegar, olive oil, chopped cilantro, and a pinch of red pepper flakes. Pour this dressing over the salad and give everything a gentle toss so the flavors blend nicely. Let the salad chill in the fridge for a bit to let the flavors marry. When you’re ready to serve, spoon the salad over fresh romaine lettuce leaves for a crisp, refreshing base. Enjoy!
Perfect Pairings
Serve this salad as a side dish alongside grilled chicken or fish. It also works well as a light lunch on its own, paired with crusty bread or tortilla chips for added texture.
Storing Leftovers
Store the salad in an airtight container in the refrigerator. It will keep well for up to three days. For best taste, stir gently before serving and avoid adding dressing until just before eating if you plan to store leftovers.
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