MAKES: 4 SERVINGS
SERVING SIZE: 1 CUP (ABOUT) EACH
PREP: 20 MINS
CHILL: 1 HR
1/2 cup chopped yellow sweet pepper (1 small)
1/4 cup chopped green sweet pepper
1/4 cup chopped red sweet pepper
1/4 cup chopped red onion
1 fresh serrano chile pepper, stemmed, seeded, and thinly sliced*
1 clove garlic, minced
1 11 ounce package steamed ready-to-eat black-eyed peas, rinsed and drained, or one 15-ounce can black-eyed peas, rinsed and drained
2/3 cup chopped roma tomatoes (2 medium)
1/4 cup seasoned rice vinegar
1 tablespoon olive oil
Freshly ground black pepper
- In four salad containers evenly layer sweet peppers, red onion, chile pepper, and garlic. Top with black-eyed peas and chopped tomatoes. In a small bowl whisk together vinegar, olive oil, salt, and black pepper to taste. Drizzle evenly over each salad. Cover and chill for 2 to 24 hours.
- To serve, shake each salad to combine or toss with a fork to combine.
From the Test Kitchen
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
To tote, place salad container in an insulated bag with an ice pack.
Nutrition Facts (Make-Ahead Black-Eyed Pea Salad)
Per serving: 203 kcal , 4 g fat (0 g sat. fat , 0 g polyunsaturated fat , 2 g monounsaturated fat ), 0 mg chol. , 240 mg sodium , 31 g carb. , 6 g fiber , 5 g sugar , 11 g pro.