Blackeye Pea Salad

Before I get to a recipe today I would like to tell you how proud I am of my 5-year-old, strong-willed, SMART, funny little boy who has a very special heart. He was diagnosed with Tetralogy of Fallot, Pulmonary Atresia and MAPCAs at birth. So far in his 5 years, he has undergone 3 open heart surgeries and 8 heart catheterizations, and a half-dozen non-heart-related surgeries, as well. His trials have put life into major perspective for our family. We adore this boy, and we are constantly amazed at how far he has come, and how strong he continues to be throughout it all!

Today we walked 3+ miles to honor him, and the many other kids like him who were born with heart defects. It was a special day! We had a few friends join us for the walk, and that made it even more special. A lot of money was raised today for a very good cause. We were thrilled to be a part of it!

With that said, we are all tired tonight. The boys are fast asleep and I am relaxing on our porch before heading to bed myself. Real quick, I want to share another delicious summer salad with you all! This can double as a salad and salsa, and many other things, honestly. Spoon it over a burger or a wrap or a sandwich or a green leafy salad.

This salad is one of my recent favorites that is a super-duper party pleaser. Add this to your summer bbq salad rotation!

In a large bowl, combine red onion, bell pepper, tomatoes, blackeye peas and celery.

Mix well and add to the bowl: fresh flat-leaf parsley, balsamic vinegar, olive oil, salt and pepper. Mix well!

Refrigerate before serving, preferably over night. Serve as a salad or a salsa!

Blackeye Pea Salad

This doubles as a salsa or salad. So simple and tasty!

Contributed by Megan Porta from pipandebby.com.

Published Jun 23, 2012

Serves: 12

Total time: 20 min

Blackeye

Ingredients:

  • 1 yellow bell pepper, chopped
  • 1 red onion, chopped
  • 3 stalks celery, chopped
  • Two 15-oz. cans blackeye peas
  • 1/4 cup fresh flat-leaf parsley, chopped
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
Instructions:
  1. In a medium bowl, combine tomatoes, bell pepper, red onion, celery, blackeye peas, parsley, balsamic vinegar, olive oil, salt and pepper. Mix well. Refrigerate for 6 hours minimum before serving. Serve as a salad or as a salsa.