Black-Eyed Pea Salad

Festive black-eyed pea hummus, just in time to welcome in the New Year with a healthy dose of good luck! (vegan, gluten-free, dairy-free)

Print Recipe

Light, fresh, healthy and super tasty appetizer, side dish or topping!

Course Salad

Cuisine American

Prep Time 15

Total Time 15

Servings servings

Calories 64

Author Kim

Ingredients

1 can black-eyed peas, drained 14 oz
1 can white hominy, drained (corn can be used instead) 15 oz
1 green or red bell pepper finely chopped
2 medium tomatoes chopped and seeded
1 cup finely chopped onion
2 cloves garlic minced
½ cup fresh cilantro chopped
1-2 fresh jalapenos seeded or not (I used 1 seeded jalapeno)
1 cup salsa use your favorite
1 teaspoon salt plus more to taste as needed

Instructions

Drain, chop, mince, seed all ingredients and then combine everything in a large bowl. Serve with your favorite crackers or chips or as a topping or side salad.
Cover and refrigerate overnight or several hours before serving. (I have to admit, though, this stuff is pretty great right after all ingredients are combined. And who can wait that long!)

Notes

This recipe makes a huge amount, which is perfect because it’s quite addicting. You’ll want to add it to everything! It will stay good for about a week, covered in the fridge, but I seriously doubt it will last you that long.

Nutrition