Garlic Lemon Black-eyed Pea Salad

Categories / Salad / Beans

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)

Directions

1. Pat black-eyed peas with a paper towel to remove excess water.
2. 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.
3. Squeeze lemon juice over the top of the salad just before serving and garnish with fresh parsley.

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