Prepare to embark on a culinary journey that will transform your understanding of side dishes forever! This Black Eyed Pea Relish is not just a recipe; it's a flavor explosion that combines the hearty goodness of black-eyed peas with a vibrant medley of fresh vegetables and a tangy vinaigrette. Perfect for summer gatherings, picnics, or as a bold accompaniment to your main course, this relish will have your guests begging for the recipe.
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup dried black-eyed peas, soaked overnight and drained
- 1/2 cup diced red bell pepper
- 1/2 cup diced yellow onion
- 1 jalapeño pepper, seeded and finely chopped
- 2 cloves garlic, minced
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Instructions
- Drain the black-eyed peas that have been soaked overnight and rinse thoroughly under cold running water to remove any excess starch.
- Place the soaked black-eyed peas in a medium saucepan and cover with fresh water. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 10-12 minutes until the peas are tender but not mushy.
- Drain the cooked black-eyed peas and immediately transfer to a large mixing bowl to cool down to room temperature.
- While the peas are cooling, finely dice the red bell pepper, yellow onion, and jalapeño pepper. Mince the garlic cloves.
- In a small mixing bowl, whisk together apple cider vinegar, Dijon mustard, salt, and pepper to create the dressing.
- Add the diced red bell pepper, yellow onion, jalapeño, and minced garlic to the cooled black-eyed peas.
- Pour the prepared vinaigrette over the peas and vegetable mixture, gently stirring to ensure even coating.
- Taste and adjust seasoning with additional salt and pepper as needed.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld together before serving.
Tips
- Soak your black-eyed peas overnight to ensure even cooking and optimal texture.
- Don't overcook the peas - they should be tender but still hold their shape.
- For extra heat, keep some jalapeño seeds in the relish.
- Let the relish sit in the refrigerator for at least 30 minutes before serving to allow flavors to develop.
- This dish tastes even better the next day, so it's perfect for meal prep.
- Use fresh ingredients for the most vibrant flavor profile.
- Adjust the vinegar and mustard to suit your taste preferences.
Nutrition Facts
Calories: 170kcal
Carbohydrates: 30g
Protein: 11g
Fat: 1g
Saturated Fat: 0g
Cholesterol: 0mg
