A vibrant and flavorful salad featuring black-eyed peas, roasted vegetables, and a tangy dressing.
Rinse the black-eyed peas and place them in a saucepan with water. Bring to a boil, then reduce heat and simmer until tender, about 45 minutes. Drain and set aside.
If using canned black-eyed peas, rinse them thoroughly to remove excess sodium.
Heat olive oil in a skillet over medium heat. Add the diced red onion, season with salt, and sauté until softened and lightly browned, about 8 minutes. Transfer to a mixing bowl.
Cooking the onion slowly enhances its natural sweetness.
Roast the red bell pepper over an open flame or under a broiler until charred. Let cool, then peel, seed, and dice into small pieces.
Place the roasted pepper in a sealed bag for a few minutes to make peeling easier.
Blanch the celery in boiling water for 30 seconds, then transfer to an ice bath to cool. Drain and chop into small pieces.
Blanching preserves the celery's vibrant color and crisp texture.
In the mixing bowl with the onion, combine the mayonnaise, cider vinegar, black pepper, salt, and hot sauce. Mix well to create the dressing.
Adjust the seasoning to taste, adding more vinegar for tanginess or hot sauce for spice.
Add the cooked black-eyed peas, roasted bell pepper, blanched celery, and chopped scallions to the dressing. Toss gently to combine.
Mix gently to avoid mashing the black-eyed peas.
Chill the salad in the refrigerator for at least 1 hour before serving to allow the flavors to meld.
Cover the bowl with plastic wrap to keep the salad fresh.
Serve the salad chilled or at room temperature. Garnish with additional scallions if desired.
This salad pairs well with grilled meats or as a standalone dish.
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