Ensalada de Frijoles de Ojo Negro
Salad20 min6 porcionesFácilSobre esta receta
Una ensalada vibrante y que agrada a todos, inspirada en la cocina del Sur, cargada de tiernos frijoles de ojo negro, verduras crujientes y aderezada con un vinagreta de manzana agria y picante. Se prepara en minutos, mejora conforme reposa, y funciona equally bien como un acompañamiento contundente o un almuerzo ligero. Perfecta para potlucks, asados y tradiciones del Día de Año Nuevo.
Instrucciones
- 1
Drain and rinse the black-eyed peas in a colander under cold running water. Shake off excess water and set aside to drain fully.
- 2
Finely dice the red bell pepper and green bell pepper, red onion, and celery. Mince the garlic and jalapeno (if using). Thinly slice the green onions and roughly chop the parsley. Add everything to a large mixing bowl.
- 3
Add the drained black-eyed peas to the bowl with the vegetables and toss gently to combine.
- 4
In a small mixing bowl, whisk together the apple cider vinegar, olive oil, Dijon mustard, honey, garlic powder, paprika, kosher salt, and black pepper until smooth and emulsified.
- 5
Taste the dressing and adjust seasoning — add more apple cider vinegar for tang, honey for sweetness, or kosher salt as needed.
- 6
Pour the dressing over the black-eyed peas mixture and toss well to coat everything evenly.
- 7
Cover the bowl and refrigerate for at least 30 minutes before serving to allow the flavors to meld. For best results, chill for 2–4 hours or overnight.
- 8
Give the salad a good stir before serving. Taste and re-season with kosher salt, black pepper, or a splash of apple cider vinegar if needed, as flavors can mellow during chilling. Serve cold or at room temperature.
