Servings: 4

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Blackeyed Pea and Garbanzo Salad


Half of an 11-ounce package Frieda’s Blackeyed Peas, cooked according to package directions (makes 1 1/4 cups)
Half of an 11-ounce package or can of garbanzo beans
1 red or green bell pepper, seeded and chopped
2 Frieda’s Shallots, peeled and finely chopped
2/3 cup olive oil or vegetable oil
1/2 cup tomatoes, diced
1 teaspoon fresh thyme, chopped, or 1/4 tsp. dried thyme, crushed
1 teaspoon fresh rosemary, chopped, or 1/4 tsp. dried rosemary, crushed
1 clove garlic, minced
1/2 teaspoon salt
1/8 – 1/4 teaspoon cayenne pepper


In a medium bowl, stir together blackeyed peas, garbanzo beans, bell pepper, and shallots. For dressing, place remaining ingredients in blender or food processor. Cover and process until smooth. Pour mixture over bean salad; toss well to coat. Cover and chill 2 to 24 hours to blend flavors. Drain off marinade. Serve at room temperature or chilled.