American · salad
Black-Eyed Pea Salad
Black-Eyed Pea Salad reads sweetness 5.3, sourness 4.7 and allium 3.8 on Palate's 0–10 flavor X-ray — a American salad, about 15 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 2.1 / 10
- Sweet & Fruity — 6.2 / 10
- Sour & Bright — 5.0 / 10
- Bitter & Earthy — 2.2 / 10
- Rich & Fat — 1.4 / 10
- Aromatic & Spice — 4.0 / 10
The measured notes (of 18)
Sweetness 5.3 · Sourness 4.7 · Allium 3.8 · Fruity 2.9 · Earthy 2.1 · Umami 1.8 · Funk & Ferment 1.7 · Herbaceous 1.4 · Richness 1.1 · Bitterness 1.1 · Nutty 1.1 · Citrus 0.7 · Floral 0.7 · Salinity 0.6
What's in it (6)
- 16 oz. pkg. black-eyed peas, cooked
- 2 c. chopped tomatoes
- 1 c. chopped green pepper
- 1/2 c. chopped onion
- 1/2 c. rice vinegar
- 2 tsp. sugar
Time & effort: about 15 min · effort: easy
Nutrition (per 100 g, engine-estimated): 138.1 kcal, 7.5 g protein, 1 g fat, 24 g carbs
Dietary: Vegan — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Cook peas according to package directions; drain and refrigerate.
- In a medium bowl, combine peas, tomatoes, green pepper and onion.
- Mix well.
Dishes with a similar flavor shape
- Beet and Herring Salad (Sillsallad) — Scandinavian
- Torshi (Egyptian Mixed Pickles) — Egyptian
- Czernina (Duck Blood Soup) — Polish
- Barszcz (Beet Soup / Borscht) — Polish
- Ajvar (Roasted Red Pepper and Aubergine Relish) — Serbian
Keep reading: what sweetness, sourness, allium mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.