Are you looking for a healthy, filling salad that can be whipped up in no time? Look no further than this Black Eyed Pea Salad Recipe. Bursting with flavor, this vibrant dish combines the rich taste of black-eyed peas with a medley of crunchy vegetables and a zesty dressing that will tantalize your taste buds. Whether you’re meal prepping for the week or looking for a refreshing option to serve at your next gathering, this salad is not only quick to make but also incredibly nourishing.
Perfect for New Year’s luck or as a light protein-packed lunch, this salad comes together in just 20 minutes! The ingredients are simple yet full of texture, providing a delightful crunch with every bite. From the bell pepper’s sweetness to the tomatoes’ juiciness, each component adds a unique flavor that complements the earthy black-eyed peas beautifully. Plus, the freshness of parsley and the bright zing from the lemon dressing elevate this dish, making it a crowd-pleaser at any table.
Why You’ll Love This Black Eyed Pea Salad
- Quick and Easy: Perfect for busy days, this recipe takes just 20 minutes from prep to plate.
- Nutritious: Packed with protein, fiber, and a wealth of vitamins, this salad is a powerhouse of nutrition.
- Versatile: Great as a main dish, side dish, or even a dip! Suitable for various occasions.
- Flavorful: The combination of fresh vegetables and zesty dressing creates an irresistible flavor profile.
Preparation Phase & Tools to Use
Before diving into making your Black Eyed Pea Salad, it’s essential to prepare your kitchen space efficiently. Start by gathering all your ingredients and tools. You’ll need a large mixing bowl for combining everything, a cutting board, and a sharp knife for chopping your vegetables. A whisk will help you blend the dressing smoothly, while measuring spoons ensure you get the perfect balance of flavors. If you’re using canned black-eyed peas, don’t forget to have a strainer on hand to rinse them well and remove excess sodium.
Ingredients
- 1 can black-eyed peas (15 oz / 400 g), rinsed
- 1 medium bell pepper, finely chopped
- ½ red onion, finely diced
- 2 medium vine-ripened tomatoes, chopped
- 1 small cucumber, diced
- ½ cup corn (canned, frozen, or fresh)
- ¼ cup fresh parsley, finely chopped
- 4 tbsp extra virgin olive oil
- 2 tbsp lemon juice (or vinegar)
- 1 tbsp Dijon or yellow mustard
- 1 tbsp honey or maple syrup
- 1 tsp dried oregano
- 1 tsp salt (adjust to taste)
- Black pepper to taste
Instructions
Step 1: Whisk the Dressing
Begin by whisking the dressing ingredients in a large bowl. Combine the extra virgin olive oil, fresh lemon juice (or vinegar), Dijon mustard, honey, dried oregano, salt, and black pepper. Continuously whisk until the mixture becomes smooth and well-emulsified. This step ensures every bite of your salad is infused with flavor.
Step 2: Prepare the Black-Eyed Peas
Next, gently add the rinsed black-eyed peas into the bowl with the dressing. Stir gently to coat the beans, allowing them to soak up the dressing’s delicious flavors while you prepare the fresh vegetables.
Step 3: Chop the Vegetables
Now it’s time to chop! Have your bell pepper, red onion, cucumber, tomatoes, and fresh parsley ready. Aim for uniform, bite-sized pieces to make the salad easy to eat and visually appealing. Drain your corn if you’re using canned corn, then set all the vegetables aside for the next step.
Step 4: Combine and Mix
In the bowl with the marinated black-eyed peas, add in the prepared bell pepper, red onion, tomatoes, cucumber, corn, and parsley. Gently mix everything together until all the ingredients are evenly combined. This is where your salad comes to life with color and texture!
Step 5: Taste and Serve
Don’t forget this essential step! Taste your salad and adjust the seasoning if needed. Add more salt, pepper, or a splash more lemon juice to enhance the flavors. You can serve it immediately or let it chill in the refrigerator for about 15–30 minutes. Chilling allows the flavors to meld beautifully.
Variations
- Protein: Add cooked quinoa, chickpeas, or grilled chicken to increase the protein content.
- Vegetables: Feel free to use different vegetables like avocado, radishes, or kale for varied textures and flavors.
- Spices: Experiment with spices like cumin or chili powder for a different flavor profile.
Cooking Notes
- Rinse the canned black-eyed peas thoroughly to remove excess salt and starch.
- Serving chilled enhances the salad’s flavors, so make it ahead of time if possible.
- Fresh ingredients yield the best taste, especially cucumber and herbs.
- This salad can be made vegan-friendly by substituting honey with maple syrup.
Serving Suggestions
- Serve the salad as a main course for a light lunch.
- Pair it with grilled fish or chicken for a balanced meal.
Tips
- Use freshly squeezed lemon juice for the best flavor.
- Chop ingredients in uniform sizes for even bites.
- Add some crumbled feta for a salty kick.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Prep Time, Cook Time, Total Time
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
Nutritional Information
- Calories: 257
- Protein: 7g
- Sodium: 675mg
FAQs
Can I use dried black-eyed peas instead of canned?
Yes, you can use dried black-eyed peas; just make sure to soak and cook them beforehand.
How long can I store the Black Eyed Pea Salad?
The salad can be stored in an airtight container in the refrigerator for up to 3 days.
Is this salad gluten-free?
Yes, this Black Eyed Pea Salad is completely gluten-free, making it suitable for those with gluten sensitivities.
Can I add cheese to the salad?
Absolutely! Feta cheese complements this salad wonderfully if you enjoy dairy.
Conclusion
This Black Eyed Pea Salad Recipe is a colorful, nutritious, and delicious option for meal prep or a healthy lunch. The combination of fresh veggies and the refreshing dressing is sure to please everyone at the table. We encourage you to give this simple yet flavorful recipe a try and let us know about your experience in the comments below. Don’t forget to share your variations and enjoy the burst of flavors in every bite!
Print
Black Eyed Pea Salad
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
This Black Eyed Pea Salad Recipe is a colorful, nutritious, and delicious option for meal prep or a healthy lunch.
Ingredients
- 1 can black-eyed peas (15 oz / 400 g), rinsed
- 1 medium bell pepper, finely chopped
- ½ red onion, finely diced
- 2 medium vine-ripened tomatoes, chopped
- 1 small cucumber, diced
- ½ cup corn (canned, frozen, or fresh)
- ¼ cup fresh parsley, finely chopped
- 4 tbsp extra virgin olive oil
- 2 tbsp lemon juice (or vinegar)
- 1 tbsp Dijon or yellow mustard
- 1 tbsp honey or maple syrup
- 1 tsp dried oregano
- 1 tsp salt (adjust to taste)
- Black pepper to taste
Instructions
- Begin by whisking the dressing ingredients in a large bowl. Combine the extra virgin olive oil, fresh lemon juice (or vinegar), Dijon mustard, honey, dried oregano, salt, and black pepper. Continuously whisk until the mixture becomes smooth and well-emulsified.
- Next, gently add the rinsed black-eyed peas into the bowl with the dressing. Stir gently to coat the beans, allowing them to soak up the dressing’s delicious flavors while you prepare the fresh vegetables.
- Now it’s time to chop! Have your bell pepper, red onion, cucumber, tomatoes, and fresh parsley ready. Aim for uniform, bite-sized pieces to make the salad easy to eat and visually appealing.
- In the bowl with the marinated black-eyed peas, add in the prepared bell pepper, red onion, tomatoes, cucumber, corn, and parsley. Gently mix everything together until all the ingredients are evenly combined.
- Taste your salad and adjust the seasoning if needed. You can serve it immediately or let it chill in the refrigerator for about 15–30 minutes.
Notes
Rinse the canned black-eyed peas thoroughly to remove excess salt and starch. Serving chilled enhances the salad’s flavors, so make it ahead of time if possible.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
Nutrition
- Calories: 257 kcal
- Sodium: 675 mg
- Protein: 7 g