Description
This Black Eyed Pea Salad Recipe is a colorful, nutritious, and delicious option for meal prep or a healthy lunch.
Ingredients
Scale
- 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