Description
This Black Eyed Pea Salad is vibrant, refreshing, and packed with nutrients!
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 your Black Eyed Pea Salad by creating a flavorful dressing. In a large mixing bowl, combine the extra virgin olive oil, lemon juice, Dijon mustard, honey (or maple syrup), dried oregano, salt, and freshly ground black pepper. Whisk these ingredients together until smooth and well emulsified, ensuring all flavors meld beautifully before adding the peas.
- Add the rinsed black-eyed peas to the bowl with your dressing. Gently stir the peas into the dressing, allowing them to soak up the flavors while you prepare the fresh vegetables.
- Next, it’s time to chop the vegetables. Using your cutting board and knife, dice the bell pepper, red onion, cucumber, tomatoes, and parsley into small, even pieces for a balanced bite with every forkful.
- With your vegetables chopped, it’s time to combine. Add the chopped vegetables and corn to your bowl with the marinated peas. Gently mix everything together until well combined.
- For the best flavor experience, you can either serve the salad immediately or let it chill in the refrigerator for 15 to 30 minutes.
Notes
Always rinse canned beans thoroughly to eliminate excess sodium and starch. This salad can be made ahead of time and stored in the refrigerator for deeper flavors.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
Nutrition
- Calories: 257 kcal
- Sodium: 675 mg
- Protein: 7 g