Description
This black eyed pea salad recipe is a colorful, nutritious dish that combines creamy black eyed peas with crisp vegetables and a tangy vinaigrette. It's perfect for gatherings, meal prep, and offers great flavor and texture.
Ingredients
3 cans (15 oz each) Black eyed peas, canned, drained and rinsed
1 large Red bell pepper, diced
1 large Yellow bell pepper, diced
1 medium Red onion, finely chopped
1 cup Corn kernels, fresh, frozen, or canned
1 cup Cherry tomatoes, halved
1/2 cup Fresh cilantro, chopped
1/3 cup Olive oil
1/4 cup Apple cider vinegar
2 tablespoons Lime juice, fresh
2 Garlic cloves, minced
1 teaspoon Ground cumi
1 teaspoon Salt
1/2 teaspoon Black pepper
1 Jalapeño, seeded and minced (optional)
Instructions
- Drain and rinse the black eyed peas thoroughly under cold water. Transfer them to a large mixing bowl
- Dice the bell peppers into small, bite-sized pieces and add them to the bowl with the peas
- Finely chop the red onion and add it to the bowl
- If using frozen corn, thaw it first. Add the corn and halved cherry tomatoes to the bowl
- Chop the fresh cilantro and toss it into the salad mixture
- In a small bowl or jar, whisk together the olive oil, apple cider vinegar, lime juice, minced garlic, cumin, salt, and black pepper
- Pour the dressing over the salad ingredients and toss everything together gently but thoroughly
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld
- Before serving, give the salad a good stir and adjust seasoning if needed
Notes
This salad tastes even better after a few hours or overnight in the fridge.
You can customize the salad by adding your favorite vegetables or proteins.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210 kcal
- Sugar: 4 g
- Sodium: 380 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 0 mg