Black-Eyed Peas Salad – Loaded with lots of vegetables, inexpensive to make, easy to prep, and absolutely delicious. This salad uses lots of fresh ingredients, and it even gets better the longer it stays in the fridge plus it’s perfect for almost any occasion.
Black-Eyed Pea Salad
Both beautiful in presentation and taste, this salad uses black eyed peas, sweet corn, tomatoes, onions, cucumber, bell peppers, and Jalapeno pepper. A homemade vinaigrette ties it all together. It’s so delicious and satisfying.
The southerners feel pretty strongly about their black-eyed peas. That’s why it’s often made on new years eve because it’s believed to bring good luck for the year. However, this is great for every season of the year. It’s a terrific dish to take to a potluck or any type of get together.
There aren’t too many secrets to this salad—simply combining fresh flavors and letting them marinate together makes for one of the easiest dishes you’ll make without breaking the bank or sacrificing flavor.
How To Make Black Eyed Peas Salad
All you need to make this salad are:
- Black-eyed peas – I like to use freshly cooked black-eyed peas – personal preference. If using canned black-eyed peas, just drain and rinse before using.
- Corn – I used frozen corn. You will also need to drain and rinse if you are using the canned variety.
- Honey – I also used honey in place of sugar. Feel free to use Replace honey with sugar if that’s what you have.
- Red wine vinegar – In place of red wine vinegar, apple cider vinegar, lime or lemon can be used.
- Parsley – You can also use cilantro
Other ingredients include cucumber, Tomatoes, Red bell pepper, Red onion, Jalapeno Pepper, olive oil, cumin, salt, and pepper. However, you don’t need to be limited to what you add to this salad. Bacon, avocado, Cajun seasoning, feta cheese are good extras that can be added!
- I added one jalapeno pepper for a bit of heat and flavor. If you don’t like the heat you can remove the seeds and ribs.
- The vinaigrette dressing is very versatile, you can also use on any bean salad and most vegetable salads.
- I love lots of corn in my salad, you can reduce the quantity if you want to.
Black-Eyed Peas Salad
For the Salad
- 2 cups black-eyed peas
- 2 cups corn
- 1 English cucumber diced
- 2 Roma tomatoes diced
- ½ red bell pepper stem and seeds removed, diced
- ½ red onion finely diced
- ¼ cup fresh parsley leaves
- 1 Jalapeno pepper minced
For the Dressing
- ¼ cup red wine vinegar
- Juice of one lime
- 1 tablespoon honey or sugar
- ¼ cup olive oil
- ½ tsp cumin
- salt and pepper to taste
- Combine the beans and vegetables in a large bowl.
- In a separate small bowl, whisk together the rice wine vinegar, lime, olive oil, honey, cumin, and salt and pepper.
- Toss all together with the black-eyed peas and let marinate for at
- Refrigerate for at least 4 hours before serving.
- Enjoy as a salad or side dish.
Thank you so much for taking the time to read and enjoy this blog. If you make this recipe, I’d love to see pictures of your creations on Instagram or Facebook. #cheflolaskitchen