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Flavorful black-eyed pea recipe loaded with lots of fresh vegetables

Black Eyed Peas Salad with simple vinaigrette dressing

This salad is loaded with lots of vegetables, inexpensive to make, easy to prep, and absolutely delicious.
Course Appetizer, Main, Side Dish
Cuisine Global
Keyword salad
Prep Time 15 minutes
Servings 6 people
Calories 157kcal


For the Salad

  • 2 cups of black-eyed peas
  • 2 cups of corn
  • 1 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
  • ¼ cup olive oil
  • 1 tablespoon honey or sugar
  • ½ tsp cumin
  • salt and pepper to taste


  • Combine the beans, corn, cucumber, tomatoes, red bell peppers, onion, parsley, and Jalapeno in a large bowl.
  • Whisk together the rice wine vinegar, lime, olive oil, honey, cumin, and salt and pepper in a small bowl.
  • Add the dressing to the salad and mix well.
  • Leave to marinate in the refrigerator for at least 4 hours.


Calories: 157kcal | Carbohydrates: 30g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Sodium: 290mg | Potassium: 442mg | Fiber: 6g | Sugar: 9g | Vitamin A: 937IU | Vitamin C: 27mg | Calcium: 32mg | Iron: 2mg