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Black-Eyed Peas Salad
Loaded with lots of vegetables, inexpensive to make, easy to prep, and absolutely delicious.
Course Appetizer, Main, Side Dish
Cuisine Global
Keyword salad
Servings 6 people
Calories 157kcal
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.
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