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–+ servings
Black Eyed Pea Salad in a bowl
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5 from 15 votes

Black Eyed Pea Salad Recipe

Here is a wholesome Black Eyed Pea Salad recipe that you can make in 20 minutes. Serve it as a side dish for holiday dinners or summer barbeque gatherings or by itself for a humble yet delicious lunch.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Vegan & Gluten-Free Salad
Cuisine: American
Diet: Vegan
Servings: 6 Servings
Author: Aysegul Sanford

Ingredients

For The Dressing:

  • 3 tablespoons balsamic vinegar
  • 2 tablespoons lemon juice freshly squeezed
  • 1 clove garlic peeled and minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 cup extra virgin olive oil

For The Salad:

  • 2 cans black eyed peas drained and rinsed
  • 2 cups cherry tomatoes sliced
  • 1 English cucumber (medium-size ) cut into small pieces (approximately 1 to 1 ½ cups)
  • 1 celery rib sliced thinly
  • 1 large red bell pepper
  • 1 cup corn fresh, canned or thawed from frozen
  • ½ cup red onion finely diced
  • ½ cup Italian Parsley or cilantro chopped

Instructions

  • To make the vinaigrette, whisk together balsamic vinegar, fresh lemon juice, minced garlic, salt and black pepper in a small bowl. While still whisking, slowly add the extra-virgin olive oil and continue whisking until fully incorporated and smooth. Set it aside.
  • To assemble the salad: Place black-eyed peas, cherry tomatoes, cucumber, celery, bell pepper, corn, and red onion in a bowl.
  • Drizzle the salad with the dressing. Add the parsley. Give it a toss.
  • Taste for seasoning and add more, if necessary. If you have the time, let it rest for at least four hours or preferably overnight.
  • Serve by itself, as a side dish, or with tortilla chips as a dip.

Video

Notes

  • Make ahead: This is a terrific make ahead salad that gets better as it sits. I highly recommend making it a day ahead, covering it with stretch fil, and keeping it in the fridge overnight or until you’re ready to serve. 
  • Storage: You can store the leftover salad in an airtight container in the fridge and enjoy it for up to four days. Be sure to give it a toss and season it with salt and pepper before serving.
  • Change it up: I used my Lemon Balsamic Vinegar to make this salad, but if you want to change it up, you can also make it with my Chili Lime Dressing.

Nutrition

Calories: 214kcal | Carbohydrates: 24g | Protein: 6g | Fat: 12g | Saturated Fat: 1g | Sodium: 594mg | Potassium: 481mg | Fiber: 6g | Sugar: 12g | Vitamin A: 1699IU | Vitamin C: 21mg | Calcium: 48mg | Iron: 2mg

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