Black Eyed Pea Salad Recipe
The best Zesty Black Eyed Pea Salad recipe for a healthy fresh side dish. Loaded with sweet corn, juicy cherry tomatoes, crisp bell peppers, celery, and red onion, all tossed in a homemade Honey Dijon Vinaigrette dressing. This marinated bean salad doubles as a delicious chips and dip appetizer for parties or a high protein vegan lunch for meal prep. A traditional Good Luck food for New Year's Day that tastes amazing all year round. Naturally Gluten Free and Vegetarian.
Ingredients
Salad
- 2 15-ounce cans black-eyed peas, rinsed and drained well
- 1 cup cherry tomatoes halved
- 1 cup corn thawed if frozen
- 1 red bell pepper diced small
- 1 green bell pepper diced small
- ¾ cup celery diced small
- ½ cup red onion finely diced
- ⅓ cup chopped fresh parsley
- 2 tablespoons chopped fresh cilantro optional
Dressing
- ⅓ cup olive oil
- ¼ cup red wine vinegar or apple cider vinegar
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or maple syrup
- 1 clove garlic finely minced (or ½ teaspoon garlic powder)
- ¾ teaspoon salt plus more to taste
- ½ teaspoon black pepper
- ½ teaspoon ground cumin
- ¼ teaspoon smoked paprika
Optional
- 1 small jalapeño seeded and minced
- ½ cup crumbled feta
- 1 avocado diced (add right before serving)
Instructions
- Rinse and drain the black-eyed peas well. Let them drip dry in a colander for a few minutes.
- In a large mixing bowl, add the peas, tomatoes, corn, bell peppers, celery, red onion, parsley, and cilantro (if using).
- In a small bowl or jar, whisk (or shake) together the olive oil, vinegar, lemon juice, Dijon, honey, garlic, salt, pepper, cumin, and smoked paprika until blended.
- Pour the dressing over the salad and toss gently until everything is coated.
- Cover and refrigerate for at least 1 hour.
- Taste and adjust seasoning before serving. Fold in avocado (if using) right before serving.
Notes
Drain the peas very well so the salad doesn’t get watery.
For a milder onion bite, rinse diced red onion under cold water and pat dry before adding.
This salad tastes even better the next day after the peas have time to soak up the dressing.
Nutrition
Calories: 220kcalCarbohydrates: 28gProtein: 8gFat: 10gFiber: 7g