Black Eyed Pea Salad

This black eyed pea salad features assorted fresh vegetables, tender black eyed peas and herbs, all tossed in a homemade dressing. A quick and easy side dish that pairs well with chicken, pork and shrimp.

Course Salad

Cuisine American

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 153kcal

Author Sara Welch

Ingredients

For the salad

2 15.5 ounce cans black eyed peas drained and rinsed
1 cup cherry tomatoes halved or quartered
1 cup corn kernels fresh, frozen or canned
3/4 cup bell peppers diced, can be any color
1/4 cup red onion finely diced
2 tablespoons jalapeno seeds and ribs removed, minced
1/4 cup cilantro leaves chopped, plus more for garnish if desired

For the dressing

1/3 cup olive oil
1/4 cup lime juice
1 tablespoon honey
3/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon chili powder
1 teaspoon cumin

Instructions

For the salad

Place the black eyed peas, tomatoes, corn, bell peppers, red onion, jalapeno and cilantro in a large bowl.

For the dressing

Whisk all the dressing ingredients together in a small bowl.
Pour the dressing into the bowl with the vegetables. Stir gently to combine. Sprinkle with additional parsley if desired, then serve.

Notes

I typically use canned black eyed peas because they're the easiest type for me to locate.
The seeds and ribs are removed from the jalapeno for this recipe, which means the dish is not spicy at all. If you prefer a little heat, feel free to add in some of the seeds or ribs.
No lime juice on hand? Lemon juice will also work or try a little apple cider vinegar.

Nutrition