Description
Black Eyed Pea Salad is a fresh, colorful, and hearty salad featuring tender black-eyed peas mixed with crisp vegetables, fresh herbs, and a zesty lemon vinaigrette. This easy-to-make salad is perfect as a side dish for picnics, BBQs, potlucks, and healthy lunches. It’s also great for meal prep as it can be made ahead and refrigerated.
Ingredients
Salad Ingredients
- 3 cups cooked black-eyed peas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ½ red bell pepper, diced
- ¼ small red onion, finely diced
- ½ cup fresh parsley, chopped
- ¼ cup fresh cilantro, chopped
- 2 green onions, sliced
- ½ cup crumbled feta cheese (optional)
Dressing Ingredients
- ¼ cup olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- 1 small garlic clove, minced
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Combine Salad Ingredients: In a large bowl, add the cooked and rinsed black-eyed peas, halved cherry tomatoes, diced cucumber, diced red bell pepper, finely diced red onion, chopped parsley, chopped cilantro, and sliced green onions.
- Prepare the Dressing: In a small bowl, whisk together olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, honey (or maple syrup), minced garlic, dried oregano, salt, and black pepper until well combined.
- Toss Salad with Dressing: Pour the dressing over the salad ingredients and gently toss to ensure all components are evenly coated with the vinaigrette.
- Add Feta Cheese (Optional): If using, crumble the feta cheese over the salad and toss lightly to distribute.
- Chill and Marinate: Refrigerate the salad for at least 20 to 30 minutes to allow the flavors to meld together.
- Serve: Before serving, give the salad a gentle toss and taste to adjust seasoning if needed.
Notes
- Canned black-eyed peas make this salad quick and convenient.
- For a vegan version, omit the feta or substitute with a plant-based cheese alternative.
- Add diced avocado just before serving for extra creaminess.
- A diced jalapeño pepper can be added for a spicy kick.
- The salad can be stored refrigerated in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish, Lunch, Meal Prep
- Method: No-Cook
- Cuisine: American, Southern-Inspired
