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Black Eyed Pea Salad

Black Eyed Pea Salad

This Black Eyed Pea Salad is a vibrant, fresh, and incredibly versatile dish that brings a burst of flavor to any meal. Perfect as a healthy side, a light lunch, or a potluck showstopper, this recipe is packed with nutritious ingredients and comes together effortlessly. Whether you're a seasoned cook or just starting in the kitchen, this salad is a fantastic addition to your culinary repertoire, promising both deliciousness and ease.
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Prep Time 15 minutes
Cook Time 0 minutes
Chill Time 30 minutes
Total Time 15 minutes
Course: Lunch, Salad, Side Dish
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cans (15 ounces each) black-eyed peas rinsed thoroughly and drained
  • 1 red bell pepper cored, seeded, and finely diced
  • 1 yellow bell pepper cored, seeded, and finely diced
  • 1/2 red onion finely diced (about 1/2 cup)
  • 1 cup frozen corn thawed (or 1 can, 15 ounces, corn, rinsed and drained)
  • 1/2 cup chopped fresh cilantro packed
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons apple cider vinegar (or red wine vinegar)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika (optional, for an extra depth of flavor)
  • 1/4 teaspoon garlic powder
  • Salt and freshly ground black pepper to taste
Optional for garnish:
  • Avocado
  • crumbled feta cheese
  • dash of hot sauce

Equipment

  • Colander
  • Large mixing bowl
  • Small Bowl
  • Whisk

Method
 

  1. Prepare the Peas: Begin by thoroughly rinsing the canned black-eyed peas under cold running water in a colander until the water runs clear. This removes excess sodium and any canning liquid. Once rinsed, allow them to drain completely.
    2 cans (15 ounces each) black-eyed peas
  2. Chop the Vegetables: While the peas are draining, finely dice the red and yellow bell peppers and the red onion. The goal here is consistent, small pieces so that each bite of the salad offers a harmonious blend of ingredients. Thaw the frozen corn if using, or rinse and drain canned corn.
    1 red bell pepper, 1 yellow bell pepper, 1/2 red onion, 1 cup frozen corn
  3. Combine Ingredients: In a large mixing bowl, combine the rinsed and drained black-eyed peas, finely diced red bell pepper, yellow bell pepper, red onion, thawed corn, and chopped fresh cilantro. Give these ingredients a gentle toss to combine them evenly.
    2 cans (15 ounces each) black-eyed peas, 1 red bell pepper, 1 yellow bell pepper, 1/2 red onion, 1 cup frozen corn, 1/2 cup chopped fresh cilantro
  4. Prepare the Dressing: In a small bowl or a jar with a lid, whisk together the extra virgin olive oil, apple cider vinegar, ground cumin, smoked paprika (if using), and garlic powder. Season the dressing with salt and freshly ground black pepper to taste. Whisk until all ingredients are well combined.
    1/4 cup extra virgin olive oil, 3 tablespoons apple cider vinegar, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, Salt and freshly ground black pepper
  5. Dress the Salad: Pour the prepared dressing over the black-eyed pea and vegetable mixture in the large bowl. Toss gently but thoroughly to ensure all ingredients are coated with the dressing.
  6. Taste and Adjust: Taste the Black Eyed Pea Salad and adjust seasonings as needed. You might want to add a pinch more salt, pepper, or a splash more vinegar for extra tang, depending on your preference.
    Salt and freshly ground black pepper
  7. Chill and Serve: For optimal flavor, cover the bowl and refrigerate the Black Eyed Pea Salad for at least 30 minutes to allow the flavors to meld. This step is highly recommended as it greatly enhances the taste.
  8. Garnish (Optional): Before serving, you can garnish the salad with slices of fresh avocado, a sprinkle of crumbled feta cheese, or a dash of your favorite hot sauce for an extra kick. Serve chilled and enjoy!
    Avocado, crumbled feta cheese, dash of hot sauce

Notes

For an extra layer of flavor and texture, roast your bell peppers before dicing them. A quick char under the broiler or on the grill brings out their sweetness and adds a smoky depth to the salad. If you don't have fresh cilantro, fresh parsley can be a decent substitute. For a spicier kick, add a pinch of red pepper flakes to the dressing or a finely diced jalapeño to the salad mixture.
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