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Healthy Black Eyed Peas Salad

Healthy Black Eyed Peas Salad

This Healthy Black Eyed Peas Salad is a vibrant, protein-packed dish perfect for a quick, nutritious meal or a crowd-pleasing side. It's incredibly versatile, loaded with fresh vegetables, and an excellent way to incorporate wholesome ingredients into your diet while being naturally gluten-free and vegan-friendly.
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Prep Time 15 minutes
Chill Time 30 minutes
Course: Appetizer, Salad, Side Dish
Cuisine: Tex-Mex
Ingredients Equipment Method Notes

Ingredients
  

  • 1 (15-ounce) can black-eyed peas rinsed and drained
  • 1 cup cooked quinoa cooled (optional, for extra protein and fiber)
  • 1 red bell pepper finely diced
  • 1 green bell pepper finely diced
  • 1/2 red onion finely diced
  • 1 small cucumber seeded and finely diced
  • 1/2 cup fresh cilantro chopped
  • 1/4 cup fresh parsley chopped
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons fresh lime juice
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • Salt and freshly ground black pepper to taste
Optional additions:
  • 1/4 cup corn (frozen or canned, drained)
  • 1 small jalapeño (seeded and minced for heat)
  • 1/4 cup crumbled feta cheese (if not vegan)

Equipment

  • Large mixing bowl
  • Small bowl or jar
  • Whisk

Method
 

  1. In a large mixing bowl, combine the rinsed and drained black-eyed peas, cooked quinoa (if using), diced red bell pepper, diced green bell pepper, diced red onion, diced cucumber, chopped cilantro, and chopped parsley. If using, add the corn and minced jalapeño.
    1 (15-ounce) can black-eyed peas, 1 cup cooked quinoa, 1 red bell pepper, 1 green bell pepper, 1/2 red onion, 1 small cucumber, 1/2 cup fresh cilantro, 1/4 cup fresh parsley, 1/4 cup corn, 1 small jalapeño
  2. In a small bowl or jar, whisk together the extra virgin olive oil, fresh lime juice, apple cider vinegar, ground cumin, smoked paprika, and garlic powder. Season with salt and freshly ground black pepper to taste. Whisk until well combined and emulsified.
    1/4 cup extra virgin olive oil, 3 tablespoons fresh lime juice, 1 tablespoon apple cider vinegar, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, Salt and freshly ground black pepper
  3. 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 evenly coated with the dressing.
  4. For best flavor, cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld. This step is especially beneficial if you have the time.
  5. Taste and adjust seasonings if necessary before serving. If adding crumbled feta cheese, gently fold it in just before serving.
    1/4 cup crumbled feta cheese

Notes

Rinse your black-eyed peas thoroughly to remove excess sodium and starchy liquid. Chop ingredients evenly for consistent flavor and texture. Don't skimp on fresh herbs for a burst of freshness. Embrace chill time for flavors to meld and deepen. Adjust dressing to your taste by adding more tang or spice. Cooked quinoa is optional but recommended for added protein and fiber. Consider your salt content since canned black-eyed peas already contain salt. Experiment with other add-ins like toasted seeds or avocado for extra crunch/flavor.
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