Black-Eyed Pea Salad (Easy!)
User Reviews
5
-
Prep Time
20 mins
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Total Time
20 mins
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Servings
4
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Calories
153 kcal
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Cuisine
Vegan, gluten-free
Black-Eyed Pea Salad (Easy!)
Description
The Black-Eyed Pea Salad (Easy!) combines canned black-eyed peas with diced roasted red pepper, cucumber, red onion, and grape tomatoes, accented by fresh parsley. The dressing, consisting of rice vinegar, mustard, maple syrup, minced garlic, and a touch of salt, provides a tangy and mildly sweet profile. The ingredients are tossed together to coat the vegetables and peas evenly, making for a crisp, refreshing texture contrast between the tender peas and crunchy vegetables.
This salad can be enjoyed immediately but benefits from at least an hour in the refrigerator where the dressing flavors meld with the ingredients. It is versatile for picnics, potlucks, or as a chilled side dish during warmer days. The mix of fresh herbs and diced vegetables keeps the salad light and bright, complemented by the subtle sweetness from maple syrup balancing the vinegar's acidity.
Additional vegetables like jalapeño, cooked sweet corn, celery, or avocado can be added to vary texture and flavor according to preference. The recipe yields approximately 3.5 cups, making it suitable for several servings without leftover waste.
Ingredients
- 15 oz. black-eyed peas can
- 1 roasted red pepper
- 1/2 English cucumber (about 1 cup diced)
- 1/4 cup red onion
- 4 oz. grape tomatoes or 2 roma tomatoes, or cherry tomatoes
- 1/4 cup parsley fresh
For the dressing:
- 1/4 cup rice vinegar
- 2 tsp. mustard or Dijon, stoneground
- 1 1/2 tsp. pure maple syrup
- 1 clove garlic minced
- 1/4 tsp. salt
Instructions
- Make the dressing: Add all dressing ingredients to a small bowl and whisk to combine.
- Rinse and drain black-eyed peas. Add to a medium mixing bowl.
- Finely dice red pepper, cucumber, red onion, and tomatoes. Roughly chop parsley. Add to bowl.
- Pour dressing over top and toss well to combine.
- Enjoy immediately, or chill in the refrigerator for at least an hour to let flavors further combine. Re-stir before serving as some dressing will settle at bottom.
Notes
- Use unseasoned rice vinegar to control the salt and sweetness in the dressing; adjust maple syrup and salt accordingly if using seasoned vinegar.
- Customize the salad by adding other vegetables such as jalapeño, cooked sweet corn, celery, or avocado to vary texture and spice.
- This recipe makes about 3.5 cups of salad, suitable for multiple servings or meal prep.
- For best flavor, chill the salad for at least an hour before serving to allow ingredients to meld.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 153 kcal
% Daily Value*
| Calories | 153kcal | 8% |
| Carbohydrates | 28g | 9% |
| Protein | 9g | 18% |
| Fat | 1g | 2% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 0.1g | 1% |
| Potassium | 473mg | 10% |
| Fiber | 8g | 32% |
| Sugar | 7g | 14% |
| Vitamin A | 560IU | 11% |
| Vitamin C | 18mg | 20% |
| Calcium | 52mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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