Black Eyed Pea Salad Recipe
User Reviews
5.0
45 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
1 hr
-
Total Time
1 hr 20 mins
-
Servings
6 Servings
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Calories
214 kcal
-
Cuisine
American
Black Eyed Pea Salad Recipe
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Here is a wholesome Black Eyed Pea Salad recipe that you can make in 20 minutes. Serve it as a side dish for holiday dinners or summer barbeque gatherings or by itself for a humble yet delicious lunch.
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Ingredients
For The Dressing:
- 3 tablespoons balsamic vinegar
- 2 tablespoons lemon juice freshly squeezed
- 1 clove garlic peeled and minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup extra virgin olive oil
For The Salad:
- 2 cans black eyed peas drained and rinsed
- 2 cups cherry tomatoes sliced
- 1 English cucumber (medium-size ) cut into small pieces (approximately 1 to 1 ½ cups)
- 1 celery rib sliced thinly
- 1 large red bell pepper
- 1 cup corn fresh, canned or thawed from frozen
- ½ cup red onion finely diced
- ½ cup Italian Parsley or cilantro chopped
Instructions
- To make the vinaigrette, whisk together balsamic vinegar, fresh lemon juice, minced garlic, salt and black pepper in a small bowl. While still whisking, slowly add the extra-virgin olive oil and continue whisking until fully incorporated and smooth. Set it aside.
- To assemble the salad: Place black-eyed peas, cherry tomatoes, cucumber, celery, bell pepper, corn, and red onion in a bowl.
- Drizzle the salad with the dressing. Add the parsley. Give it a toss.
- Taste for seasoning and add more, if necessary. If you have the time, let it rest for at least four hours or preferably overnight.
- Serve by itself, as a side dish, or with tortilla chips as a dip.
Notes
- : This is a terrific make ahead salad that gets better as it sits. I highly recommend making it a day ahead, covering it with stretch fil, and keeping it in the fridge overnight or until you’re ready to serve.
- : You can store the leftover salad in an airtight container in the fridge and enjoy it for up to four days. Be sure to give it a toss and season it with salt and pepper before serving.
- Make ahead: This is a terrific make ahead salad that gets better as it sits. I highly recommend making it a day ahead, covering it with stretch fil, and keeping it in the fridge overnight or until you’re ready to serve.
- Storage: You can store the leftover salad in an airtight container in the fridge and enjoy it for up to four days. Be sure to give it a toss and season it with salt and pepper before serving.
- Change it up: I used my Lemon Balsamic Vinegar to make this salad, but if you want to change it up, you can also make it with my Chili Lime Dressing.
Nutrition Information
Show Details
Calories
214kcal
(11%)
Carbohydrates
24g
(8%)
Protein
6g
(12%)
Fat
12g
(18%)
Saturated Fat
1g
(5%)
Sodium
594mg
(25%)
Potassium
481mg
(14%)
Fiber
6g
(24%)
Sugar
12g
(24%)
Vitamin A
1699IU
(34%)
Vitamin C
21mg
(23%)
Calcium
48mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 214 kcal
% Daily Value*
| Calories | 214kcal | 11% |
| Carbohydrates | 24g | 8% |
| Protein | 6g | 12% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Sodium | 594mg | 25% |
| Potassium | 481mg | 10% |
| Fiber | 6g | 24% |
| Sugar | 12g | 24% |
| Vitamin A | 1699IU | 34% |
| Vitamin C | 21mg | 23% |
| Calcium | 48mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
45 reviews
Excellent
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