Black Eyed Pea Salad Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
6 Servings
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Calories
214 kcal
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Cuisine
American
Black Eyed Pea Salad Recipe
Description
The salad mixing includes rinsed black-eyed peas with chopped cherry tomatoes, English cucumber, thinly sliced celery, red bell pepper, corn, red onion, and chopped parsley or cilantro. The dressing is a vinaigrette made by whisking balsamic vinegar, lemon juice, minced garlic, kosher salt, and black pepper, then gradually incorporating extra virgin olive oil to create a smooth emulsion.
Once the salad is tossed with the dressing and herbs, letting it rest for several hours or overnight enhances the flavors, as the acidic vinaigrette softens and melds with the vegetables and beans. This recipe is versatile to serve on its own, as a refreshing side, or accompanied by tortilla chips as a dip.
Storing leftovers in an airtight container in the refrigerator keeps the salad good for up to four days. Before serving leftover salad, tossing and adjusting seasoning is recommended to refresh the flavors. The vinaigrette can be adapted by substituting with chili lime dressing or other preferred dressings to vary taste.
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 black-eyed peas drained and rinsed, canned
- 2 cups cherry tomato sliced
- 1 English cucumber (medium-size ) cut into small pieces (approximately 1 to 1 ½ cups)
- 1 celery sliced thinly, rib
- 1 red bell pepper large
- 1 cup corn fresh, canned or thawed from frozen
- ½ cup red onion finely diced
- ½ cup parsley chopped, or cilantro
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
- Make this salad a day ahead and refrigerate covered to allow flavors to develop fully.
- Store leftovers in an airtight container for up to four days; toss and season before serving again.
- The salad can be served alone, as a side dish, or with tortilla chips as a dip for variety.
- Dressings can be varied; chili lime dressing can be used to change the flavor profile.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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