This delicious Black-Eyed Pea Salad is not just a dish; it’s a celebration in a bowl. Picture this: a medley of colorful veggies dancing with tender black-eyed peas, all tossed in a zesty dressing that makes your taste buds sing like they’re at a concert. This salad is perfect for those sunny days when you want something light yet satisfying.
Now let me take you back to the last family barbecue where my cousin thought he could outshine my cooking skills by bringing store-bought potato salad. Little did he know that my Black-Eyed Pea Salad would steal the show faster than you can say “pass the potatoes.” It was fresh, vibrant, and bursting with flavors that had everyone asking for seconds—sorry not sorry, cousin!
Why You'll Love This Recipe
- This vibrant Black-Eyed Pea Salad is incredibly easy to prepare and full of flavor.
- The bright colors and textures make it visually appealing on any table.
- It’s versatile enough to serve as a side dish or a main meal.
- Plus, it’s packed with nutrients to keep you energized all day long.
I once made this salad for a potluck and ended up giving out the recipe to three people who swore they’d “never make another boring salad again.”
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Black-Eyed Peas: Canned or cooked from scratch; they should be tender but hold their shape well.
- Red Bell Pepper: Choose vibrant ones for sweetness and crunch; it adds color and nutrition.
- Cucumber: Use fresh cucumbers for that satisfying crunch; they brighten up the flavors beautifully.
- Red Onion: A bit of sharpness goes a long way in balancing the flavors; soak in water if too strong.
- Cherry Tomatoes: Halved for juiciness; they add both sweetness and visual appeal to your salad.
- Fresh Parsley: Finely chopped to enhance freshness; it brings everything together with its aromatic touch.
- Lemon Juice: Freshly squeezed for tanginess; it’s key to elevating all the other flavors.
- Olive Oil: A drizzle adds richness while helping meld all those flavors into one fantastic dish.
- Salt and Pepper: Season to taste; remember that these simple ingredients can transform your dish!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Rinse and Prep Your Beans: Start by draining and rinsing your canned black-eyed peas under cold water until they’re nice and clean. This step ensures any excess sodium is washed away.
Chop Your Veggies: Dice the red bell pepper and cucumber into small pieces so they’ll mix well with the beans. Chop half an onion finely—remember not to cry too much!
Add Everything Together: In a large bowl, combine your prepared vegetables with the black-eyed peas. Toss gently so everything gets acquainted without squishing anything.
Create the Dressing: In a small bowl, whisk together olive oil, lemon juice, salt, and pepper until emulsified. Feel free to taste test—it’s part of the fun.
Toss It All Together!: Pour your dressing over the salad mixture. Gently toss everything together until well coated—think of it as giving your salad a warm hug.
Chill Before Serving!: Let your Black-Eyed Pea Salad chill in the fridge for about 30 minutes before serving. This allows all those fabulous flavors to mingle like old friends at a reunion.
With these simple steps completed, you’re now ready to dazzle everyone at your next gathering with your delicious creation! Enjoy every bite of this colorful dish that not only fills you up but also fills your heart with joy!
Chef's Helpful Tips
- This black-eyed pea salad is not just a dish; it’s a conversation starter.
- The blend of textures and flavors adds excitement to any meal.
- Plus, it’s an excellent way to impress your friends without breaking a sweat.
Perfecting the Cooking Process
Start by rinsing the black-eyed peas and soaking them for a few hours. While they soak, chop your veggies, ensuring everything is ready to mix together efficiently.
Add Your Touch
Feel free to swap out the bell peppers for your favorite crunchy veggies or add some avocado for creaminess. Experimenting with herbs can also elevate this salad to new levels.
Storing & Reheating
Store your black-eyed pea salad in an airtight container in the fridge for up to three days. For best results, enjoy it cold; reheating may alter its delightful crunch.
The first time I made this black-eyed pea salad, my friends devoured it so quickly that I barely had a chance to taste it myself. Now, it’s my go-to recipe for gatherings.
FAQ
What other ingredients can I add to black-eyed pea salad?
You can add corn, diced cucumbers, or even fresh herbs like cilantro for added flavor and texture.
Can I make black-eyed pea salad ahead of time?
Absolutely! Preparing the salad a day in advance enhances the flavors as they meld together.
Is this black-eyed pea salad suitable for meal prep?
Yes, it stores well and makes for a nutritious meal option throughout the week. Enjoy it chilled!
Delicious Black-Eyed Pea Salad
Enjoy a vibrant and nutritious black-eyed pea salad that combines fresh veggies with zesty dressing for a refreshing dish perfect for any gathering.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: Serves 4
- Category: Salad
- Method: No cooking required
- Cuisine: American
Ingredients
- 1 can (15 oz) black-eyed peas, drained and rinsed
- 1 medium red bell pepper, diced
- 1 medium cucumber, diced
- ½ medium red onion, finely chopped
- 1 cup cherry tomatoes, halved
- ¼ cup fresh parsley, finely chopped
- 2 tbsp lemon juice (freshly squeezed)
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Rinse the black-eyed peas under cold water until clean.
- Chop the red bell pepper, cucumber, and red onion into small pieces.
- In a large mixing bowl, combine the black-eyed peas with the chopped vegetables.
- In a separate bowl, whisk together olive oil, lemon juice, salt, and pepper until well combined.
- Pour the dressing over the salad mixture and gently toss until everything is evenly coated.
- Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
Notes
- Feel free to substitute bell peppers with other crunchy vegetables like carrots or add avocado for creaminess.
- This salad tastes even better if prepared a day ahead; just give it a good toss before serving.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 220
- Sugar: 3g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg
