Black Eyed Peas Salad – Fresh, Healthy & Flavorful

Black-Eyed Peas Salad is a vibrant and nutritious dish that’s perfect for a light lunch, potluck, or side for any meal. Packed with tender black-eyed peas, crisp vegetables, and a tangy, zesty dressing, this salad is both refreshing and satisfying. It’s naturally plant-based, full of fiber and protein, and can be made ahead of time for convenience. This salad is a perfect way to enjoy a healthy, colorful dish that’s as beautiful as it is tasty.

Why You’ll Love This Recipe

• Loaded with fiber-rich black-eyed peas for protein and nutrition
• Crisp, colorful vegetables make it visually appealing
• Quick and easy to prepare, no cooking required if using canned peas
• Naturally plant-based and vegan-friendly
• Perfect for meal prep, picnics, or potlucks
• Tangy, flavorful dressing that enhances every bite
• Can be served chilled or at room temperature

Ingredients

• Black-eyed peas, cooked or canned, rinsed and drained
• Cherry tomatoes, halved
• Red bell pepper, diced
• Cucumber, diced
• Red onion, finely chopped
• Fresh parsley, chopped
• Fresh cilantro, chopped
• Olive oil
• Lemon juice
• Apple cider vinegar
• Garlic, minced
• Salt & black pepper
• Optional: avocado, feta cheese, or toasted nuts for topping

Step-by-Step Instructions

1. In a large mixing bowl, combine black-eyed peas, cherry tomatoes, bell pepper, cucumber, and red onion.
2. In a small bowl, whisk together olive oil, lemon juice, apple cider vinegar, minced garlic, salt, and black pepper to create the dressing.
3. Pour the dressing over the salad and toss gently to coat all ingredients evenly.
4. Add chopped parsley and cilantro and mix lightly.
5. Optional: Top with diced avocado, crumbled feta, or toasted nuts for extra texture and flavor.
6. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
7. Serve chilled or at room temperature.

Tips & Variations

• For added protein, mix in cooked quinoa or chickpeas.
• Swap in lime juice instead of lemon for a citrus twist.
• Use different fresh herbs like dill or mint to change the flavor profile.
• Add roasted corn or diced jalapeño for a spicy-sweet variation.
• This salad can be made a day ahead, but add avocado just before serving to prevent browning.

Storage & Freezer Instructions

• Refrigerator: Store in an airtight container for up to 3 days.
• Do not freeze: Fresh vegetables lose texture when frozen; this salad is best enjoyed fresh.
• Serving tip: Give it a gentle toss before serving if stored in the fridge.

Serving & Pairing Ideas

• Serve as a light main dish for lunch or dinner.
• Pair with grilled meats, fish, or tofu for a balanced meal.
• Add alongside a charcuterie or breadboard for a vibrant side.
• Top with extra herbs or a sprinkle of nuts for crunch.
• Serve with a side of pita bread or crackers for an easy appetizer.

Frequently Asked Questions

Can I use canned black-eyed peas?

Yes! Canned black-eyed peas work perfectly. Just rinse them thoroughly to remove excess sodium and give the salad a fresh taste.

Is this salad vegan and gluten-free?

Absolutely. This salad is naturally plant-based, vegan, and gluten-free. Just omit feta if you want it fully vegan.

How long can I store it in the fridge?

The salad stays fresh for up to 3 days in an airtight container. Add avocado just before serving for best results.

Can I make this salad ahead of time for a party?

Yes! Prepare it up to 24 hours in advance. Keep it refrigerated and toss with dressing right before serving to maintain freshness.

Ready to Make It?

This Black-Eyed Peas Salad is refreshing, healthy, and packed with flavor. Perfect for lunch, a side dish, or a party, it’s easy to make and even easier to enjoy. Bright, colorful, and nutritious, this salad will quickly become a favorite in your weekly meal rotation.

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