Description
A quick, zesty, and healthy Black Eyed Pea Salad made with fresh vegetables and a lemony dressing.
Ingredients
Scale
- 1 can black-eyed peas (15 oz / 400 g), rinsed
- 1 medium bell pepper, finely chopped
- ½ red onion, finely diced
- 2 medium vine-ripened tomatoes, chopped and seeded
- 1 small cucumber, diced
- ½ cup corn (canned, frozen, or fresh)
- ¼ cup fresh parsley, finely chopped
- 4 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice (or vinegar)
- 1 tablespoon mustard (Dijon or yellow)
- 1 tablespoon honey or maple syrup
- 1 teaspoon dried oregano
- 1 teaspoon salt (adjust to taste)
- Black pepper to taste
Instructions
- In a large bowl, whisk together olive oil, lemon juice, mustard, honey, oregano, salt, and black pepper until smooth and emulsified.
- Add the rinsed black-eyed peas to the bowl with dressing and toss gently. Let sit while you prepare the vegetables to absorb flavor.
- Dice the bell pepper, onion, tomatoes, cucumber, and finely chop the parsley. Drain the corn if using canned or thawed.
- Add chopped vegetables and corn to the marinated peas. Mix until well combined and evenly coated with dressing.
- Taste and adjust salt, pepper, or lemon juice if needed. Serve immediately or chill for 15–30 minutes before serving.
Notes
- Perfect for New Year’s luck.
- Great for meal prep.
- Refreshing vegan lunch option.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 257
- Sugar: 4g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 0mg
Keywords: Black Eyed Pea Salad, Healthy Salad, Vegan Recipe