Black Eyed Pea Salad Recipe
Introduction
Black Eyed Pea Salad is a vibrant, flavorful dish perfect for picnics, potlucks, or a refreshing side. Packed with colorful veggies and a zesty Cajun kick, it’s both hearty and light, making it a crowd-pleaser any time of year.
Ingredients
- 2 (15.5-ounce) cans black-eyed peas, drained & rinsed
- 1 (15-ounce) can sweet whole kernel corn, drained & rinsed
- 1 green bell pepper, finely diced
- 1 red bell pepper, finely diced
- ½ cup red onion, finely diced
- 1 small jalapeño, deseeded & finely diced
- ¾ cup fresh chopped flat-leaf parsley
- 1 tablespoon Creole Cajun seasoning, homemade or store-bought
- 3 tablespoons olive oil
- 1 tablespoon garlic paste
- 2 tablespoons white balsamic vinegar
- Kosher salt & fresh ground black pepper, to taste
Instructions
- Step 1: In a large bowl, combine the black-eyed peas, corn, green and red bell peppers, red onion, jalapeño, chopped parsley, and Cajun seasoning. Mix well to evenly distribute ingredients.
- Step 2: In a small bowl, whisk together the olive oil, garlic paste, and white balsamic vinegar until fully combined. Pour this dressing over the black-eyed pea mixture and toss thoroughly to coat everything evenly.
- Step 3: Taste the salad and season with kosher salt, fresh ground black pepper, or additional Cajun seasoning according to your preference. Adjust to your liking.
- Step 4: Transfer the salad to an airtight container and refrigerate for at least 30 minutes to let the flavors meld. Before serving, give the salad a good toss as some liquid may settle at the bottom.
- Step 5: Serve the black-eyed pea salad chilled, either as a side dish alongside your favorite mains or as a tasty snack with tortilla chips. Enjoy!
Tips & Variations
- For added crunch, sprinkle in some toasted pecans or chopped celery just before serving.
- If you prefer a milder heat, omit the jalapeño or leave it seeded.
- Try swapping white balsamic vinegar for apple cider vinegar for a slightly different tang.
- Use fresh garlic minced if you don’t have garlic paste on hand.
Storage
Store the Black Eyed Pea Salad in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed chilled and tossed again before serving to redistribute any settled dressing. This salad does not freeze well due to the fresh vegetables.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this salad ahead of time?
Yes, the salad benefits from resting in the fridge for at least 30 minutes to allow the flavors to meld. You can prepare it up to a day in advance for easy entertaining.
Is this salad gluten-free and vegan?
Absolutely. All ingredients in this recipe are naturally gluten-free and vegan, making it a great option for many dietary preferences.
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Black Eyed Pea Salad Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This vibrant and flavorful Black Eyed Pea Salad combines tender black-eyed peas and sweet corn with a colorful medley of finely diced bell peppers, red onion, and jalapeño, all tossed in a zesty Creole Cajun seasoned dressing. Enhanced with fresh parsley and a tangy white balsamic vinaigrette, this no-cook salad is perfect as a refreshing side dish, a healthy snack, or a light meal option that’s easy to prepare and packed with bold flavors.
Ingredients
Salad Ingredients
- 2 (15.5-ounce) cans black-eyed peas, drained & rinsed
- 1 (15-ounce) can sweet whole kernel corn, drained & rinsed
- 1 green bell pepper, finely diced
- 1 red bell pepper, finely diced
- ½ cup red onion, finely diced
- 1 small jalapeño, deseeded & finely diced
- ¾ cup fresh chopped flat-leaf parsley
- 1 tablespoon Creole Cajun seasoning, homemade or store-bought
Dressing Ingredients
- 3 tablespoons olive oil
- 1 tablespoon garlic paste
- 2 tablespoons white balsamic vinegar
- Kosher salt & fresh ground black pepper, to taste
Instructions
- Combine the Vegetables and Seasoning: In a large bowl, mix together the drained and rinsed black-eyed peas and sweet corn with the finely diced green and red bell peppers, red onion, jalapeño, fresh chopped parsley, and Creole Cajun seasoning until well combined.
- Prepare the Dressing: In a small bowl, whisk together the olive oil, garlic paste, and white balsamic vinegar until the mixture is smooth and emulsified.
- Toss Salad with Dressing: Pour the dressing over the black-eyed pea mixture and toss thoroughly to ensure every ingredient is evenly coated with the flavorful dressing. Taste the salad and adjust seasoning with kosher salt, black pepper, or additional Cajun seasoning according to your preference.
- Chill and Serve: Transfer the salad to an airtight container and refrigerate it for at least 30 minutes to allow the flavors to meld beautifully. Before serving, toss the salad again as natural separation may occur. Serve chilled as a side dish, a snack with tortilla chips, or paired with your favorite main courses.
Notes
- For extra heat, leave some jalapeño seeds in or add cayenne pepper to the dressing.
- This salad stores well in the fridge for up to 3 days in an airtight container.
- Use fresh parsley for the best flavor; cilantro can be substituted for a different twist.
- Adjust the Cajun seasoning based on your spice preference or substitute with smoked paprika and garlic powder if unavailable.
- Make sure to drain and rinse canned beans and corn to reduce sodium content and improve texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Southern American
Keywords: black eyed pea salad, no-cook salad, healthy salad, Cajun salad, vegetarian salad, side dish, summer salad
