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

Scale

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