Black Eyed Pea Salad: Healthy, Colorful Bowl
I absolutely love this Black Eyed Pea Salad! It’s so easy to make and tastes amazing. You get tons of good stuff in every bite. The colors are so pretty, too. I make this all the time for lunch or when friends come over.
Everyone always asks for the recipe! The beans are soft and yummy. The veggies give it a nice crunch.
And that dressing? SO good! You’re going to want to make this again and again. Trust me, your family will love it too.
Ingredients You’ll Need
Here’s what makes this salad taste incredible. Don’t worry, it’s all simple stuff! Look at the recipe card below for the full list and exact amounts you need!
- Black Eyed Peas: These little beans are the star of the show and give you lots of protein and energy.
- Bell Peppers: Bright, crunchy peppers that add sweetness and make your salad look so colorful and pretty.
- Red Onion: This gives your salad a nice kick and adds that purple color that looks really cool.
- Cherry Tomatoes: Sweet little tomatoes that pop in your mouth and add freshness to every single bite.
- Fresh Cilantro: This green herb makes everything taste fresh and adds that special flavor you’ll crave every time.
- Olive Oil: Good-for-you oil that makes the dressing smooth and helps your body use all those vitamins.
- Lime Juice: Tangy juice that makes all the flavors pop and gives your salad that zingy taste you want.
How to Make Black Eyed Pea Salad
Ready to make this? It’s super easy! Just follow along with me, and you’ll have a tasty salad in no time.
Step 1: Make the Vinaigrette
Mix together ¼ cup olive oil, 3 tablespoons lime juice, 1 teaspoon cumin, ½ teaspoon salt, and ¼ teaspoon black pepper until it looks smooth and creamy. Set it aside.
Step 2: Prepare the Black Eyed Peas
Open and drain your 2 cans (15 oz each) of black eyed peas. Rinse them really well under cold water for 30 seconds to wash off that canned taste.
Step 3: Chop the Vegetables
Grab your knife and chop up 2 bell peppers, cut 1 cup cherry tomatoes in half, and dice up ½ red onion into small pieces you can eat easily.
Step 4: Combine the Salad Base
Put those clean black eyed peas in your big bowl. Then add all your chopped veggies and ½ cup fresh cilantro. Give it a gentle toss together.
Step 5: Dress and Toss
Pour that yummy dressing all over your salad. Now toss everything around really well so every bit gets coated with that tangy, delicious dressing.
Pop it in the fridge for at least 30 minutes. This lets all those flavors get to know each other. Then serve it cold and ENJOY!
Tips for the Best Black Eyed Pea Salad
Want to make this salad even better? Here are my favorite tricks that work every single time!
- Let It Marinate: Give your salad at least 30 minutes in the fridge before eating. The flavors get SO much better!
- Use Fresh Herbs: Always grab fresh cilantro instead of dried. It makes such a huge difference in taste, I promise.
- Drain Thoroughly: Shake that colander really well so your beans aren’t wet. Nobody likes a watery salad, right?
- Adjust Seasoning: Taste it before serving! Add more lime, salt, or cumin if you want. Make it your own way.
- Serve Cold: This salad is perfect when it’s nice and cold. Great for hot days or summer cookouts with friends.
Variations and Substitutions
Want to change things up? No problem! Here are some fun ways to make this salad different every time.
- Protein Boost: Throw in some grilled chicken, shrimp, or crumbled feta cheese if you want more protein and richness in there.
- Grain Addition: Add cooked quinoa or brown rice to make it more filling. Now it’s a complete meal in one bowl!
- Herb Swap: Not a fan of cilantro? Use fresh parsley or basil instead. They’re just as tasty and fresh.
- Spice It Up: Like things hot? Toss in some diced jalapeños or red pepper flakes for extra heat and flavor.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes! Make it up to 2 days early and keep it covered in your fridge. Perfect for busy weeks and meal prep.
How long does black eyed pea salad last?
Keep leftovers in a container with a lid in the fridge. It stays fresh and tasty for up to 4 days.
Can I use dried black eyed peas?
Sure! Cook 1 cup of dried beans following the bag directions. Let them cool down completely before you make the salad.
Is this salad gluten-free?
Yep! Everything in here is naturally gluten-free. Safe for anyone who can’t eat gluten or has celiac disease.
What can I serve with this salad?
Try it with grilled chicken, fish tacos, or BBQ. Or just eat it by itself with some crusty bread on the side.
Can I freeze black eyed pea salad?
I don’t recommend it. The veggies get mushy and gross when you thaw them out. Better to keep it fresh.
How do I prevent watery salad?
Shake your veggies dry after washing. Add the dressing right before eating to keep everything nice and crisp.
Can I use different beans?
Absolutely! Try chickpeas, kidney beans, or white beans instead. They all work great and taste delicious in this salad.
Black Eyed Pea Salad
Ingredients
Equipment
Method
- Whisk olive oil, lime juice, cumin, salt, black pepper, and minced garlic in small bowl until smooth, then set aside.
- Open cans and drain black eyed peas in a colander, then rinse under cold water for 30 seconds until clean.
- Chop bell peppers into small pieces, cut cherry tomatoes in half, dice red onion, and chop fresh cilantro finely.
- Put drained black eyed peas in a large bowl, then add all chopped vegetables and cilantro and mix gently together.
- Pour dressing over salad and toss everything together really well until all ingredients are coated with dressing evenly.
- Cover the bowl and put it in the fridge for 30 minutes to chill before serving it cold to your family.
Notes
- This salad gets tastier after sitting in the fridge for a few hours or overnight.
- Add dressing right before eating if making it more than one day early.
- Use fresh lime juice, not bottled, for the best flavor every single time.
- Make it spicy by adding jalapeños, cayenne, or hot sauce if you like heat.
- Store extras in a container with a lid in the fridge for up to 4 days.
