Okay, let’s chat! You know how some recipes just worm their way into your heart and become a staple? That’s exactly what happened with this Black-Eyed Pea Salad. I remember the first time I made it. It was for a summer barbecue, and I was scrambling for a side dish that wasn’t the same old potato salad. The vibrant colors of the bell peppers, the slight bite of the red onion, and the earthy taste of the black-eyed peas all mingling together… it was love at first bite!
I’ll be honest, my first attempt wasn’t perfect. I totally overcooked the black-eyed peas and they were mushy. Lesson learned! Now I know exactly how to cook them just right – tender but still with a little bit of bite. But hey, that’s cooking, right? We’ve all been there, haven’t we? One of my biggest cooking struggles is trying to make something look Instagram-worthy while also wrangling a toddler and answering work emails – anyone else relate? This Black-Eyed Pea Salad recipe, though, is pretty forgiving, and that’s why it’s become a go-to. It’s a total lifesaver on those crazy weeknights when I need something quick, healthy, and delicious. Plus, even my picky eater loves it (or at least picks at the corn!), which is a major win in my book.
I think I stumbled upon this recipe years ago in an old community cookbook, but I’ve tweaked it over time to make it my own. It’s just so simple, yet so flavorful. It’s definitely a winner when it comes to an easy salad recipe! It also makes for a really nice cowpea salad, if you ever wanted to refer to it by its more traditional name. I really prefer using fresh ingredients when I can. If you’re looking for other fresh salads to make, you should try my vibrant chickpea feta avocado salad. It’s another quick and easy favorite!
My cooking philosophy is all about creating food that’s both nourishing and joyful. I believe that food should be celebrated and shared, and this Black-Eyed Pea Salad perfectly embodies that. It’s the kind of dish that brings people together, sparks conversation, and leaves everyone feeling happy and satisfied.
So, are you ready to give it a try? Trust me, you won’t regret it. Let’s get into it, and you’ll see how easy it is to whip up a batch of this delicious salad!
What You’ll Need for This Black-Eyed Pea Salad
Alright, let’s gather our ingredients. Here’s what you’ll need to make my version of this Black-Eyed Pea Salad:
- 1 pound dried black-eyed peas, rinsed
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1/2 red onion, finely chopped
- 1 cup frozen corn, thawed
- 1/2 cup chopped fresh cilantro
- 1/4 cup olive oil
- 1/4 cup apple cider vinegar
- 2 tablespoons lime juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1 jalapeño, seeded and minced (for a little kick!)
I always use dried black-eyed peas for my Black-Eyed Pea Salad because I think they have a better flavor and texture than canned. But, hey, if you’re short on time, canned black-eyed peas will work just fine – just make sure to rinse them well.
Shopping tips: When making Black-Eyed Pea Salad, you can find dried black-eyed peas in the bean aisle of most grocery stores. I like to buy organic when possible, but it’s not essential. Fresh bell peppers and red onions are usually easy to find, but if you can’t find fresh cilantro, dried cilantro will also do the trick, but I would suggest cutting the measurements by half.
Here’s a Black-Eyed Pea Salad trick I learned from my grandma: Add a bay leaf to the pot while the black-eyed peas are cooking. It adds a subtle, earthy flavor that really enhances the salad.
For busy families, you can definitely prep some of these ingredients ahead of time. Dice the bell peppers and red onion and store them in an airtight container in the fridge. You can also cook the black-eyed peas a day or two in advance and store them in the fridge until you’re ready to assemble the salad. Speaking of pre-planning, you can use this easy salad recipe for meal prepping because it lasts for days in the fridge.
Cost-saving tips: Dried black-eyed peas are usually much cheaper than canned, so that’s a great way to save some money. You can also buy frozen corn instead of fresh corn, which can be more expensive, especially out of season. Another tip is to buy produce that is in season, it’s always cheaper that way!
Storage tips: If you have leftover ingredients, store them in airtight containers in the fridge. Cooked black-eyed peas will last for about 3-4 days, and diced bell peppers and red onion will last for about 5-7 days.
Let’s Make This Black-Eyed Pea Salad Together
Okay, now for the fun part! Let’s make this Black-Eyed Pea Salad together. Don’t worry, it’s easier than it looks. It’s more about assembly than actual cooking, and that is what makes it such a great southern salad.
- Cook the black-eyed peas: In a large pot, cover the rinsed black-eyed peas with water. Add a bay leaf (if using) and bring to a boil. Reduce heat and simmer for about 20-25 minutes, or until the black-eyed peas are tender but still firm. Drain the black-eyed peas and let them cool completely. I learned the hard way with Black-Eyed Pea Salad that overcooked, mushy peas are no good! So keep an eye on them.
- Prepare the vegetables: While the black-eyed peas are cooking, dice the red and yellow bell peppers and finely chop the red onion. Thaw the frozen corn.
- Make the dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, lime juice, Dijon mustard, salt, and pepper. I like to taste the dressing and adjust the seasonings as needed. Sometimes I add a little extra lime juice for a bit more zing.
- Combine everything: In a large bowl, combine the cooled black-eyed peas, diced bell peppers, red onion, thawed corn, and chopped cilantro. Pour the dressing over the salad and toss gently to combine. Don’t worry if your Black-Eyed Pea Salad looks a little watery at first. The dressing will absorb into the peas and vegetables as it sits.
- Chill and serve: Cover the bowl and refrigerate the salad for at least 30 minutes before serving. This allows the flavors to meld together and the salad to chill. In my kitchen, Black-Eyed Pea Salad usually takes about 10-15 minutes to prep and about 20-25 minutes to cook the peas, so total cook time is about 40 minutes, not counting the chilling time.
- Optional: Add jalapeño: If you like a little kick, add a seeded and minced jalapeño to the salad. I personally love adding jalapeño, but my kids aren’t fans of spicy food, so I usually leave it out.
- Final touches: Before serving, give the salad another toss and adjust the seasonings if needed. Garnish with a sprinkle of fresh cilantro, if desired. While the Black-Eyed Pea Salad is chilling, I usually clean up the kitchen and maybe sneak a little taste. Your Black-Eyed Pea Salad should smell like fresh vegetables, herbs, and a tangy dressing.
And that’s it! You’ve just made a delicious and healthy Black-Eyed Pea Salad. Now, let’s talk about how to serve it!
How I Love to Serve This Black-Eyed Pea Salad
Alright, so you’ve got this amazing Black-Eyed Pea Salad ready to go. Now, what do you do with it? Well, my family loves this Black-Eyed Pea Salad when I serve it as a side dish at barbecues and potlucks. It’s also great as a light lunch or a healthy snack. It can also be served as a vegan salad. It is so versatile!
My go-to side dishes that pair with Black-Eyed Pea Salad are grilled chicken or fish. The salad adds a refreshing and flavorful contrast to the smoky grilled flavors. It also pairs well with cornbread or biscuits.
This Black-Eyed Pea Salad is perfect for summer gatherings, picnics, and even holiday meals. It’s a great way to add some color and flavor to your table. Friends always ask for this Black-Eyed Pea Salad recipe whenever I make it for a party.
Presentation tips: I like to serve the salad in a pretty bowl and garnish it with a sprinkle of fresh cilantro. You can also add a few slices of lime for a pop of color.
If you have extra Black-Eyed Pea Salad, you can use it as a topping for tacos or nachos. You can also add it to a wrap or sandwich for a healthy and flavorful filling.
Seasonal variations: In the fall, I like to add roasted sweet potatoes or butternut squash to the salad. In the winter, I might add some chopped pecans or cranberries. For a summer salad, it is great as is!
Your Black-Eyed Pea Salad Questions Answered
Okay, let’s tackle some common questions about this Black-Eyed Pea Salad. I’ve gotten so many questions over the years from my family and readers, so I’ve compiled some of the most frequent ones to help you out.
Q: Can I use canned black-eyed peas instead of dried?
A: Absolutely! If you’re short on time, canned black-eyed peas are a great option. Just make sure to rinse them well before using. I find the flavor to be slightly different but still perfectly acceptable.
Q: How long will this salad last in the fridge?
A: This Black-Eyed Pea Salad will last for about 3-4 days in the fridge, stored in an airtight container. The flavors actually meld together and get even better over time!
Q: Can I freeze this salad?
A: I don’t recommend freezing this salad, as the vegetables may become mushy when thawed. The black-eyed peas themselves might hold up okay, but the overall texture won’t be as good.
Q: What if I don’t like cilantro?
A: No problem! You can substitute another herb, such as parsley or dill. Or, you can simply leave it out altogether. You know what I do when my Black-Eyed Pea Salad is for a party? I put it on the side so people can add it if they want.
Q: Can I make this salad ahead of time?
A: Yes, definitely! In fact, I encourage it. Making this Black-Eyed Pea Salad a few hours ahead of time allows the flavors to meld together and makes it even more delicious. Just store it in the fridge until you’re ready to serve.
Q: My black-eyed peas are still hard after cooking for 25 minutes. What should I do?
A: Sometimes, dried black-eyed peas can take longer to cook, especially if they’re old. Just keep simmering them until they’re tender. Add more water if needed. Also, make sure you haven’t added any salt to the water, as that can toughen the peas.
Q: Can I add other vegetables to this salad?
A: Absolutely! Feel free to add any vegetables that you like. Diced cucumber, tomatoes, or avocado would all be great additions. My grandma always added a little bit of chopped celery to hers.
My Final Thoughts on This Black-Eyed Pea Salad
Well, there you have it! My go-to recipe for Black-Eyed Pea Salad. It’s a dish that’s near and dear to my heart, not only because it’s delicious and healthy but also because it reminds me of family gatherings and happy memories. This Black-Eyed Pea Salad recipe is one I’m excited to share! It reminds me of my Blackberry Velvet Gothic Cake as both are unique dishes I cherish making and sharing with family and friends!
Here are a few of my Black-Eyed Pea Salad Pro Tips:
- Don’t overcook the black-eyed peas! Mushy peas are a no-no.
- Taste and adjust the seasonings of the dressing to your liking.
- Let the salad chill for at least 30 minutes to allow the flavors to meld together.
I’ve tried a few different variations of this salad over the years. One of my favorites is to add roasted sweet potatoes and pecans for a fall-inspired version. I also like to add a little bit of crumbled feta cheese for a tangy twist. I would even consider calling this recipe a vegan salad as it is also easy to make a cowpea salad.
My husband loves the version with feta cheese, while my kids prefer the classic version. The Black-Eyed Pea Salad reminds me of the Summery Bean Salad with Freshly Shelled Cowpeas that I tried.
I really hope you’ll give this Black-Eyed Pea Salad recipe a try. It’s so easy to make and it’s always a crowd-pleaser. And don’t be afraid to make it your own! Add your favorite vegetables, herbs, or spices. The most important thing is to have fun and enjoy the process. For more tips, you can also check out this Black Eyed Pea Salad recipe guide!
Remember, cooking is all about experimentation and creativity. There is a reason why Make this Black Eyed Pea Salad in just 15 minutes without any … is so popular – it is a testament to the fact that this recipe is both great to eat and easy to make! So, go ahead and get in the kitchen and whip up a batch of this delicious Black-Eyed Pea Salad. I can’t wait to hear what you think!
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Black-Eyed Pea Salad
This vibrant Black-Eyed Pea Salad is a flavorful and refreshing dish, perfect as a side or light lunch. Packed with fresh vegetables and a zesty dressing, it’s a healthy and delicious option.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
Ingredients
- 1 (15-ounce) can black-eyed peas, rinsed and drained
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped green bell pepper
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh cilantro
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon cumin
- Salt and pepper to taste
Instructions
- In a large bowl, combine the black-eyed peas, red bell pepper, green bell pepper, red onion, and cilantro.
- In a small bowl, whisk together the olive oil, lime juice, Dijon mustard, cumin, salt, and pepper.
- Pour the dressing over the black-eyed pea mixture and toss to combine.
- Refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve chilled.
Notes
For an extra kick, add a pinch of cayenne pepper to the dressing. You can also serve this salad with tortilla chips or as a topping for grilled chicken or fish.