Oh my goodness, if you’re looking for a recipe that combines health and flavor, you’ve got to try this blackeyed pea salad! I first discovered this gem at a summer barbecue, and it was love at first bite. The vibrant colors and fresh crunch of the veggies, paired with the nutty goodness of blackeyed peas, just sing on your palate! Not only is this salad a feast for the eyes, but it’s also packed with protein and fiber, making it a fantastic choice for anyone looking to eat a little healthier. Plus, it’s vegan-friendly! I love making it for picnics or as a side dish for dinner—it’s so versatile and everyone always asks for seconds. Trust me, once you try it, you’ll be hooked!
Ingredients List
- 2 cups cooked blackeyed peas (make sure they’re tender and ready to go!)
- 1 cup cherry tomatoes, halved (these add a lovely burst of sweetness)
- 1/2 cup red onion, diced (for that perfect zing)
- 1/2 cup cucumber, diced (adds a refreshing crunch)
- 1/4 cup fresh parsley, chopped (this brings a pop of color and flavor)
- 2 tablespoons extra virgin olive oil (for a rich, smooth dressing)
- 1 tablespoon fresh lemon juice (to brighten everything up)
- Salt and pepper to taste (don’t be shy with seasoning!)
How to Prepare Blackeyed Pea Salad
- Start by gathering all your ingredients. It makes the process so much smoother! I like to have everything prepped and ready to go.
- In a large mixing bowl, combine the cooked blackeyed peas, halved cherry tomatoes, diced red onion, diced cucumber, and chopped parsley. Gently fold them together to ensure the ingredients are evenly distributed without mashing the peas.
- In a separate small bowl, whisk together the olive oil, lemon juice, and a generous pinch of salt and pepper. This dressing is where the magic happens, so make sure it’s well combined!
- Pour the dressing over the salad mixture. Here’s a little tip: start with half of the dressing first, then toss the salad gently. Taste it, and if it needs more zing, add the rest of the dressing. I always find it’s easier to add than to take away!
- Once everything is coated nicely, cover the bowl and let the salad chill in the fridge for at least 30 minutes. This allows the flavors to meld beautifully. Serve it chilled or at room temperature, and watch it disappear!
Why You’ll Love This Recipe
- Nutritious and satisfying—packed with protein and fiber!
- Vibrant colors and fresh flavors make it a feast for the eyes.
- Quick and easy to whip up for any occasion.
- Perfect as a light meal or a side dish for gatherings.
- Versatile—customizable with your favorite veggies or dressings.
Tips for Success
To ensure your blackeyed pea salad turns out perfectly, here are some of my favorite tips! First, if you’re using dried blackeyed peas, remember to soak them overnight for the best texture and flavor. If you’re short on time, canned peas work just as well—just rinse them thoroughly to remove excess sodium. When chopping your veggies, try to keep the pieces uniform in size for a balanced bite. And don’t skip the chilling time! It really enhances the flavors. Lastly, feel free to adjust the dressing to your taste—some love it tangier, while others prefer it more mellow. Trust your palate!
Variations
One of the best things about this blackeyed pea salad is how adaptable it is! If you’re in the mood for something a bit different, try adding diced bell peppers for a sweet crunch or shredded carrots for a pop of color. Want to spice things up? Toss in some chopped jalapeños or a sprinkle of cayenne for a kick! For dressings, a splash of balsamic vinegar can bring a lovely depth, or you could even try a creamy avocado dressing for a richer texture. The possibilities are endless, so feel free to get creative with your favorite ingredients!
Nutritional Information
This blackeyed pea salad is not just delicious but also nutritious! Each serving (about 1 cup) contains approximately:
- Calories: 200
- Protein: 10g
- Fat: 8g (of which saturated fat is 1g)
- Carbohydrates: 28g
- Fiber: 8g
- Sugar: 2g
- Sodium: 150mg
These values are estimates, but they give you a good idea of the healthy benefits packed into this vibrant salad! Enjoy knowing you’re treating your body right with every bite!
FAQ Section
Can I use canned blackeyed peas instead of dried? Absolutely! Canned blackeyed peas are a great time-saver. Just make sure to rinse them well to cut down on sodium before adding them to your salad.
How long can I store leftover blackeyed pea salad? You can keep the salad in an airtight container in the refrigerator for up to 3 days. Just give it a good stir before serving again.
Can I make this salad ahead of time? Yes! In fact, making it a day ahead allows the flavors to develop even more. Just store it in the fridge and enjoy the next day!
What else can I add to this salad? Feel free to get creative! Extra veggies like bell peppers or corn can add more texture and flavor. You can also throw in some avocado for creaminess.
Is this blackeyed pea salad suitable for meal prep? Definitely! It’s a fantastic meal prep option as it holds up well in the fridge and makes for a filling, healthy lunch throughout the week.
Storage & Reheating Instructions
Storing your blackeyed pea salad is super easy! Just transfer any leftovers into an airtight container and pop it in the fridge, where it will stay fresh for up to 3 days. The flavors will actually deepen a bit as it sits, making it even tastier! Now, if you happen to have any salad left that you want to enjoy warm, you can gently reheat it in a skillet over low heat for a few minutes, just until warmed through. But honestly, I think it’s best enjoyed chilled—perfect for a refreshing bite on a warm day!
Serving Suggestions
This blackeyed pea salad pairs beautifully with so many dishes! I love serving it alongside grilled vegetables for a fresh summer meal or with a hearty quinoa bowl for a filling lunch. It’s also a fantastic complement to roasted chicken or fish, adding a vibrant touch to your plate. You could even enjoy it as a filling in wraps or pitas—so versatile! Trust me, this salad is the perfect sidekick for any meal!
Print
Blackeyed Pea Recipes: 5 Ways to Delight Your Taste Buds
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A delicious and healthy blackeyed pea salad with fresh vegetables.
Ingredients
- 2 cups blackeyed peas, cooked
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, diced
- 1/2 cup cucumber, diced
- 1/4 cup parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- In a large bowl, combine the blackeyed peas, cherry tomatoes, red onion, cucumber, and parsley.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Serve chilled or at room temperature.
Notes
- Soak dried blackeyed peas overnight for best results.
- Feel free to add other vegetables like bell peppers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 2g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: blackeyed pea recipes, healthy salad, vegetarian dish
