Description
Black-eyed pea salad is a vibrant and nutritious dish that combines tender black-eyed peas with crisp vegetables for a refreshing experience. Tossed in a zesty lemon dressing, this salad is perfect for warm days, picnics, or as a colorful side dish at gatherings. Easy to prepare and customizable, it’s sure to delight your taste buds while providing a satisfying crunch in every bite.
Ingredients
Scale
- 2 cans (15 oz each) black-eyed peas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 small red onion, finely chopped
- 1 cup bell pepper, diced (any color)
- ¼ cup fresh parsley, chopped
- 3 tbsp lemon juice (freshly squeezed)
- 3 tbsp olive oil
- Salt and pepper to taste
Instructions
- Rinse and drain the black-eyed peas in a colander under cold water.
- While the peas drain, chop cherry tomatoes, cucumber, red onion, and bell pepper into bite-sized pieces.
- In a large bowl, combine the drained black-eyed peas with chopped vegetables and parsley.
- In a separate bowl, whisk together lemon juice, olive oil, salt, and pepper. Drizzle over the salad and toss gently.
- Cover and chill in the refrigerator for at least one hour before serving to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No cooking required
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 200
- Sugar: 2g
- Sodium: 380mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 9g
- Cholesterol: 0mg