Lucky Black Eyed Pea Salad with Lemon Dressing

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Lucky Black-Eyed Pea Salad

Prep time: 15 minutes | Chilling time: 30 minutes | Servings: 6-8

Ingredients

The Salad Base:

  • Black-eyed peas: 2 cans (15 oz each), rinsed and drained

  • Corn: 1.5 cups (fresh, frozen thawed, or canned)

  • Bell Peppers: 1 red and 1 green, finely diced

  • Cucumber: 1 English cucumber, diced small

  • Tomatoes: 2 Roma tomatoes, seeded and diced

  • Red Onion: 1/2 small onion, finely minced

  • Fresh Herbs: 1/2 cup chopped fresh parsley or cilantro

The Lemon Dressing:

  • Olive Oil: 1/3 cup extra virgin olive oil

  • Lemon Juice: 1/4 cup fresh lemon juice (about 1-2 lemons)

  • Garlic: 1 clove, minced

  • Honey or Maple Syrup: 1 tsp (to balance the acidity)

  • Cumin: 1/2 tsp

  • Salt & Pepper: To taste

  • Optional: A pinch of red pepper flakes for heat

Instructions

  1. Prepare the Vegetables: Ensure all your vegetables (cucumber, peppers, onions, and tomatoes) are diced to a similar size as the black-eyed peas. This ensures you get a bit of everything in every spoonful.

  2. Combine: In a large mixing bowl, toss together the drained black-eyed peas, corn, diced vegetables, and fresh herbs.

  3. Make the Dressing: In a small jar or bowl, whisk together the olive oil, lemon juice, minced garlic, honey, cumin, salt, and pepper until well emulsified.

  4. Dress the Salad: Pour the dressing over the salad and toss gently to coat everything evenly.

  5. Chill and Marinate: For the best flavor, cover and refrigerate for at least 30 minutes before serving. This allows the peas to soak up the lemon dressing.

  6. Serve: Give it one last toss before serving. It works great as a side dish or as a dip with tortilla chips!

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