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Since living in Florida, I’m learning more about the traditions, eating black-eyed peas during the New Year’s is one of the traditions here.
This Black-Eyed Peas Salad recipe is so delicious, healthy, and colorful. It is the perfect side dish that can be served all year round. Just like my Sweet Potato Pie and Southern-Style Collard Greens.
What Are Black-Eyed Peas?
Black-eyed peas are a variety of cowpeas, although they are called peas, they are really beans. They are a pale cream color with a distinctive black spot.
However here in the South, we have many varieties of black-eyed peas with a different color eye, brown, red, pink.
How To Cook Black-Eyed Peas?
You don’t need to soak black-eyed peas, but I usually soak mine overnight in cold water. Place 3/4 cup black-eyed peas in about 3 cups cold water in a pot and bring to a boil.
Reduce heat to simmer for about 20-25 minutes. You don’t want the peas to be mushy but tender and just right for your black eye pea salad.=.
Black-Eyed Peas Salad Ingredients
- Black-Eyed Peas
- Red Bell Pepper
- Corn
- Cherry Tomatoes
- Red Onion
- Celery
- Cilantro
More Black-Eyed Pea Recipes
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Categories
- Category: Vegan
- Course: Salad
- Cuisine: American
- Season: New Year's Eve
Nutrition
(Per portion)- Energy: 111 kcal / 464 kJ
- Fat: 9 g
- Protein: 1 g
- Carbs: 9 g
Cook Time
- Preparation: 10 min
- Cooking: 25 min
- Ready in: 35 min
- For: 6 Servings
Ingredients
- 1 (15-ounce can) black-eyed peas, drained and rinsed or 1 1/2 cups cooked
- 1 cup red bell pepper, diced
- 1 cup corn kernels
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup celery, chopped
- 1/4 cup cilantro, chopped
Dressing
- 1/4 cup extra-virgin olive oil
- 1/4 cup lime juice, or lemon juice
- 2 cloves garlic, minced
- 1 teaspoon maple syrup
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- 1/2 teaspoon salt, or to taste
Instructions
- In a large bowl, toss black-eyed peas, bell pepper, corn, tomatoes, red onion, celery and cilantro. Combine Italian dressing in a jar and mix. Pour over black-eyed peas salad.
- Store in a covered container in the refrigerator until ready to be served.
I had to use the rest of my New Years black-eye peas and stumbled upon this recipe. I made this today and tweeked the seasoning in the dressing and the portions. Added a bit of chili lime salt and more corn. It was delish. I am excited about your blog, recipes etc. I have been making my own vegan dishes and recipes for years and its good to see another black women with some awesome recipes. Keep up the great work.
Keisha, I have been eating a lot of black-eyed peas as well. I hope you try my black-eyed pea fritters as well. I love your adjustments for the salad and I’m so happy you enjoyed it. I’m happy you found me.
Love having new salads to break up the work lunch monotony. Delicious!
I’m so happy you enjoyed it Chrissy, thank you for your feedback.