The South has a tradition that goes back to the Civil War and says black-eyed peas bring good luck. Specifically, they bring good luck if they’re eaten on New Year’s Day. Now I realize I’m a few months late in the good luck game, but if the luck-bringing powers of the black-eyed pea work on a prorated basis, there should still be a little left to go around.
Black-eyed peas have always been a favorite of mine. They have a flavor unlike any other legume that’s simply fantastic. And for that reason the black-eyed pea is not only prized in the South but in many other parts of the world.
Today we’re featuring the black-eyed in a delicious Southern-style salad that takes just minutes to prepare. The beans and chopped veggies are allowed to marinate in a wonderfully smoky-spicy vinaigrette and enjoyed cold.
It also makes great leftovers and is a healthy and satisfying option to take to work for lunch.
Perfect as a salad, side dish or salsa with your favorite corn chips, this is a perfect dish to enjoy at home or bring to a barbecue, picnic or potluck!
Let’s get started!
Place the beans, corn and chopped vegetables in a large mixing bowl.
Whisk together the vinaigrette ingredients. (The smoked paprika in this salad rocks!)
Pour the vinaigrette over the salad, stir to coat, cover and refrigerate for at least two or more hours before serving, giving it an occasionally stir.
Serve cold with some grilled chicken or meat or enjoy it on its own as a light lunch or with some corn chips.
Enjoy!
- 3 cups cooked black-eyed peas
- 1 cup corn
- ½ cup chopped red onion
- 2 Roma tomatoes, seeded and diced
- 1 cup cucumber, seeded and diced
- 3 green onions, chopped
- For the vinaigrette:
- ¼ cup apple cider vinegar
- Juice of 1 lime
- 2 teaspoons sugar
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1½ teaspoons ground cumin
- ¾ teaspoon ground coriander
- ¾ teaspoon smoked paprika
- Your favorite hot sauce, according to heat preference
- Combine the beans and vegetables in a large bowl. Whisk together the vinaigrette ingredients and pour over the mixture. Stir to combine. Refrigerate for at least 4 hours before serving. Enjoy as a salad, side dish or as a salsa with corn chips.
Peggy says
Wow that looks and sounds fantastic. Having a lot of family and friends visiting this summer. I will definitely be making this. Can’t wait to try it. Thanks!
Mike Halliday says
Did something similar a couple of years ago for Thanksgiving. I needed a veggie but was pretty tapped out so I heated up a couple of cans of black eye peas and made what was essentially a bruschetta topping and mix it in. Serendipity, everyone loved it.
Kimberly @ The Daring Gourmet says
I’ll bet they did, Mike, that sounds like a great idea!
Joanie @ ZagLeft says
This salad looks and sounds fantastic and the perfect side dish to go along with our weekend grilling.
dev says
This salsa looks very refreshing with the added goodness of beans. Perfect for summer time, I’ll make it soon.
Terry says
You can use a couple of cans of black eyed peas a a substitute. Just rinse them well and strain. That way you don’t take the chance of overcooking them. This is a great recipe and you will get all kinds of oos and aahs.
Kimberly @ The Daring Gourmet says
Thanks, Terry! We love it. And yes, that’s right – I often used canned especially when I’m in a hurry.
LaDena Laha says
Since I have adopted a whole food plant based diet I look for vegan recipes. It is hard to find dressings without all the oil. I was excited to try your recipe. I had fresh tomatoes, cucumbers, onions,and canned corn and black eyed peas I canned this winter. Just had to add a few more ingredients that I already had. I’m from Oklahoma and love my black eyed peas. This recipe was delish,had to be careful and not over eat. It fits perfect in a vegan diet. Taking it on our camping trip this weekend where even my non-vegan kids will eat.
Kimberly @ The Daring Gourmet says
I’m so happy to hear that, LaDena, thank you!