Deliciously fresh and seductively smoky, the flavor and varied textures in this phenomenal Southern Black Eyed Pea Salad recipe will wow your taste buds! Quick and easy to make, serve it as a side or enjoy it as a salsa with chips!
The South has a tradition that goes back to the mid-19th century that 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. In any case you have everything to win by making this delicious Southern Black Eyed Pea Salad!
Black-eyed peas have always been a favorite of mine. They have a flavor unlike any other legume that’s simply fantastic.
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’s a perfect make-ahead dish and is easy to transport to your next barbecue, picnic or potluck.
It also makes great leftovers and is a healthy and satisfying option to take to work for lunch.
Serve this delicious salad as a side dish or enjoy it as a show-stopping salsa with corn chips!
Southern Black Eyed Pea Salad Recipe
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, enjoy it on its own as a light lunch, or serve as a salsa with corn chips.
Enjoy!
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For another variation try our Southern Sorghum & Black Eyed Pea Salad!
Southern Black Eyed Pea Salad
Ingredients
- 3 cups cooked black eyed peas
- 1 cup corn
- 1/2 cup chopped red onion
- 2 Roma tomatoes , seeded and diced
- 1 cup cucumber , seeded and diced
- 3 green onions , chopped
- For the Dressing:
- 1/4 cup apple cider vinegar
- Juice of 1 lime
- 2 teaspoons sugar
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 teaspoons ground cumin
- 3/4 teaspoon ground coriander
- 3/4 teaspoon smoked paprika
- a few dashes of your favorite hot sauce , according to heat preference
Instructions
- 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.
Nutrition
Originally published on The Daring Gourmet Jun 8, 2016
Carol Zarrilli says
Even though not listed in the vinaigrette I added extra virgin olive oil to the ingredients. I was wondering if it was accidentally omitted from the recipe? Would love to know.
Kimberly @ The Daring Gourmet says
Hi Carol, no, there is no oil in the dressing for this salad.
Molly K~ says
Any idea what I might substitute for the cucumbers? I cannot abide them, nor they me.
Kimberly @ The Daring Gourmet says
Hi Molly, you could add some chopped bell peppers or zucchini.
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!