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 I’m featuring the black eyed pea 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.
For another variation try our Sorghum & Black Eyed Pea Salad!
Southern Black Eyed Pea Salad
- 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
- 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.
Originally published on The Daring Gourmet Jun 8, 2016
Steve Marland says
I made this with chickpeas and white haricot beans instead of blackeyed as I didn’t have any. It was great, and will be a favourite from now on I think
Kimberly Killebrew says
Fantastic, Steve, thanks so much for the feedback and I’m thrilled you enjoyed it!
April Heidtbrink says
Made this today! Omitted the corn, replaced the sugar with maple syrup, added some garlic powder and freshly chopped cilantro. Delicious! Planning on mixing with some spring greens and quinoa for dinner tonight! Also – I didn’t have any lime on hand so squeezed the juice from one clementine orange and still got that citrusy (just not tangy) flavor. Thank you again for the recipe!
Kimberly Killebrew says
Awesome, April, I’m glad you enjoyed it and were able to adapt it to your taste – thanks for the feedback!