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black eyed pea salad recipe sorghum grain southern healthy vegetables vinaigrette dressing smoked paprika cucumbers tomatoes corn

Black Eyed Pea and Sorghum Salad

By Kimberly Killebrew
This healthy grain salad is naturally gluten-free, vegan and features fresh veggies and a deliciously smoky vinaigrette!
4.80 from 5 votes
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6 servings

Ingredients
 
 

  • 2 cups cooked black-eyed peas, drained and cooled (or use canned)
  • 2 cups cooked sorghum , drained and cooled (follow package instructions, it takes about an hour of boiling)
  • 1 1/2 cups corn
  • 1 small red onion , chopped
  • 1 small cucumber , peeled and chopped
  • 2 Roma tomatoes , diced
  • 1 small red bell pepper , chopped
  • 3 green onions , chopped
  • For the Vinaigrette:
  • 1/2 cup apple cider vinegar
  • 1/4 cup extra virgin olive oil
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 2 teaspoons sugar
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon garlic powder
  • juice of one lime

Instructions
 

  • Prepare the vinaigrette by whisking the ingredients together in a medium-sized bowl. 
    Place the black-eyed peas and sorghum in a large bowl along with the veggies. Stir to combine. Pour the dressing over the salad and stir to combine. Cover and refrigerate for at least 2 hours before serving or overnight. Serve cold or at room temperature.

Nutrition

Calories: 260kcal
Course Salad, Side Dish
Cuisine American, Southern
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