Fresh Black-Eyed Pea Veggie Salad
A vibrant, crunchy salad with black-eyed peas, veggies, and a zesty dressing—perfect as a side or light lunch!
- Total Time: 15 minutes
Ingredients
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- 2 cups canned or cooked black-eyed peas (rinsed and drained)
- 1 cup cherry tomatoes (halved)
- 1 cup cucumber (diced)
- 1/2 cup yellow bell pepper (diced)
- 1/2 cup celery (thinly sliced)
- 1/4 cup red onion (finely chopped)
- 1/4 cup fresh parsley or cilantro (chopped)
- 1/2 cup corn kernels (fresh or frozen, thawed)
- 1 avocado (diced, optional)
For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar (or lemon juice)
- 1 teaspoon Dijon mustard
- 1 clove garlic (minced)
- 1/2 teaspoon smoked paprika (optional)
- Salt and pepper to taste
Instructions
- Prepare the Salad:
- In a large mixing bowl, combine the black-eyed peas, cherry tomatoes, cucumber, yellow bell pepper, celery, red onion, corn, and parsley or cilantro.
- Make the Dressing:
- In a small bowl, whisk together olive oil, apple cider vinegar (or lemon juice), Dijon mustard, minced garlic, smoked paprika, salt, and pepper.
- Combine:
- Pour the dressing over the salad and toss gently to coat. Adjust seasoning if needed.
- Optional Additions:
- Fold in diced avocado right before serving for extra creaminess.
- Chill and Serve:
- Let the salad sit in the refrigerator for 15-20 minutes to allow the flavors to meld. Serve cold or at room temperature.
- Prep Time: 15
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