Fresh Black-Eyed Pea Veggie Salad
At a Glance
- Prep
- 15 minutes
- Servings
- about 6 side-dish servings
Categories
- Salad
- American
- Easy
Dietary
- Dairy-free
- Gluten-free
- Nut-free
- Vegan
- Vegetarian
Allergens
- No obvious major allergens identified from the ingredient list.
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
A vibrant, crunchy salad with black-eyed peas, veggies, and a zesty dressing—perfect as a side or light lunch!
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Ingredients
- 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)
- 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.
