Description
This refreshing and wholesome Black Eyed Pea Salad is a delicious bean salad loaded with simple ingredients. Nutrient-packed black-eyed peas, corn, bell peppers, onion, jalapeños, and fresh parsley tossed in a zesty dressing. This quick and easy dish is so vibrant, fresh, and flavorful! It’s the perfect side item to serve alongside your favorite main entrees or enjoy this salad as a snack with some tortilla chips!
Ingredients
- 2 (15.5-ounce) cans black-eyed peas, drained & rinsed
- 1 (15-ounce) can sweet whole kernel corn, drained & rinsed
- 1 green bell pepper, finely diced
- 1 red bell pepper, finely diced
- ½ cup red onion, finely diced
- 1 small jalapeño, deseeded & finely diced
- ¾ cup fresh chopped flat-leaf parsley
- 1 tablespoon Creole Cajun seasoning, homemade or store-bought
- 3 tablespoons olive oil
- 1 tablespoon garlic paste
- 2 tablespoons white balsamic vinegar
- Kosher salt & fresh ground black pepper, to taste
Instructions
- In a large bowl, combine the black-eyed peas, corn, bell peppers, onion, jalapeño, chopped parsley, and Cajun seasoning.
- In a small bowl, combine the olive oil, garlic paste, and vinegar and whisk together until well combined. Pour the olive oil mixture over the black-eyed pea mixture and toss well to fully combine. Give the black-eyed pea salad a taste and season with salt/pepper (or more Cajun seasoning) to personal preference.
- Transfer the black-eyed pea salad to an airtight container and store it in the fridge for at least 30 minutes for the flavors to meld. Always toss the salad before serving as natural separation may occur. Serve as-is, alongside your favorite main entrees, or enjoy as a snack with tortilla chips. Enjoy!
Notes
- Storing: Transfer any leftover black eyed pea salad to an airtight container and store it in the fridge, it’ll keep for 4-5 days. Always toss the salad before serving as natural separation with the dressing may occur.
- Please read blog post in its entirety for more tips + tricks.