Description
Black Eyed Peas Salad is a colorful and refreshing dish that combines earthy black-eyed peas with vibrant vegetables and a zesty dressing. This nutrient-packed salad is perfect for picnics, barbecues, or as a light main course. With its quick preparation and versatile ingredients, it’s sure to impress at any gathering!
Ingredients
Scale
- 1 can (15 oz) black-eyed peas, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, thinly sliced
- 1 cup bell pepper (any color), diced
- 1/4 cup fresh parsley, chopped
- 3 tbsp olive oil
- 2 tbsp lemon juice (freshly squeezed)
- 1 tsp honey or agave syrup
- Salt and pepper to taste
Instructions
- Wash and chop the cucumber, cherry tomatoes, red onion, bell pepper, and parsley into bite-sized pieces.
- Drain and rinse the canned black-eyed peas under cold water.
- In a large bowl, combine the black-eyed peas with all the chopped veggies. Toss gently.
- In a separate bowl or jar, whisk together olive oil, lemon juice, honey or agave syrup, salt, and pepper until well combined.
- Pour the dressing over the salad mixture and toss thoroughly to coat all ingredients evenly.
- Transfer to serving bowls or plates and enjoy immediately or chill for 30 minutes before serving for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 195
- Sugar: 4g
- Sodium: 290mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Customize your salad by adding avocado or corn for extra texture. For additional protein, consider adding grilled chicken or shrimp. Store leftovers in an airtight container in the fridge for up to three days.