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Black Eyed Pea Salad Recipe
A quick black eyed pea salad made with beans, corn and fresh vegetables tossed in a simple lime vinaigrette. No cooking required, easy to prep ahead, and works as a side dish or a scoopable dip with chips.
👥 6 Servings⏱️ Prep & Cook: 15 min⏳ Prep: 15 min👤 Karina Carrel📖 cafedelites
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
📝 Preparation Steps
1
In a large bowl, add the black eyed peas, black beans, corn, red onion, bell pepper, tomatoes, jalapeños and coriander.
black eyed peas (rinsed and drained (1 can))15 ouncesblack beans (rinsed and drained (1 can))15 ouncescorn (rinsed and drained (1 can))15 ouncesjalapeños (finely diced)2
2
In a small bowl or measuring jug, whisk together the olive oil, lime juice, red wine vinegar, garlic, cumin, honey, salt and black pepper until fully combined.
fresh lime juice2 tbspred wine vinegar2 tbspgarlic (finely grated)2 clovescumin (ground)1 tsphoney1 tsp
3
Add dressing to salad mixture and stir all until coated and combined.
4
Toss everything together until evenly coated and combined. Don’t overmix once the tomatoes go in or they’ll start breaking down and make the salad too wet.
5
Serve with tortilla chips or corn chips for scooping.
Tortilla chips (or any corn chips)corn (rinsed and drained (1 can))15 ounces
Nutrition Facts
calories
388 kcal
fat Content
15 g
serving Size
1 serving
fiber Content
14 g
sugar Content
8 g
sodium Content
683 mg
protein Content
15 g
carbohydrate Content
54 g
saturated Fat Content
2 g
unsaturated Fat Content
12 g
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