Lucky Black Eyed Pea Salad with Zesty Lemon Dressing
Welcome to my cozy kitchen, where love and flavor blend seamlessly to bring you delightful recipes that warm the heart! One of my fondest memories growing up was gathering around the table with my family during the sunny afternoons of the new year, sharing stories, laughter, and of course, a hearty meal. There’s something so refreshing and uplifting about a vibrant salad that marks a fresh start, and today, I’m excited to share with you my Lucky Black Eyed Pea Salad with Zesty Lemon Dressing.
This colorful dish perfectly balances the tender, earthy black-eyed peas with crisp vegetables and a zesty dressing that makes your taste buds dance. It’s not only an easy weeknight winner, but it’s also perfect for family gatherings or potlucks! This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick and easy: Whip this salad up in just 15 minutes, making it perfect for busy weeknights or last-minute gatherings.
- Fresh and vibrant: Each bite bursts with crisp vegetables and zesty dressing, revitalizing your palate.
- Packed with protein: Black-eyed peas provide a nutritious boost, making this salad a filling and satisfying dish.
- Perfect for meal prep: Enjoy it fresh or make it ahead of time—it gets better as it marinates!
- Versatile: This salad can be a star on its own or a delightful side dish to accompany any meal.
Gather These Simple Ingredients
To create this Lucky Black Eyed Pea Salad with Zesty Lemon Dressing, you’ll need these simple, wholesome ingredients:
- 1 can black-eyed peas (rinsed – 15 oz / 400 g can or 1½ cups / 230 g cooked beans)
- 1 medium bell pepper (finely chopped)
- ½ red onion (finely diced)
- 2 medium vine tomatoes (chopped and seeded, if you like)
- 1 small cucumber (diced)
- ½ cup corn (canned, drained, or frozen)
- ¼ cup fresh parsley (finely chopped)
- 4 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice (or any vinegar)
- 1 tablespoon mustard (yellow or Dijon)
- 1 tablespoon honey (or maple syrup)
- 1 teaspoon dried oregano
- 1 teaspoon salt (or more to taste + black pepper)
Let’s Make It Together
Make the Dressing: In a large bowl, add 4 tablespoons of extra virgin olive oil, 2 tablespoons of lemon juice, 1 tablespoon of mustard, 1 tablespoon of honey, 1 teaspoon of dried oregano, 1 teaspoon of salt, and black pepper to taste. Whisk everything together until smooth and well combined.
Add the Black-Eyed Peas: Drain and rinse 1 can of black-eyed peas well, then add them to the bowl with the dressing. Gently stir, so the peas are completely coated in that lovely dressing. Let them sit for a few minutes while you prepare the veggies—this helps the peas soak up all that flavor and removes any canned taste.
Add the Vegetables: Chop your medium bell pepper, ½ red onion, the 2 vine tomatoes, 1 small cucumber, and finely chop ¼ cup of fresh parsley. If using frozen corn, make sure it’s thawed, or drain canned corn. Add all these vibrant veggies to the bowl with the peas, and mix everything together until well combined.
Taste and Serve: Take a moment to taste your creation! You can add a bit more salt, pepper, or lemon juice if needed. Serve right away, or cover and chill it for later. Enjoy it on its own or paired with warm cornbread or pita for a delightful meal. If you’re feeling indulgent, sprinkle some crumbled feta on top for an extra pop of flavor!
Delicious Variations to Try
- Spicy Kick: Add a diced jalapeño or a sprinkle of red pepper flakes for a zesty heat that ignites your taste buds.
- Tropical Twist: Incorporate diced mango or pineapple for a sweet and fruity flavor that brings summer to your plate.
- Protein Boost: Toss in some shredded rotisserie chicken or canned tuna to make this salad even heartier and more filling.
- Herb Infusion: Experiment with different fresh herbs like cilantro or basil for a new flavor profile that feels vibrant and fresh.
Chef Emma’s Helpful Tips
- Make-Ahead: This salad is perfect for meal prep! Make it a day in advance and let the flavors meld together in the fridge. It tastes even better the next day!
- Ingredient Swaps: Don’t have black-eyed peas? You can use chickpeas or cannellini beans for a delicious alternative.
- Chopping Tips: To make chopping easier, slice the bell pepper and cucumber into strips before dicing—the pieces will be more uniform and manageable!
- Storage: Store any leftover salad in an airtight container in the fridge for up to 3 days. Just give it a good stir before enjoying!
What’s Inside – Nutrition Breakdown
- Serving Size: About 1 cup
- Calories: 220
- Carbohydrates: 34g
- Sugar: 5g
- Fat: 9g
- Protein: 8g
- Sodium: 450mg
Frequently Asked Questions
Can I make this ahead?
Absolutely! This salad tastes better when served after it’s been allowed to marinate for a few hours in the fridge.
Can I use different ingredients?
Yes! Feel free to customize with your favorite veggies or beans.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days.
How long does it last?
The salad can last about 3 days in the fridge, though it’s best enjoyed fresh!
Wrapping It Up
There you have it—Chef Emma’s Lucky Black Eyed Pea Salad with Zesty Lemon Dressing! This heartwarming dish is not just a recipe; it’s a celebration of flavor, freshness, and fabulous gatherings. It’s perfect for sharing with loved ones or enjoying as a cozy solo meal. Save this Lucky Black Eyed Pea Salad with Zesty Lemon Dressing to your Pinterest board so it’s ready when you need a cheerful and delicious treat! Happy cooking!
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Lucky Black Eyed Pea Salad with Zesty Lemon Dressing
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant salad that combines tender black-eyed peas with crisp vegetables and a zesty dressing, perfect for any gathering.
Ingredients
- 1 can black-eyed peas (rinsed – 15 oz / 400 g can or 1½ cups / 230 g cooked beans)
- 1 medium bell pepper (finely chopped)
- ½ red onion (finely diced)
- 2 medium vine tomatoes (chopped and seeded, if you like)
- 1 small cucumber (diced)
- ½ cup corn (canned, drained, or frozen)
- ¼ cup fresh parsley (finely chopped)
- 4 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice (or any vinegar)
- 1 tablespoon mustard (yellow or Dijon)
- 1 tablespoon honey (or maple syrup)
- 1 teaspoon dried oregano
- 1 teaspoon salt (or more to taste + black pepper)
Instructions
- In a large bowl, add olive oil, lemon juice, mustard, honey, oregano, salt, and black pepper. Whisk together until smooth.
- Drain and rinse the black-eyed peas, then add them to the bowl. Gently stir to coat the peas in the dressing and let sit for a few minutes.
- Chop the bell pepper, onion, tomatoes, cucumber, and parsley. Add them to the bowl with the peas and mix well.
- Taste and adjust seasoning if needed. Serve immediately or cover and chill for later.
Notes
This salad gets better as it marinates. Perfect for meal prep or last-minute gatherings!
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 5g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg
Keywords: salad, black eyed peas, fresh, healthy, vegetarian, quick meal