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Zesty Black Eyed Pea Salad

A vibrant, refreshing black eyed pea salad tossed in a bright, tangy lime vinaigrette. This no-cook salad is perfect as a healthy side dish, appetizer, or light lunch.
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Prep Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Appetizer, Salad, Side Dish
Cuisine: Southern American, Tex-Mex
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 3 15-ounce cans Black Eyed Peas drained and thoroughly rinsed
  • 1 1/2 cups Corn frozen or canned, thawed or drained
  • 1 large Red Bell Pepper finely diced
  • 1 medium Cucumber seeded and diced
  • 1/2 cup Red Onion very finely diced
  • 2 stalks Celery diced
  • 1/2 cup fresh Cilantro chopped (or parsley, if preferred)
For the Zesty Lime Vinaigrette
  • 1/2 cup Extra Virgin Olive Oil
  • 1/3 cup fresh Lime Juice about 3-4 limes
  • 2 tablespoons Red Wine Vinegar or apple cider vinegar
  • 2 cloves Garlic minced
  • 1 teaspoon ground Cumin
  • 1 teaspoon Salt or to taste
  • 1/2 teaspoon Black Pepper freshly ground
  • 1/4 teaspoon Cayenne Pepper optional, for a little heat

Equipment

  • Large Mixing Bowl
  • Whisk
  • Measuring Cups and Spoons

Method
 

Step 1: Prepare and Combine the Salad Base
  1. Thoroughly drain and rinse the three cans of black eyed peas under cool running water until the water runs clear. Transfer the rinsed peas to a large mixing bowl.
  2. If using frozen corn, ensure it is completely thawed. If using canned corn, drain it well. Add the corn to the mixing bowl.
  3. Add the diced red bell pepper, diced cucumber, finely diced red onion, diced celery, and chopped cilantro to the bowl with the black eyed peas and corn.
  4. Gently toss the ingredients together using a large spatula or spoon to ensure the mixture is evenly distributed, being careful not to mash the peas. Set the bowl aside.
Step 2: Prepare the Vinaigrette Dressing
  1. In a separate small bowl or liquid measuring cup, pour in the olive oil, fresh lime juice, and red wine vinegar.
  2. Add the minced garlic, ground cumin, salt, black pepper, and cayenne pepper (if using) to the liquid mixture.
  3. Using a fork or a small whisk, vigorously whisk the dressing ingredients together for about 30 to 60 seconds until the dressing is well combined and slightly emulsified. Taste the dressing and adjust the salt or lime juice as needed.
Step 3: Dress and Chill the Salad
  1. Pour the prepared Zesty Lime Vinaigrette over the black eyed pea and vegetable mixture in the large bowl.
  2. Gently fold all the ingredients together until every piece of the salad is lightly coated with the dressing.
  3. Cover the bowl tightly with plastic wrap and transfer it to the refrigerator. Allow the salad to chill for a minimum of 1 hour, though 2 to 4 hours is highly recommended for optimal flavor development.
Step 4: Final Serve
  1. Before serving, remove the Black Eyed Pea Salad from the refrigerator and give it one final gentle toss.
  2. Taste the salad one last time and add a pinch more salt, pepper, or a splash of lime juice if desired.
  3. Serve chilled as a side dish, an appetizer with tortilla chips, or as a vibrant light lunch.

Notes

This salad tastes even better the next day once the flavors have fully married. If you are preparing this for a picnic, keep the dressing separate and toss it just 2 hours before serving, or ensure the finished salad is kept well chilled. For variation, substitute the black eyed peas with black beans or chickpeas.