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Black Eyed Pea Salad

A bright and hearty salad made with black eyed peas, fresh vegetables, and a zingy lemon dressing. Perfect for potlucks or as a quick side dish.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Vegan
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can black eyed peas (drained, rinsed) Use canned black eyed peas for convenience.
  • 1 cup grape tomatoes (halved or quartered) Adjust size based on preference.
  • 1 medium bell pepper Any color bell pepper can be used.
  • 1/2 small red onion (chopped fine) Chopped finely to avoid overpowering the salad.
  • 1/4 cup fresh parsley (or cilantro) Choose based on personal preference.
  • 1 medium lemon (juice) More juice can be added for extra zing.
  • 2 tablespoons olive oil For dressing the salad.
  • to taste salt and pepper Season according to preference.
  • dash hot sauce Optional for an added kick.

Method
 

Preparation
  1. In a large mixing bowl, combine the black eyed peas, grape tomatoes, bell pepper, red onion, parsley, lemon juice, and olive oil.
  2. Season with salt, pepper, and a dash of hot sauce if desired.
  3. Mix well to combine all ingredients.
  4. Taste and adjust seasoning if needed.
  5. Refrigerate for about 30 minutes if time allows, or serve immediately.

Notes

Serve with cornbread, in a pita, or as a topping for grilled chicken. Leftover salad can be stored in an airtight container for up to 4 days.