Corn and Black Eyed Pea Salad
Bright, refreshing, and packed with flavor, this Corn and Black-Eyed Pea Salad is a vibrant medley of colorful vegetables and zesty dressing, perfect for any occasion. Featuring tender black-eyed peas, sweet corn, crisp bell peppers, juicy cherry tomatoes, and a dash of fresh cilantro, this salad is elevated with a tangy lime and cumin dressing lightly sweetened with honey. It's a quick and easy, no-cook recipe that comes together in just 15 minutes, making it an ideal choice for a healthy side dish or a light, satisfying main course. Whether served chilled or at room temperature, this salad bursts with freshness and is naturally gluten-free and vegetarian, with an option to add a spicy kick from diced jalapeño. Perfect for potlucks, picnics, or weeknight dinners, this dish celebrates vibrant flavors and wholesome ingredients you'll love!
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Recipe Information
Ingredients
- 15 ounces (1 can, drained and rinsed) black-eyed peas
- 1.5 cups (fresh, frozen, or canned) corn
- 1 medium (diced) red bell pepper
- 1 medium (diced) green bell pepper
- 0.5 cup (finely chopped) red onion
- 1 cup (halved) cherry tomatoes
- 0.25 cup (chopped) fresh cilantro
- 1 small (finely diced, optional) jalapeño
- 3 tablespoons olive oil
- 3 tablespoons (freshly squeezed) lime juice
- 1 teaspoon honey
- 0.5 teaspoon ground cumin
- 0.5 teaspoon (or to taste) salt
- 0.25 teaspoon (or to taste) black pepper
Instructions
If using fresh corn, cook the corn by boiling it for 5 minutes, then allow it to cool and cut the kernels off the cob. If using frozen corn, thaw it. If using canned corn, drain and rinse it.
In a large mixing bowl, combine the black-eyed peas, corn, diced red bell pepper, diced green bell pepper, finely chopped red onion, halved cherry tomatoes, chopped cilantro, and finely diced jalapeño (if using).
In a small bowl, whisk together olive oil, lime juice, honey, ground cumin, salt, and black pepper to create the dressing.
Pour the dressing over the salad ingredients in the large bowl.
Toss everything until well combined and evenly coated with the dressing.
Taste the salad and adjust seasonings if necessary, adding more salt, pepper, or lime juice to suit your preference.
Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together.
Serve the salad chilled or at room temperature as a side dish or a light main course.
Nutrition Facts
Calories |
8095 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.9 g | 102% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1390 mg | 60% | |
| Total Carbohydrate | 1401.1 g | 509% | |
| Dietary Fiber | 425.3 g | 1519% | |
| Total Sugars | 248.6 g | ||
| Protein | 502.3 g | 1005% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1801 mg | 139% | |
| Iron | 163.7 mg | 909% | |
| Potassium | 27378 mg | 583% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
