Refreshing Black-Eyed Pea Salad
Bright, zesty, and packed with wholesome ingredients, this Refreshing Black-Eyed Pea Salad is the perfect go-to for a light yet satisfying side dish or a quick, healthy lunch. Featuring protein-rich black-eyed peas, crunchy bell peppers, juicy cherry tomatoes, and crisp cucumber, this salad is tossed in a tangy citrus dressing made from olive oil, lemon juice, and a hint of apple cider vinegar, with a touch of honey for balance. Ground cumin adds a warm, earthy note, while fresh parsley elevates the flavors with its vibrant herbaceousness. Optional crumbles of feta cheese lend a creamy, tangy bite for cheese lovers. Ready in just 20 minutes, this no-cook recipe is ideal for meal prep or a refreshing, nutrient-packed dish to serve chilled or at room temperature. Perfect for summer potlucks, weekday meals, or any occasion calling for a healthy, flavorful salad!
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Recipe Information
Ingredients
- 15 oz can canned black-eyed peas
- 1 medium red bell pepper
- 1 medium green bell pepper
- 0.5 medium red onion
- 1 cup cherry tomatoes
- 1 medium cucumber
- 0.25 cup fresh parsley
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- 0.5 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup feta cheese (optional)
Instructions
Rinse and drain the canned black-eyed peas thoroughly in a colander. Set aside to allow them to completely dry.
Dice the red and green bell peppers into small, bite-sized pieces, and place them in a large mixing bowl.
Finely chop the red onion and add it to the bowl with the bell peppers.
halve the cherry tomatoes and add them to the bowl.
Peel and dice the cucumber and add the pieces to the mixing bowl.
Finely chop the fresh parsley and sprinkle it over the vegetables.
Add the drained black-eyed peas to the bowl with the vegetables and gently mix everything together.
In a separate smaller bowl, whisk together the olive oil, lemon juice, apple cider vinegar, and honey to form the dressing.
Add ground cumin, salt, and black pepper to the dressing and whisk until well combined.
Pour the dressing over the salad and gently toss to ensure all the ingredients are evenly coated.
If desired, sprinkle the salad with feta cheese to add a creamy, tangy flavor.
Cover the salad and let it rest in the refrigerator for at least 30 minutes to allow the flavors to meld together, although serving immediately is also an option.
Serve chilled or at room temperature for a fresh, vibrant bite.
Nutrition Facts
Calories |
1028 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.9 g | 90% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 2868 mg | 125% | |
| Total Carbohydrate | 71.8 g | 26% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 30.3 g | ||
| Protein | 32.0 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 766 mg | 59% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1931 mg | 41% | |
*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.
