This Black Eyed Pea and Spinach Salad is fresh, zesty, and full of Southern comfort. Packed with protein and greens, it’s a flavorful twist on a classic Black Eyed Peas Recipe that’s perfect for summer lunches or New Years Black Eyed Peas celebrations.
Why You Will Love This Recipe
- It’s light yet filling, with creamy peas and crisp spinach.
- Perfect for meal prep or as a side for grilled meats.
- Made with wholesome ingredients and simple steps.
Ingredients
- Black eyed peas : add a creamy and nutty base
- Fresh spinach : gives a bright and earthy touch
- Cherry tomatoes : add juicy sweetness
- Red onion : gives a mild sharp flavor
- Olive oil : brings smooth richness
- Lemon juice : adds zesty freshness
- Garlic : infuses bold aroma
- Salt and pepper : enhance every flavor
- Crumbled feta : adds tangy balance
Step by Step Instructions
- Rinse and drain your black eyed peas. If using dried peas, see our guide on How To Cook Black Eyed Peas for tender results.
- In a large bowl, combine cooked peas, chopped spinach, tomatoes, and onion.
- In a small jar, whisk olive oil, lemon juice, garlic, salt, and pepper.
- Pour dressing over the salad and toss gently to coat every leaf.
- Sprinkle with feta just before serving for a creamy finish.
Mistakes To Avoid
When preparing this Black Eyed Pea and Spinach Salad, a few simple tips make all the difference.
- Do not overcook your black eyed peas. They should be soft but not mushy.
- Avoid overdressing. Start with half the dressing and add more if needed.
Serving Suggestions
This refreshing salad pairs beautifully with grilled chicken, fish, or even crispy black eyed pea fritters for extra crunch. You can also serve it with a bowl of Spanish rice and beans for a hearty vegetarian meal. Keep leftovers in a sealed container and chill for up to two days to enjoy as a light lunch or side.
Black Eyed Pea and Spinach Salad
Ingredients
Salad Base
- 2 cups black eyed peas cooked and drained
- 3 cups fresh spinach chopped
- 1 cup cherry tomatoes halved
- 1/4 red onion thinly sliced
Dressing
- 3 tbsp olive oil
- 2 tbsp lemon juice freshly squeezed
- 1 clove garlic minced
- salt and pepper to taste
- 1/4 cup feta cheese crumbled
Instructions
- Rinse and drain your black eyed peas. If using dried peas, cook them in advance until tender but not mushy.
- In a large bowl, combine black eyed peas, spinach, cherry tomatoes, and red onion.
- In a small jar, whisk together olive oil, lemon juice, garlic, salt, and pepper to create the dressing.
- Pour the dressing over the salad and toss gently to combine and coat everything evenly.
- Top with crumbled feta just before serving.
Notes
FAQs
Can I make this salad ahead of time?
Yes, you can make this Black Eyed Pea and Spinach Salad ahead of time. Prepare all ingredients but keep the dressing separate until ready to serve. This keeps the spinach fresh and crisp. Store in the fridge for up to 24 hours before mixing everything together for the best texture and flavor.
Can I use canned black eyed peas?
Absolutely. Canned peas work perfectly in this recipe. Just rinse them well under cold water to remove excess sodium. If you prefer homemade, follow the easy How To Cook Black Eyed Peas guide for tender, flavorful beans every time.
Why are black eyed peas eaten on New Year’s Day?
Eating New Years Black Eyed Peas is a Southern tradition believed to bring good luck and prosperity. Combining them in a fresh salad like this gives a healthy, modern twist while honoring the classic Black Eyed Peas Recipe loved by many families for generations.
Conclusion
This Black Eyed Pea and Spinach Salad is bright, hearty, and ready in minutes. Whether you make it for a weekday meal or a festive New Years Black Eyed Peas celebration, it delivers flavor and comfort in every bite. Save this recipe and pin it now so you can bring a touch of Southern charm to your table any time of year.
