Black Eyed Pea Salad
This Black Eyed Pea Salad is a vibrant, tangy dish packed with fresh vegetables and protein-rich peas. Ideal for warm days, it's a perfect make-ahead side for potlucks, picnics, or light lunches.
Equipment
- Mixing Bowl
Ingredients
Salad Ingredients
- 2 cups black eyed peas cooked or canned, drained and rinsed
- 1 cucumber chopped
- 1 cup cherry tomatoes halved
- 1/4 red onion finely chopped
- 1/2 cup green beans blanched and chopped
- 1/2 cup feta cheese crumbled
Dressing
- 3 tbsp olive oil
- 2 tbsp vinegar white wine or apple cider
- salt and pepper to taste
- 2 tbsp fresh herbs chopped cilantro or parsley
Instructions
- Drain and rinse the black eyed peas. Place them in a large mixing bowl.
- Chop the cucumber, tomatoes, onion, and green beans. Add to the bowl with the peas.
- Drizzle olive oil and vinegar over the salad. Season with salt and pepper.
- Toss gently to combine and coat all ingredients evenly.
- Sprinkle with crumbled feta cheese and fresh herbs just before serving.
- Chill for at least 30 minutes before serving to enhance flavors.
Notes
- Use fresh or canned peas, and avoid overcooking to retain their shape.
- Chill before serving for the best flavor.
- Customize with avocado or extra herbs if desired.