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Colorful Black-Eyed Pea and Corn Salad with fresh vegetables

Black-Eyed Pea and Corn Salad

A quick, easy, and delicious salad that combines black-eyed peas and corn with fresh vegetables—perfect for busy days or as a vibrant side dish.
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Prep Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Salad, Side Dish
Cuisine: American, Healthy, Vegan
Calories: 180
Ingredients Method Notes

Ingredients
  

Salad Base
  • 1 can black-eyed peas, drained and rinsed
  • 1 cup fresh or frozen corn if you're using frozen, no need to thaw
  • 1 medium red bell pepper, diced
  • 1/2 cup red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 medium avocado, diced optional but recommended for added creaminess
Dressing
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar or lemon juice, if you prefer a zesty flavor
  • to taste salt and pepper

Method
 

Preparation
  1. In a large mixing bowl, combine the black-eyed peas, corn, red bell pepper, and red onion.
Dressing
  1. In a small bowl, whisk together the olive oil, apple cider vinegar, salt, and pepper. Pour this over your veggie mix and toss gently to coat everything.
Finishing Touches
  1. Fold in the fresh cilantro and diced avocado.
  2. Taste and adjust seasoning if needed.
  3. Let it sit in the fridge for at least 30 minutes before serving for best flavor.

Notes

Use fresh or frozen corn as per availability. This salad can be customized based on your preferences. Consider adding feta cheese or hot sauce for added flavor.