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Lucky Black Eyed Pea Salad with Lemon Dressing

A quick, healthy, and vibrant salad with black-eyed peas and a zesty lemon dressing, perfect for busy days and make-ahead meals.
Print Recipe
Prep Time 15 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Southern
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 3 cups cooked black-eyed peas (about 2 cans, drained and rinsed, or home-cooked) Canned peas are quicker; rinse well to reduce sodium.
  • 1 cup fresh or frozen corn kernels (thawed if frozen)
  • 1 red bell pepper, diced
  • 2 stalks celery, small dice
  • 1/2 red onion, finely diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup chopped fresh parsley or cilantro
  • 3 scallions, thinly sliced
  • 1 small jalapeño, seeded and minced (optional) For an optional kick.
  • 1/2 cup crumbled feta (optional) Omit for vegan.
Lemon Dressing
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup fresh lemon juice (about 2 lemons)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey or maple syrup (maple for vegan)
  • 1 small garlic clove, minced
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste (start with 1/2 tsp salt)
Garnish (optional)
  • Avocado slices
  • Extra parsley or cilantro
  • Toasted pecans or walnuts for crunch

Method
 

Preparation
  1. If using canned black-eyed peas, drain and rinse them well to remove excess sodium.
  2. If starting from dried beans, soak and cook them until tender (about 60–90 minutes total including soak and simmer).
Mixing
  1. In a large bowl combine the black-eyed peas, corn, red bell pepper, celery, red onion, cherry tomatoes, scallions, parsley or cilantro, and jalapeño (if using). Toss gently to avoid mashing the peas.
Dressing
  1. In a small jar or bowl, whisk together the lemon juice, olive oil, Dijon, honey (or maple syrup), minced garlic, cumin, and red pepper flakes. Season with salt and pepper.
Combining
  1. Pour about two-thirds of the dressing over the salad and toss to coat. Reserve the remaining dressing to serve on the side.
  2. Refrigerate for at least 30 minutes to let flavors meld.
Serving
  1. Right before serving, give the salad a gentle toss, add the remaining dressing if needed, and top with crumbled feta, avocado slices, or toasted nuts.
  2. Serve chilled or at cool room temperature.

Notes

Keep avocado and any dressing-packed toppings separate until you’re ready to eat. Flavors develop overnight, making it a great make-ahead salad.