Black-Eyed Pea Salad (Easy!)

If you’re in search of a fresh, vibrant salad that’s not only quick to whip up but also bursting with flavor, look no further than this Black-Eyed Pea Salad (Easy!). Perfect for picnics, barbecues, or as a light lunch, this salad combines the earthy taste of black-eyed peas with the crunch of fresh vegetables and a zesty dressing. It’s a delightful way to enjoy wholesome ingredients while keeping your meal prep simple and satisfying.

Why This Recipe Belongs in Your Rotation

This Black-Eyed Pea Salad (Easy!) is a powerhouse of nutrition and flavor. Black-eyed peas are not only delicious but also packed with protein, fiber, and essential vitamins. The colorful addition of roasted red peppers, cucumber, and tomatoes brings freshness and crunch, making this salad a feast for the eyes and the palate. Plus, it’s incredibly versatile—you can serve it as a side dish, a main course, or even as a filling for wraps. With minimal effort and maximum taste, this recipe is sure to become a staple in your kitchen.

Ingredient Checklist

To make this delightful salad, you will need the following ingredients:

• 1 (15oz) can black-eyed peas, rinsed and drained
• 1 roasted red pepper, diced
• 1/2 English cucumber, diced
• 1/4 cup red onion, finely chopped
• 4 oz. grape tomatoes, halved
• 1/4 cup fresh parsley, chopped
• 1/4 cup rice vinegar*
• 2 tsp stoneground mustard (or Dijon)
• 1 1/2 tsp pure maple syrup
• 1 clove garlic, minced
• 1/4 tsp salt

*Rice vinegar can be substituted with apple cider vinegar if desired.

Must-Have Equipment

Before you dive into making your Black-Eyed Pea Salad (Easy!), gather the following kitchen tools:

• Cutting board – for chopping your fresh ingredients.
• Chef’s knife – a sharp knife will make your prep work a breeze.
• Mixing bowl – to combine all your salad ingredients together.
• Whisk – for blending the dressing ingredients smoothly.
• Measuring cups and spoons – to ensure precise ingredient measurements.

From Start to Finish: Black-Eyed Pea Salad (Easy!)

Creating your Black-Eyed Pea Salad (Easy!) is a simple and enjoyable process. Just follow these steps:

Step 1: Prepare the Vegetables

Start by dicing the roasted red pepper and English cucumber. You want bite-sized pieces that blend well with the beans. Finely chop the red onion and halve the grape tomatoes. Set aside.

Step 2: Rinse the Black-Eyed Peas

Open the can of black-eyed peas, and give them a good rinse under cold water in a colander. This helps remove excess sodium and preserves that fresh flavor.

Step 3: Combine Ingredients

In a large mixing bowl, combine the rinsed black-eyed peas, diced roasted red pepper, cucumber, red onion, grape tomatoes, and chopped parsley. Toss gently to mix.

Step 4: Make the Dressing

In a separate small bowl, whisk together the rice vinegar, stoneground mustard, pure maple syrup, minced garlic, and salt until well combined. This dressing offers a nice balance of tangy and sweet.

Step 5: Dress the Salad

Pour the dressing over the salad mixture and toss gently to coat all the ingredients evenly. Allow the salad to sit for about 10-15 minutes to let the flavors meld together.

Step 6: Serve and Enjoy

Your Black-Eyed Pea Salad (Easy!) is now ready to serve! Enjoy it chilled or at room temperature, and feel free to garnish with additional parsley if desired.

International Equivalents

If you’re looking for similar ingredients in other regions, here are some equivalents:

• Black-eyed peas – known as “cowpeas” in some regions, particularly in Africa.
• Rice vinegar – can also be referred to as “rice wine vinegar” in Asian cuisines.
• Maple syrup – often replaced with agave syrup or honey in some cultures.
• Roasted red pepper – may be found as “pimento” or “capsicum” depending on the region.

Troubleshooting Tips

If you encounter any issues while making your Black-Eyed Pea Salad (Easy!), here are some tips to help you out:

• If the salad is too tangy, add a touch more maple syrup to balance the flavors.
• For a crunchier texture, consider adding diced bell peppers or carrots.
• If you have leftovers and find the salad too dry the next day, drizzle a little extra vinegar or olive oil to refresh it.
• Always taste as you go! Adjust the seasoning to your preference for the best results.

Store, Freeze & Reheat

To ensure the longevity of your Black-Eyed Pea Salad (Easy!):

Store any leftovers in an airtight container in the refrigerator for up to 3 days. This salad is best enjoyed fresh, but it can hold up well for a short period. Avoid freezing it, as the texture of the vegetables may suffer when thawed. If you need to rehydrate the salad, simply add a splash of rice vinegar or olive oil before serving.

FAQ

Can I use dried black-eyed peas instead of canned?

Absolutely! If you prefer dried black-eyed peas, just be sure to soak and cook them according to package instructions before adding them to the salad.

Is this salad vegan-friendly?

Yes, this Black-Eyed Pea Salad (Easy!) is completely vegan, making it a great option for plant-based eaters.

Can I add other vegetables to this salad?

Definitely! Feel free to get creative. Corn, bell peppers, or even diced avocado would be fantastic additions.

How can I make this salad spicier?

If you’re looking to spice things up, consider adding diced jalapeños or a dash of hot sauce to the dressing for an extra kick.

What to Make After This

Once you’ve enjoyed your Black-Eyed Pea Salad (Easy!), here are some delicious recipes to explore next:

• Creamy Avocado Toast
• Vegetable Stir-Fry
• Roasted Chickpea Bowl
• Mediterranean Quinoa Salad

Time to Try It

Now that you have the recipe, it’s time to get into the kitchen and make your own Black-Eyed Pea Salad (Easy!). This salad is not just a meal; it’s an experience filled with vibrant flavors and wholesome ingredients. Share it with friends and family, or enjoy it as a nourishing solo meal. Whatever you choose, this recipe is sure to impress and satisfy!