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Black-Eyed Pea Salad (Easy!)

This Black-Eyed Pea Salad is a flavor-packed, fresh delight! Perfect for any occasion, it's quick to make and bursting with vibrant ingredients.
Prep Time15 minutes
Total Time15 minutes
Servings: 4 servings

Ingredients

For the Salad:

  • 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

For the Dressing:

  • 1/4 cup rice vinegar *can substitute with apple cider vinegar
  • 2 tsp stoneground mustard (or Dijon)
  • 1 1/2 tsp pure maple syrup
  • 1 clove garlic minced
  • 1/4 tsp salt

Instructions

Preparation Steps:

  • Start by dicing the roasted red pepper and English cucumber. Finely chop the red onion and halve the grape tomatoes. Set aside.
  • Open the can of black-eyed peas, and give them a good rinse under cold water in a colander.
  • 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.
  • In a separate small bowl, whisk together the rice vinegar, stoneground mustard, pure maple syrup, minced garlic, and salt until well combined.
  • 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.
  • Your Black-Eyed Pea Salad is now ready to serve! Enjoy it chilled or at room temperature, garnished with additional parsley if desired.

Equipment

  • Cutting Board
  • Chef's knife
  • Mixing Bowl
  • Whisk
  • Measuring cups and spoons

Notes

  • For a crunchier texture, consider adding diced bell peppers or carrots.
  • If the salad is too tangy, add a touch more maple syrup to balance the flavors.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.