If you’re craving a vibrant, refreshing dish that’s bursting with flavor and texture, this Black Eyed Pea Salad Recipe is an absolute must-try. It brings together the tender earthiness of black eyed peas with the crisp crunch of red and green bell peppers, bright scallions, and a tangy vinaigrette that dances on your taste buds. Whether you’re looking for a healthy lunch, a colorful side for your barbecue, or a hearty addition to your picnic spread, this salad checks all the boxes with effortless ease.
Ingredients You’ll Need
The beauty of this Black Eyed Pea Salad Recipe lies in its simplicity. Every ingredient plays a key role in building layers of flavor and delivering delightful textures, while the combination of olive oil and vinegars ensures a perfectly balanced dressing that ties it all together.
- Red bell pepper: Finely chopped for a sweet, crisp pop of color and crunch.
- Green bell pepper: Adds a fresh, slightly bitter contrast that complements the sweetness of the red pepper.
- Scallions: Thinly sliced for a subtle, oniony bite that brightens the whole salad.
- Garlic powder: Just a touch to provide a savory depth without overwhelming the fresh ingredients.
- Olive oil: Half a cup of this rich, fruity oil creates a luscious base for the dressing.
- Champagne vinegar: A quarter cup that contributes a delicate acidity with a hint of fruitiness.
- Apple cider vinegar: Also a quarter cup, adding a tangy sharpness to balance the oil.
- Dried parsley: One teaspoon to lend a subtle herbal note and a dash of green color.
- Kosher salt: One tablespoon to enhance every flavor component perfectly.
- Freshly ground black pepper: One and a half teaspoons for a gentle heat and aromatic lift.
- Black eyed peas: Three 15-ounce cans, drained and rinsed, these are the hearty base of the salad.
How to Make Black Eyed Pea Salad Recipe
Step 1: Whisk the Dressing
Start by combining the finely chopped red and green bell peppers, sliced scallions, and garlic powder in a medium-sized bowl. Pour in the olive oil, Champagne vinegar, and apple cider vinegar, then sprinkle in the dried parsley, kosher salt, and freshly ground black pepper. Whisk everything together until the dressing is smooth and well blended, ensuring that every ingredient contributes its own burst of flavor.
Step 2: Toss with Black Eyed Peas
Add the drained and rinsed black eyed peas to the bowl with the dressing and vegetables. Gently toss everything together so that the peas are evenly coated in the zesty vinaigrette and mingle beautifully with the crunchy peppers and scallions. This step is where the salad really comes alive, mixing creamy beans with crisp veggies and the tangy dressing.
Step 3: Chill and Marinate
For best results, cover the bowl and refrigerate the salad for at least an hour before serving. Chilling lets all the flavors marry nicely, deepening the taste and giving the peppers and scallions a chance to soften just a bit without losing their fresh bite. This step transforms it into the perfect make-ahead salad that only tastes better over time.
How to Serve Black Eyed Pea Salad Recipe
Garnishes
To add a bit of extra flair and texture when serving, consider sprinkling some fresh herbs like chopped cilantro or parsley on top. A few thin slices of radish or halved cherry tomatoes can also brighten the salad visually and add a fresh, juicy pop with each bite. If you’re feeling adventurous, a light dusting of smoked paprika or a drizzle of chili oil can bring subtle smoky or spicy notes.
Side Dishes
This Black Eyed Pea Salad Recipe shines as a standout side that pairs wonderfully with grilled meats, roasted vegetables, or fresh bread. It’s especially fantastic alongside barbecue chicken, seared fish, or even hearty sandwiches. The salad’s refreshing acidity and creamy beans balance richer dishes beautifully, making your meal feel well-rounded and vibrant.
Creative Ways to Present
For a fun twist, serve the salad in hollowed-out mini bell peppers or atop crunchy tostada shells for a delightful appetizer presentation. You might also scoop it onto whole grain crostini or stuff it into pita pockets for a portable, colorful lunch option. The playful textures and colors of this salad make it perfect for entertaining or adding a splash of fun to your everyday table.
Make Ahead and Storage
Storing Leftovers
Simply transfer any leftover Black Eyed Pea Salad Recipe into an airtight container and keep it refrigerated. It will stay fresh and flavorful for up to three days, making it a fantastic option for quick lunches or snacks during the week.
Freezing
This salad is best enjoyed fresh due to the texture of the vegetables and beans. Freezing is not recommended as the peppers and scallions tend to lose their crunch and the dressing may separate upon thawing, altering the overall taste and quality.
Reheating
Because this salad is served cold and features fresh ingredients, reheating isn’t necessary or advised. Just give it a gentle stir and enjoy straight from the fridge for the best texture and bright flavors.
FAQs
Can I use fresh cooked black eyed peas instead of canned?
Absolutely! If you have fresh or dried black eyed peas, cooking them yourself adds a lovely homemade touch. Just be sure they are fully cooked and cooled before mixing with the other ingredients to maintain the salad’s texture.
What can I substitute for Champagne vinegar?
If you don’t have Champagne vinegar on hand, white wine vinegar or rice vinegar are great alternatives. They offer a similar mild acidity that won’t overpower the delicate flavors in the salad.
Is this salad vegan and gluten-free?
This Black Eyed Pea Salad Recipe is naturally vegan and gluten-free, making it a wonderful option for those with dietary preferences or restrictions.
How long should I chill the salad for the best flavor?
Chilling for at least one hour allows the flavors to meld perfectly, but if you can prepare it the night before, even better. The salad keeps developing a harmonious taste and texture the longer it marinates in the fridge.
Can I add other vegetables or ingredients?
Definitely! This salad is versatile so feel free to mix in corn, diced tomatoes, fresh cilantro, or a splash of hot sauce depending on your mood and what’s in season.
Final Thoughts
There’s something truly satisfying about this Black Eyed Pea Salad Recipe that feels both wholesome and exciting. It’s an easy dish to make yet impresses with its fresh flavors and lovely balance of textures. Next time you want a crowd-pleaser that’s bright, healthy, and downright delicious, give this salad a try—you might just find it becoming one of your favorite go-to recipes.
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Black Eyed Pea Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 8 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
This vibrant Black Eyed Pea Salad combines crisp bell peppers, fresh scallions, and a tangy vinaigrette of olive oil, Champagne vinegar, and apple cider vinegar. Seasoned with garlic powder, dried parsley, kosher salt, and freshly ground black pepper, it’s a refreshing, protein-packed dish perfect for gatherings or as a light meal. Quick to prepare and served chilled, this salad offers a delightful blend of flavors and textures.
Ingredients
Vegetables
- 1 red bell pepper, finely chopped
- 1 green bell pepper, finely chopped
- 2 scallions, thinly sliced
Seasonings & Herbs
- ¼ tsp garlic powder
- 1 tsp dried parsley
- 1 Tbsp kosher salt
- 1½ tsp freshly ground black pepper
Dressings
- ½ cup olive oil
- ¼ cup Champagne vinegar
- ¼ cup apple cider vinegar
Beans
- 3 (15-oz) cans black eyed peas, drained and rinsed
Instructions
- Prepare the vinaigrette: In a medium bowl, whisk together the finely chopped red and green bell peppers, thinly sliced scallions, garlic powder, olive oil, Champagne vinegar, apple cider vinegar, dried parsley, kosher salt, and freshly ground black pepper until well combined and emulsified.
- Combine with black eyed peas: Add the drained and rinsed black eyed peas to the bowl with the vinaigrette and gently toss everything together to evenly coat the peas with the dressing and distribute the vegetables throughout the salad.
- Chill the salad: Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld and to serve it refreshingly cold.
Notes
- Use fresh bell peppers for best crunch and flavor.
- Rinsing and draining canned black eyed peas reduces sodium and improves texture.
- Adjust salt and pepper to taste depending on dietary needs.
- This salad can be stored covered in the refrigerator for up to 3 days.
- For a little extra zing, add a splash of hot sauce or a pinch of cayenne pepper.
