With beats of “Boom Boom Pow” bumping in my head, I channeled my inner-Fergie and assembled this rockin’ black-eyed pea salad 😉 And just in time for football season! Football Sunday means we have a buffet of delicious snacks to graze on as we watch the games.
This recipe is great because you can make it ahead of time, let it chill in the fridge, then pull it out whenever you’re ready. Eat it with a spoon, or use it as a dip. (I LOVE serving it next to guacamole.) This time I used three colors of bell pepper (the rainbow effect brings me happiness!) and then used the leftover pepper for pizza later that night. Feel free to add your favorite fresh herbs or jalapeno/cayenne for a kick!
Black-Eyed Pea Salad
Nutrient-packed Black Eyed Pea Salad with fresh veggies and tangy dressing. Great made ahead for a side dish or chip dip!
Prep Time:20 minutes
Chill Time:1 hour
Total Time:1 hour 20 minutes
Servings:4
Ingredients
- 15 oz. can black-eyed peas
- 1 bell pepper
- 1/4 cup red onion
- 2 roma tomatoes (or grape/cherry tomatoes)
- Optional: fresh herbs, jalapeno, etc.
For the dressing:
- 1/4 cup rice vinegar (*see notes below)
- 1 clove garlic (minced)
- 1 Tbsp. olive oil (omit for oil-free)
- 1 tsp. agave
- 1/8 tsp. salt
Instructions
- Make the dressing: add all ingredients to a small bowl and whisk to combine.
- Rinse and drain black-eyed peas, and add to a medium mixing bowl.
- Finely dice bell pepper, red onion, and tomatoes. Add to bowl with beans.
- Pour dressing over top and stir to combine.
- Chill for at least an hour, or up to 24 hours. Salt/pepper to taste if necessary, and stir before serving. Can serve as a salad or chip dip (pairs very well next to guacamole!)
Notes
*You can use seasoned or natural rice wine vinegar. If you use seasoned vinegar, it has sugar and salt already added, so omit the agave and salt, or use sparingly.
I also really love the stronger/tangy taste of white wine vinegar and often use a combo of 1/8 cup white wine vinegar + 1/8 cup rice vinegar.
Recipe adapted from Better Homes & Gardens
Nutrition Per Serving (estimate)
Calories: 183kcal | Carbohydrates: 27g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Potassium: 446mg | Fiber: 8g | Sugar: 7g | Vitamin A: 1205IU | Vitamin C: 43.6mg | Calcium: 29mg | Iron: 2.9mg
Did you make this recipe?Tag @thegardengrazer on Instagram and hashtag it #thegardengrazer. I love seeing your recreations!
What a great recipe! Easy to make as well. I love salsa and I never really eat it with chips cause that’s just not enough for me would probably just eat this on its own too.
Thanks! Hope you enjoy it! I love the "heartier" dips as well 🙂
The salad looks very colorful. But where can i find this black eyed pea. Is it easily available in stores. But anyhow the recipe looks nice and easy to make.
Hi there! Yep – black eyed peas are not as common as other beans, but I'm able to find them canned in our local grocery store. You can also buy them dried (in bags or the bulk section) and cook your own. Hope that helps and you enjoy the recipe!