Black-Eyed Pea Salad (Oil-Free!)
An easy black-eyed pea salad made with crisp veggies, fresh herbs, and a tangy dressing. Great made ahead for a side dish, light lunch, or even a chip dip!
AuthorKaitlin - The Garden Grazer
Prep Time:20 minutes mins
Total Time:20 minutes mins
CourseAppetizer, Side Dish
CuisineGluten-Free, Oil-Free, Vegan
Servings4
- 15 oz. can black-eyed peas
- 1 roasted red pepper
- 1/2 English cucumber (about 1 cup diced)
- 1/4 cup red onion
- 4 oz. grape/cherry tomatoes (or 2 roma tomatoes)
- 1/4 cup fresh parsley
For the dressing:
- 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
Make the dressing: Add all dressing ingredients to a small bowl and whisk to combine.
Rinse and drain black-eyed peas. Add to a medium mixing bowl.
Finely dice red pepper, cucumber, red onion, and tomatoes. Roughly chop parsley. Add to bowl.
Pour dressing over top and toss well to combine.
Enjoy immediately, or chill in the refrigerator for at least an hour to let flavors further combine. Re-stir before serving as some dressing will settle at bottom.
*Vinegar: I use Marukan organic rice vinegar (unseasoned). Seasoned vinegar typically has sugar and salt added, so omit the maple syrup and salt or use sparingly.
Other veggies: Add jalapeño, cooked sweet corn, celery, avocado, chives, green onion, etc.
Yield: Recipe makes about 3.5 cups salad.
Originally published September 2014. Updated April 2023.
Calories: 153 kcal | Carbohydrates: 28 g | Protein: 9 g | Fat: 1 g | Saturated Fat: 0.2 g | Polyunsaturated Fat: 0.3 g | Monounsaturated Fat: 0.1 g | Potassium: 473 mg | Fiber: 8 g | Sugar: 7 g | Vitamin A: 560 IU | Vitamin C: 18 mg | Calcium: 52 mg | Iron: 3 mg