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Black-Eyed Pea Salad

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A refreshing and protein-packed black-eyed pea salad featuring crisp vegetables and a zesty dressing, perfect for a healthy side or light meal.

Ingredients

Scale
  • 2 cups cooked black-eyed peas (drained and rinsed if canned)
  • 1 cup cherry tomatoes, halved
  • 1/2 cup diced cucumber
  • 1/4 cup finely chopped red onion
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh cilantro
  • 1 small jalapeño, seeded and minced (optional)
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey or maple syrup
  • 1/2 teaspoon ground cumin
  • Salt and freshly ground black pepper, to taste

Instructions

  1. In a large bowl, combine the black-eyed peas, cherry tomatoes, cucumber, red onion, parsley, cilantro, and jalapeño if using.
  2. In a small bowl, whisk together olive oil, lemon juice, apple cider vinegar, honey, cumin, salt, and pepper until well combined.
  3. Pour the dressing over the salad and toss gently to coat all ingredients evenly.
  4. Refrigerate the salad for at least 30 minutes to allow flavors to meld.
  5. Give the salad a final toss before serving and adjust seasoning if necessary.

Notes

For added crunch, sprinkle toasted walnuts or sunflower seeds on top before serving. This salad also pairs well with grilled chicken or fish.

Find it online: https://momsgate.com/black-eyed-pea-salad-refreshing-summer/