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Black Eyed Pea Salad

A refreshing and protein-rich salad featuring black-eyed peas, corn, and fresh vegetables, drizzled with a tangy vinaigrette. Perfect as a light meal or a hearty side dish.
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Prep Time 15 minutes
Total Time 2 hours
Servings: 4 servings
Course: Appetizer, Salad, Side Dish
Cuisine: American, Healthy
Calories: 250
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 cups black-eyed peas Rinsed if using canned.
  • 1 cup corn Fresh or frozen.
  • 1 cup chopped vegetables (bell peppers, onions, tomatoes) Use a mix for flavor and color.
Vinaigrette
  • 3 tablespoons olive oil
  • 2 tablespoons vinegar White wine or apple cider vinegar recommended.
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt Adjust to taste.
  • 1/4 teaspoon pepper Freshly cracked preferred.

Method
 

Preparation
  1. Combine black-eyed peas, corn, and chopped vegetables in a large mixing bowl.
  2. In a separate bowl, whisk together all vinaigrette ingredients until well mixed.
  3. Pour the vinaigrette over the salad mixture and stir to coat evenly.
  4. Cover the bowl and refrigerate for at least two hours to enhance flavor.
  5. Serve chilled or at room temperature, paired with a protein of your choice or enjoy on its own.

Notes

This salad can be prepared ahead of time and stored in the fridge for up to three days. Best enjoyed cold after chilling.