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–+ servings
finished cowboy caviar
Jason Miller

Super Easy Black-Eyed Pea Salad Recipe

5 from 1 vote
An easy make ahead salad for black-eyed peas
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 8 people
Course: lunch, Salad, Side Dish, Snack
Cuisine: American
Calories: 237.5
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Salad
  • 12 oz. corn kernels frozen, thawed
  • 6 oz. red onion weight after small dicing, about one medium onion
  • 2½ oz. jalapeno fresh, about 2 small each, de seeded, and small diced
  • 1 lb. roma tomatoes cores removed, small diced
  • ½ bunch fresh parsley flat leaf, fine chopped
  • 24 oz. black-eyed peas one can, drained and rinsed
  • 2 tbsp. blackening spice see recipe, or use Paul Prudhomme's brand
  • 1 teaspoon salt
Dressing
  • 2 each fresh garlic cloves peeled and minced
  • 4 tbsp. apple cider vinegar
  • 3 tablespoon honey
  • 4 tablespoon sunflower oil any light and flavorless vegetable oil will work fine here

Equipment

  • 1 Cutting Board
  • 1 knife
  • 1 Large mixing bowl
  • 1 wire whip
  • 1 Kitchen Scale
  • 1 Measuring Spoon Set

Method
 

  1. Combine all salad ingredients.
  2. Whip together all dressing ingredients.
  3. Combine the dressing and salad and mix well to combine.
  4. Serve with chips to dip, or as a cold side dish.

Nutrition

Calories: 237.5kcalCarbohydrates: 35.4gProtein: 8.5gFat: 8.2gSaturated Fat: 0.9gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 6.1gSodium: 1372.3mgPotassium: 510.2mgFiber: 7.8gSugar: 14gVitamin A: 900.3IUVitamin C: 25.7mgCalcium: 39.8mgIron: 2.7mg

Notes

Making this the night before serving is suggested, not only for convenience, but also to let the flavors marry well as they are always better the second day.

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