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Black Eyed Pea Salad

20 minutes

6–8 as a side salad (or 3–4 as a main dish)

Recipe you are creating:

Black Eyed Pea Salad

Black Eyed Pea Salad is a fresh, easy recipe packed with vegetables, sweet corn, and a creamy avocado lime dressing. In this video, you'll learn how to cook frozen black eyed peas, season them for extra flavor, and turn them into a simple salad you can serve as a side dish or a meatless meal.

You'll see how to make the avocado dressing, prep fresh corn, and assemble everything so it stays fresh for leftovers. This Black Eyed Pea Salad is great for meal prep, potlucks, barbecues, or a quick lunch.

If you enjoy fresh recipes made with garden vegetables and simple ingredients, this one belongs on your menu.

Recipe Ingredients:

  • 2 cups frozen black eyed peas

  • 1½ cups water

  • ⅛ teaspoon Diamond Crystal kosher salt

  • ⅛ teaspoon ground white pepper

  • ½ teaspoon granulated garlic

  • ¼ teaspoon onion powder

  • 1 teaspoon ground cumin

  • 2 ears fresh corn, kernels removed

  • 2 to 3 cups chopped romaine lettuce

  • 1 red bell pepper, diced

  • 1 cucumber, diced

  • 2 green onions, sliced

  • Garden tomatoes, optional

  • Cotija cheese, crumbled (omit for a vegetarian version without cheese)


Avocado Lime Dressing

  • 1 ripe avocado

  • Juice of 1 lime

  • Fresh cilantro, to taste

  • Olive oil, about 2 to 3 tablespoons

  • ¼ teaspoon garlic powder

  • Pinch of white pepper

  • Honey powder, to taste

  • Salt, to taste

Recipe Directions:

  1. Bring the water to a boil in a saucepan. Add the frozen black eyed peas. Return the water to a boil, then reduce the heat to a simmer. Cook for about 30 minutes, or until the peas are tender. Drain well.

  2. Season the warm black eyed peas with the kosher salt, white pepper, granulated garlic, onion powder, and ground cumin. Toss until evenly coated.

  3. Microwave the corn in the husk for about 5 minutes. Remove the husks and cut the kernels from the cob.

  4. Make the dressing by combining the avocado, lime juice, cilantro, olive oil, garlic powder, white pepper, honey powder, and salt in a food processor. Blend until smooth. Adjust the seasoning to your taste.

  5. Add the romaine, corn, bell pepper, cucumber, green onions, and seasoned black eyed peas to a large bowl. Add tomatoes if using. Toss to combine.

  6. For the freshest leftovers, portion out only the amount you plan to eat. Add the avocado dressing and Cotija cheese to that serving and toss until coated. Taste and adjust the seasoning before serving.

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Tags:

black eyed pea salad, black eyed pea salad recipe, black eyed peas, summer salad, healthy salad recipe, avocado lime dressing, avocado dressing, easy salad recipe, corn salad, fresh corn salad, black eyed peas recipe, vegetarian salad, healthy lunch ideas, healthy side dish, bbq side dish, picnic recipes, potluck recipes, meal prep recipes, high protein salad, bean salad recipe, homemade salad dressing, fresh summer recipes, easy healthy recipes, Epicurean Delights

Categories:

Make Your Own, Salad, Savory, Vegetable

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