Black-Eyed Pea Salad: Sunshine in Every Bite (Vegan & Easy!)
This vegan black-eyed pea salad bursts with summer flavors! A zesty orange vinaigrette brings out the freshness of the protein-packed peas and a variety of colorful vegetables.
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This black-eyed peas salad recipe has been a staple in our kitchen for years. It is loved for its simplicity and crowd-pleasing flavors. The salad is a medley of black-eyed peas, sweet corn, crunchy vegetables, and vibrant pomegranate arils, all dressed in a zesty orange juice dressing.
This vegan salad is a delightful explosion of summer flavors, perfect for potlucks and barbecues. It is easy to prepare and comes together in minutes, making it a great option for busy weeknights or potlucks. Serve it alongside grilled vegetables, burgers, or your favorite protein for a complete and satisfying meal.
Ingredients
Black-Eyed Peas: Canned black-eyed peas are a convenient option for this recipe. If you prefer to cook dried black-eyed peas from scratch, be sure to soak them well beforehand to save cooking time.
Vegetables: This vibrant salad has a combination of thawed frozen corn, finely chopped red bell pepper, shallots, and cucumber. The corn and bell peppers add a pop of sweetness, the shallots provide a mild onion flavor, and the cucumber brings a cool and refreshing element.
Pomegranate Seeds/Arils: Pomegranate arils add a beautiful pop of color, jewel-like texture, and a hint of tart to the salad.
Orange-Smoked Paprika Vinaigrette: Freshly squeezed orange juice, extra virgin olive oil, white wine vinegar, a touch of sugar (or substitute with honey/agave nectar), and sweet smoked paprika make a light and zesty dressing that complements the salad beautifully.
See the recipe card for the complete list of ingredients and quantities.
Step-by-step Instructions
Step 1: In a small bowl, whisk together the orange juice, olive oil, vinegar, sugar, and smoked paprika. Season with salt and pepper to taste. Taste and adjust the seasoning as needed.
Step 2: In a large bowl, combine the black-eyed peas, corn, bell pepper, red onion, most of the chopped cilantro (reserve some for garnish), pomegranate seeds, and chopped cucumber.
Step 3: Pour the dressing over the salad mixture and toss to coat. Refrigerate for at least 30 minutes for the best flavor. Before serving, garnish with remaining chopped cilantro.
Expert Tips
- Avoid overcooking the black-eyed peas; you want them to hold their shape and not become mushy. If using canned peas, rinse them thoroughly to remove excess starch.
- Dice the bell pepper, shallots, and cucumber into similar-sized pieces. Uniform cuts ensure an even distribution of flavors and a more visually appealing dish.
- For an added depth of flavor, lightly char or grill the corn before adding it to the salad. This will bring a smoky sweetness that complements the other ingredients.
- Store it in the refrigerator for up to 3-4 days. For best results, store the dressing separately and toss it with the salad just before serving to prevent the vegetables from becoming soggy.
Serving Suggestions
Summer BBQs and Potlucks: The cool and refreshing nature of the salad makes it a perfect counterpoint to grilled burgers, hot dogs, or smoky barbecue dishes.
Lunch or Dinner: Serve the salad over a bed of leafy greens for a satisfying and protein-packed main course. Add a side of whole-wheat bread or grain-free lentil bread rolls for a complete meal.
Taco Filling: Skip the lentils from this cauliflower and lentil taco and use this salad as a vibrant and flavorful filling for soft tortillas.
More Salad Recipes
- Make lunch exciting with this Indian-inspired Paneer Tikka Rajma Salad! A delightful combination of protein-rich paneer tikka, kidney beans, and a colorful array of vegetables, all tied together with a creamy yogurt dressing
- Upgrade your lunchtime routine with this easy tuna chickpea salad! Packed with flavor and a creamy avocado dressing, it’s the perfect summery meal.
- Whip up a delicious and satisfying vegan side in under 30 minutes! This Moroccan lentil and roasted carrot salad is packed with flavor and perfect for a busy weeknight.
If you tried this Black-Eyed Peas Salad Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
Ingredients
For the Salad:
- 2 cups black-eyed peas
- 1 cup frozen corn thawed and drained
- 1 red bell pepper chopped
- 2 shallots finely chopped
- 2 tablespoons cilantro chopped (reserve some for garnish)
- 1 cup pomegranate seeds arils
- 1 cucumber chopped
For the Orange-Smoked Paprika Dressing:
- ¼ cup orange juice
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar or white wine vinegar
- ½ teaspoon sugar or maple syrup
- ½ teaspoon sweet smoked paprika or Spanish smoked paprika
- Salt and black pepper to taste
Instructions
- If you are using frozen corn, make sure they are thawed fully. If you are using canned corn, rinse them before adding them to the salad.
- Prepare the salad: In a large bowl, combine the black-eyed peas, corn, bell pepper, red onion, most of the chopped cilantro (reserve some for garnish), pomegranate seeds, and chopped cucumber.
- Make the Orange-Smoked Paprika Dressing: In a small bowl, whisk together the orange juice, olive oil, vinegar, sugar, and smoked paprika. Season with salt and pepper to taste. Taste and adjust the seasoning as needed.
- Assemble and serve: Pour the dressing over the salad mixture and toss to coat. Refrigerate for at least 30 minutes for the best flavor. Before serving, garnish with remaining chopped cilantro.
Notes
- Avoid overcooking, as you want them to hold their shape and not become mushy. If using canned peas, rinse them thoroughly to remove excess salt and improve their flavor.
- Dice the bell pepper, shallots, and cucumber into similar-sized pieces. Uniform cuts ensure an even distribution of flavors and a more visually appealing dish.
- For an added depth of flavor, lightly char or grill the corn before adding it to the salad. This will bring a smoky sweetness that complements the other ingredients.
Nutrition
