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.

Black-eyed pease salad in a green bowl.

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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

Ingredients on a marble surface.

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

Dressing in a small brown bowl.

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.

Veggies and beans in a mixing bowl.

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.

Dressing tossed with salad veggies and beans.

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.

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 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.

Storing Black-Eyed Peas Salad

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. Before serving, give the salad a good stir to redistribute the dressing and refresh the flavors.

Black-eyed peas salad with pomegranate seeds in the background.

More Salad Recipes

  1. 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
  2. Upgrade your lunchtime routine with this easy tuna chickpea salad! Packed with flavor and a creamy avocado dressing, it’s the perfect summery meal.
  3. 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.

Black-eyed peas salad in a green bowl with spoons in the background.

Black Eyed Peas Salad

This black-eyed peas salad recipe is a perfect blend of sweet, savory, and smoky flavors. It's easy to throw together and makes a refreshing side dish or light lunch.
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Prep Time: 15 minutes
Total Time: 15 minutes
Course: Salad
Cuisine: All
Servings: 4
Author: Shilpa Kerur

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

Calories: 258kcal | Carbohydrates: 39g | Protein: 9g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 93mg | Potassium: 627mg | Fiber: 9g | Sugar: 15g | Vitamin A: 1263IU | Vitamin C: 54mg | Calcium: 46mg | Iron: 3mg
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Black eyed peas salad Pinterest image.

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