Go Back
–+ servings
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.
No ratings yet
Print Pin Save Recipe
Prep Time: 15 minutes
Total Time: 15 minutes
Course: Salad
Cuisine: All
Servings: 4
Author: Shilpa

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
Tried this recipe? Share it Today!Mention @lentillovingfamily or tag #lentillovingfamily!