Black-Eyed Pea Salad(Yields 6 Servings)
A vibrant and nutritious black-eyed pea salad with tangy vinegar, fresh scallions, and mustard, perfect for a light lunch or side dish suitable for summer gatherings.
Ingredients
Instructions
- Place black-eyed peas and water in a 2-quart saucepan.
- Bring to a boil; reduce heat and simmer until tender, about 30 minutes.
- Drain and rinse under cold running water.
- Place the cooked black-eyed peas in a large bowl.
- Add olive oil, minced garlic, apple cider vinegar, Dijon mustard, sliced scallions, lemon juice, salt, and black pepper.
- Toss everything together until well combined.
- Serve immediately or refrigerate to chill before serving.
Tips & Substitutions
For added flavor, let the salad marinate for at least an hour before serving. You can substitute black-eyed peas with chickpeas if desired. Fresh herbs like parsley or cilantro can enhance the taste. Adjust the acidity by adding more lemon juice or vinegar based on your preference. This dish is perfect for potlucks or barbecues, just like the delicious Frozen Tropical Salad.
Serving Suggestions
Serve the Black-Eyed Pea Salad as a light lunch or as a side dish with grilled meats. It pairs beautifully with Aunt Ruby'S Canned Green Beans for a complete meal. Consider adding diced avocado or cherry tomatoes for extra freshness. This salad is also great for meal prep, making it a fantastic choice for busy weeks.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop over low heat or serve cold as a refreshing salad. If the salad seems dry after refrigeration, add a splash of olive oil or lemon juice to revive it.
Nutrition & Diet Analysis (per serving)
Each serving of Black-Eyed Pea Salad(Yields 6 Servings) contains roughly 213 calories, with 7g protein, 43g carbohydrates, and 5g fat. It is an excellent source of dietary fiber (38% of the Daily Value) and iron (26% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 493mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned black-eyed peas instead of dried?
Yes, you can use canned black-eyed peas to save time. Just rinse and drain them before adding to the salad. If you choose this option, skip the cooking step and combine the ingredients directly.
Is this salad suitable for vegan diets?
Absolutely! This Black-Eyed Pea Salad is entirely plant-based and fits perfectly into vegan recipes. The ingredients used are all vegan-friendly, making it a nutritious option for anyone following a vegan lifestyle.
How can I make this salad spicier?
To add some heat, consider mixing in diced jalapeños or a pinch of cayenne pepper. You could also drizzle some hot sauce over the salad for an extra kick. Adjust to your taste for a zesty touch!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).