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1 min. read

Jul 13, 2023

Blue KC

Black-Eyed Pea Salad Recipe

1 min. read

Jul 13, 2023 Blue KC


For the salad:

  • 2 cans of black-eyed peas, drained and rinsed
  • 2 cups of cherry tomatoes, sliced
  • 1 large red bell pepper, diced
  • 1 cup of corn: fresh, canned, or thawed from frozen
  • ½ cup red onion, finely diced
  • ½ cup of parsley or cilantro, chopped
  • 1 avocado, ripe

For the dressing:

  • 3 tablespoons balsamic vinegar
  • 2 tablespoons lemon juice, freshly squeezed
  • ¼ cup extra virgin olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper

1. In a separate, small bowl combine balsamic vinegar, fresh lemon juice, salt and pepper. Slowly whisk in olive oil and continue whisking until fully blended and smooth. Set aside.

2. Place black-eyed peas, tomatoes, bell pepper, corn and red onion in a large bowl.

3. Drizzle the salad with dressing.

4. Halve avocado and remove the pit. Dice the avocado flesh while still on the skin.

5. Add diced avocado and parsley. Gently fold in.

Note: May be served immediately or chilled in refrigerator for at least four hours or overnight. Serve as a side or as a main dish.