Black Eyed Pea Salad

Black eyed pea salad is a wholesome, hearty mix of beans and chopped veggies tossed and marinated in a zesty balsamic vinaigrette. Whether you serve this as a snack, lunch, or side dish, this vibrant black eyed pea salad is going to be tasty! (This recipe is gluten-free.)

5 from 3 votes

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Course: Salad, Side Dish, Snack

Cuisine: American

Prep Time: 15

Total Time: 15

Servings:

Calories: 221kcal

Author: Capri Lilly

Ingredients

2 (15 oz can) Black-eyed peas drained
1/2 Red onion chopped
1 Small red bell pepper finely chopped
1 Jalapeno finely chopped
1 English cucumber
3 Green onions (scallions) chopped
2 tbsp Chopped fresh parsley leaves
3 tbsp Feta cheese optional (add when ready to serve the salad)

Vinaigrette

1.5 tbsp Honey
2 tsp Dijon mustard
1/2 tsp Fine sea salt plus more to taste
1/2 tsp Freshly crushed black pepper plus more to taste
1 Large garlic clove minced
4 tbsp Balsamic vinegar
⅓ cup Extra virgin olive oil

Instructions

Combine all the ingredients for the salad in a large bowl.
In a separate bowl or mason jar, whisk together the ingredients for the vinaigrette.
Toss the black eyed pea salad with the vinaigrette. If time permits, let it marinate in the fridge for up to 8 hours.
Garnish with crumbled feta cheese, optional. Serve and enjoy!

Notes

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