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Side view photo of Black Eyed Pea Salad

Black Eyed Pea Salad

Ebony Robinson
This Black Eyed Pea Salad is a vibrant mix of black-eyed peas, black beans, fire-roasted corn, fresh veggies, and feta tossed in a zesty homemade dressing. It’s the perfect make-ahead side or dip for potlucks, cookouts, or light lunches.
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Prep Time 20 minutes
Total Time 20 minutes
Course Appetizer, Salad, Side Dish
Cuisine American
Servings 12
Calories 206 kcal

Ingredients
  

Salad Base

  • 2 cups Black Eyed Peas frozen
  • 15 oz Black Beans 1 can, drained and rinsed
  • 1½ cups Bell Peppers diced
  • 2 cups Fire-roasted Corn Kernels frozen
  • ½ cup Red Onions finely diced
  • 1 cup Cherry Tomatoes finely diced
  • 1 Jalapeño Pepper finely diced
  • ½  cup Cilantro chopped
  • 1 cup Feta Cheese crumbled

Salad Dressing

  • ⅓ cup Olive Oil
  • ⅓ cup Rice Vinegar
  • 3 cloves Garlic minced
  • 1¼ tsp Ground Cumin
  • ½ tsp Garlic Powder
  • 2 tbsp Lime Juice
  • 1 tsp Cajun Seasoning I like to use Slap Ya Mama
  • ½ tsp Salt
  • 1 tbsp Salt

Instructions
 

  • Wash and dice the bell peppers, red onion, cherry tomatoes, jalapeño, and cilantro.
  • In a large mixing bowl, combine 1 (15oz) can of black beans (drained and rinsed), 2 cups of frozen black-eyed peas (from a 12oz bag), 2 cups of fire-roasted frozen corn (from a 12oz bag), 1½ cups of diced fresh bell peppers, ½ cup of finely diced red onion, 1 cup of diced cherry tomatoes, 1 finely diced jalapeño pepper, ½ cup of chopped fresh cilantro, and 1 cup (5oz) of feta cheese.
  • In a small blender, add 3 cloves of minced garlic, ⅓ cup of rice vinegar, 1¼ teaspoons of ground cumin, ½ teaspoon of garlic powder, the juice of 1 lime (about 2 tablespoons), 1 teaspoon of Slap Ya Mama Cajun seasoning, ½ teaspoon of salt (or to taste), and 1 tablespoon of honey. Blend until smooth. Slowly stream in ⅓ cup of olive oil and blend again until emulsified.
  • Pour the dressing over the salad and toss gently to coat. Cover and refrigerate for at least 30 minutes to let the flavors marry. Serve cold with tortilla chips or as a side.

Notes

Substitutions & Variations
  • No feta? Try queso fresco or goat cheese
  • More heat? Add a second jalapeño or a pinch of cayenne
  • Add avocado just before serving for a creamy twist
  • Vegan version? Skip the cheese or use a plant-based feta alternative and swap honey for maple syrup
  • Swap cilantro for parsley if you’re not a fan

Nutrition

Calories: 206kcalCarbohydrates: 23gProtein: 9gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 11mgSodium: 847mgPotassium: 366mgFiber: 6gSugar: 4gVitamin A: 923IUVitamin C: 30mgCalcium: 89mgIron: 2mg
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