Black-Eyed Peas Salad Recipe
This Black-Eyed Peas Salad is the perfect dish to bring to your next summer BBQ or picnic. Itโs a flavorful, vibrant salad that can hold up well in transportation, making it ideal for sharing at gatherings. The dressing adds a delightful balance of sweet and spicy notes, complementing the fresh vegetables in the salad. Whether you’re looking for a nutritious side dish or a crowd-pleasing snack, this recipe fits the bill, offering a refreshing twist on a classic bean salad.
Ingredients for Black-Eyed Peas Salad
| Ingredient | Quantity |
|---|---|
| Black-eyed peas (frozen) | 1 cup |
| Salt | 1/2 teaspoon |
| Water | As needed |
| Zucchini, diced | 1/2 cup |
| Purple onion, diced | 1/2 cup |
| Carrot, shredded | 1/2 cup |
| Garlic clove, minced | 3 cloves |
| Red bell pepper, diced | 1 whole |
| Honey | 1/3 cup |
| Fresh sage, chopped | 1/2 tablespoon |
| Black pepper | 1/4 teaspoon |
| Sugar | 2 teaspoons |
| Red pepper flakes | 1 teaspoon |
| Parsley flakes | 1 tablespoon |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 205.9 |
| Fat | 7.3g |
| Saturated Fat | 1g |
| Cholesterol | 0mg |
| Sodium | 324.5mg |
| Carbohydrates | 33.2g |
| Fiber | 2.8g |
| Sugar | 23.6g |
| Protein | 3.2g |
Preparation Time:
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
Servings: 8
Instructions for Black-Eyed Peas Salad
-
Cook the Black-Eyed Peas:
- In a medium saucepan, add the frozen black-eyed peas, 1/2 teaspoon of salt, and enough water to cover the peas. Bring the mixture to a boil, then reduce the heat and simmer until the peas are tender, which should take about 40 minutes. Make sure to add extra water as needed to keep the peas submerged during cooking.
- Once cooked, drain the peas well in a colander and set aside.
-
Prepare the Vegetables:
- While the peas are cooking, wash and prepare the vegetables. Dice the zucchini, purple onion, and red bell pepper. Shred the carrot and mince the garlic. Place all the prepared vegetables, along with the olives (if desired), in a large mixing bowl and stir to combine.
-
Make the Dressing:
- In a small bowl or blender, combine the vinegar, honey, sugar, fresh sage, red pepper flakes, and black pepper. Gradually whisk in the oil until the dressing has thickened to a smooth consistency.
-
Combine the Salad:
- Add the drained black-eyed peas to the bowl of vegetables. Pour the dressing over the salad and stir well to combine. Sprinkle the parsley flakes on top and mix again.
-
Chill and Serve:
- For the best flavor, refrigerate the salad for at least 2 hours to allow the flavors to meld together. Be sure to stir the salad before serving to ensure an even distribution of the dressing and ingredients.
Serving Suggestions
This Black-Eyed Peas Salad is best served chilled and makes a delightful addition to any summer meal. It pairs perfectly with grilled meats, sandwiches, or as part of a picnic spread. The sweet, tangy, and slightly spicy dressing brings out the natural flavors of the vegetables and black-eyed peas, creating a refreshing dish that will be loved by all.
Pro Tips:
- Feel free to adjust the level of sweetness and spice by adding more or less honey and red pepper flakes.
- You can customize the vegetables based on your preferencesโtry adding cucumbers, cherry tomatoes, or even corn for extra color and crunch.
- This salad holds up well, making it a great make-ahead dish. Just be sure to give it a good stir before serving to ensure the dressing is evenly distributed.
Enjoy your Black-Eyed Peas Salad as a delicious, wholesome side dish that everyone will enjoy!
