black eye peas

An easy black-eyed pea salad made with crisp veggies, fresh herbs, and a tangy dressing. Great made ahead for a side dish, light lunch, or even a chip dip!

Black-Eyed Pea Salad (Oil-Free!)

black-eyed peas

red pepper

English cucumber (about 1 cup diced)

red onion

grape/cherry tomatoes (or 2 roma tomatoes)

parsley

rice vinegar*

stoneground mustard (or Dijon)

maple syrup

garlic,

salt

Make the dressing: Add all dressing ingredients to a small bowl and whisk to combine.

Rinse and drain black-eyed peas. Add to a medium mixing bowl.

Finely dice red pepper, cucumber, red onion, and tomatoes. Roughly chop parsley. Add to bowl.

Pour dressing over top and toss well to combine.

Enjoy immediately, or chill in the refrigerator for at least an hour to let flavors further combine. Re-stir before serving as some dressing will settle at bottom.

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Black-Eyed Pea Salad (Oil-Free!)

Top 1 black eye peas recipes from across the web

The most viewed black eye peas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Black-Eyed Pea Salad (Oil-Free!)

The most viewed black eye peas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine