Simple Black Eye Pea Salad

Summer is for simple, fresh food and this Simple Black Eye Pea Salad is just that! A can of black eyed peas is combine with seasonal summer vegetables and a light dressing for the perfect summer side dish. This dish is great for a cook out, easy dinner at home, double it for a potluck or serve it for lunch with some grilled chicken on top!

I love the versatility of this black eye pea salad! Love tomatoes? Add in a diced tomato. Love some creamy avocado? Add in a diced avocado! Have microgreens on hand? Toss in a handful for more crunch and nutrition! You could even add in some chopped black olives or pickled red onions to amp up the Mediterranean flare! Start with my base, eat it as is (because it is already delicious), or adapt it with add ins that you love or have on hand!

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Why Make Simple Black Eye Pea Salad?

Creamy peas, crunchy seasonal vegetables and a tangy but balanced dressing… why not make this salad?

Black-eyed peas are highly nutrient-dense legumes packed with plant-based protein, dietary fiber, and essential micronutrients like folate, vitamin A, and iron. Most people do not get enough gut loving fiber and these peas and this salad are the perfect way to get more fiber!

Most people also don’t eat enough fresh vegetables but this salad means vegetables go from boring to delicious with just a little homemade dressing.

What You Need To Make Simple Black Eye Pea Salad

• 14 oz can Black Eye Peas (aim for organic and low sodium)
• Yellow Bell Pepper (you can also use orange or red)
• Mini Cucumber (mini really is best here because of the thinner skin and less seeds)
• Fresh Chives (could sub with the green part of green onions)
• DRESSING:
• Extra Virgin Olive Oil
• Red Wine Vinegar
• Dijon Mustard
• Salt and Pepper

How To Make Simple Black Eye Pea Salad

1. Read through the entire recipe so you understand how it flows. Gather all your ingredients and supplies in one spot. 
2. Drain and rinse black eye peas in a colander. Pour peas into a medium mixing bowl. Add diced pepper, cucumber and fresh chives. Stir.
3. Combine dressing ingredients in a small bowl with a whisk. Pour dressing over pea mixture and stir. Serve right away or refrigerate salad until ready to serve! 
4. This yummy salad stays covered and stored in the fridge for 3-4 days.
   
   I love to serve this dish with classics like Balsamic Marinated Chicken or Spice Rubbed Flank Steak and Smashed Roast Potatoes.

Did you make this recipe and love it? Please leave star review and a comment!