Make a place on the table for this black bean and black eyed peas salad recipe. This side dish is perfect for backyard BBQs, New Year’s Day traditions, and your everyday meals. Just a few minutes to through everything together and it’s ready to go. That’s the BEST kind of salad recipe!
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Black Eyed Peas Recipe
Black Eye Peas are a New Year’s southern staple. Growing up in California though, it wasn’t one of our traditions. However my husband is from Texas and it was a tradition he grew up with. So after we were married, serving black eyed peas was something he insisted on.
Classic black eyed or field peas cooked with ham and a skillet of cornbread is still one of our family favorites. But there are so many other ways to enjoy black eyed peas. This is a really easy one and is a hit at parties because it’s easy to double, triple, quadruple. I recently brought this Southwestern Black Bean and Black Eyed Peas Salad Recipe to a BBQ and everyone loved it. I came away with an empty bowl.
Black Eyed Peas Salad Recipe
As good as classic recipes are, some times I want something different. This recipe is definitely that. There’s the blend of southwestern spices; cumin, chili powder, garlic, and cilantro. It’s also a vegan black eyed peas recipe. There is honey, but you can substitute brown sugar, granulated sugar, or Keto-friendly Swerve sweetener.
In this Black Eyed Peas Salad recipe, you can use either freshly cooked or canned black beans and black eyed peas. If using cans, substitute one can for each 2 cups of beans or peas. Additionally, if you want to add more vegetables, here are a few extra suggestions:
- Add 1-2 chopped avocado
- Include chopped Roma tomato and jalapeño for more of a salsa
- For a more traditional salad, add shredded butter lettuce
Vegan Black Eyed Peas Recipe
- 1/2 cup lemon juice
- 1/4 cup olive oil
- 1 Tablespoon honey
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
Black Eyed Pea Salad
- 2 cups black beans
- 2 cups black eyed peas
- 2 cups whole kernel corn, frozen or fresh
- 1 bell pepper, chopped (about 1 cup)
- 2 Tablespoons dried cilantro
- In a large bowl, combine the dressing ingredients.
- Whisk well.
- Add remaining ingredients to bowl and stir to combine.
- Cover and refrigerate for at least 30 minutes.
Amount Per Serving: Calories: 219 Total Fat: 8g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 0mg Sodium: 149mg Carbohydrates: 31g Fiber: 8g Sugar: 6g Protein: 9g
What’s my Black Eyed Peas Salad Recipe. Try it for yourself on New Year’s Day, on hamburger night, or for lunch.
If you like this recipe, you may also like these other side dishes: