Black Eyed Pea Salad (Vegan, Gluten Free)

This black eyed pea salad (vegan , GF) is bright and vibrant, fresh and healthy. Loaded with fresh vegetables for a quick meal prep lunch or dinner.  Great with homemade croutons or a side of sourdough bread. A healthy protein packed meal, made quick!

This black eyed pea salad is a bright and healthy way to enjoy some good-for-you plant protein at lunch! These little beans are healthy, soft, and nutritious. Added to a bright salad with fresh vegetables, these black eyed peas become a salad star.  You can cook your own black eyed peas from scratch, or used canned – both are easy and simple!

This Black Eyed Pea Salad Is:

  • Bright
  • Satisfying
  • Earthy
  • Light
  • Healthy
  • Packed with flavor
  • Versatile
  • Vegan, Gluten Free, Dairy Free, and High Protein!

I never ate black eyed peas much growing up, but I am fixing that now! I love the texture and they way they hold their shape, even after being cooked.  It makes these little beans the perfect addition to a soup or a stew.  This salad is a fresh and healthy way to get your beans in for the day. It combines fresh chopped veggies and greens, in a sweet and irresistable cider vinaigrette.

What’s In This Vegan Black Eyed Pea Salad?

  • Black Eyed Peas – you can either cook them youself on the stove top or the instant pot, or use canned.
  • Corn: use canned or frozen corn, either works!  I used frozen corn that I thawed in a bowl of hot water for a few minutes and added to my salad.
  • Carrots: for color and a sweet crunch.
  • Red Onion: a little goes a long way!  I added 1/4 cup for a big bold flavor.
  • Tomatoes: I used cherry, but you can use any variety you prefer.  Just make sure to dice small before adding to your salad.
  • Parsley: I love love LOVE parsley, its my all time favorite herb, I could eat it in almost any dish. I added a handful for a bright fresh flavor and pop of color.
  • Kale: I massaged my kale in a little olive oil for a few minutes before adding to the salad.
  • Apple Cider Vinaigrette: a quick dressing made with apple cider vinegar, olive oil, dijon mustard, maple syrup or honey, and salt and pepper.

The great thing about this salad, is that it is totally versatile!  You can add any extra vegetables you have on hand.  Bell pepper, cucumber, or snap peas would all be excellent additions.  And don’t forget to add a few sourdough croutons to this salad too!

How Do I Make This Black Eyed Pea Salad (Vegan, GF)?

  1. In a large bowl, add the black eyed peas, corn, carrots, red onion, tomatoes, and parsley.
  2. In a seperate bowl, gently massage the kale with your hands for a few minutes until it becomes soft.  Add it to the larger bowl with the black eyed peas and vegetables.
  3. In a pint sized mason jar (or other airtight container), add all the dressing ingredients: olive oil, apple cider vinegar, maple syrup or raw honey, mustard, and salt and pepper to taste.  Seal the jar with an airtight lid, and shake the ingredients well for a few minutes until dressing is well combined.
  4. Pour dressing on the salad right before serving, and toss well. Enjoy!

Other High Protein Salad Recipes You’ll Love!

Vegan Apple Walnut Salad with Sweet Dijon Vinaigrette (Gluten Free)

French Lentil Salad with Cider Vinaigrette (Vegan, Gluten Free)

4 Ingredient Pantry Chickpea Salad (Vegan, GF, Power Outage Recipe)

Caprese Pasta Salad with Pesto Vinaigrette (Vegetarian, GF, Vegan Option)

Vegan Chopped Chickpea Salad (Gluten Free, Vegan, Dairy Free)

As always, if you make this vegan black eyed pea salad recipe be sure to leave me a comment, rate this recipe, and tag me on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

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Black Eyed Pea Salad (Vegan, Gluten Free)

This black eyed pea salad (vegan , GF) is bright and vibrant, fresh and healthy. Loaded with fresh vegetables for a quick meal prep lunch or dinner. 
5 from 2 votes
Prep Time 15 mins
Total Time 15 mins
Course Lunch, Salad
Cuisine American
Servings 6 servings

Ingredients
  

For the Salad

  • 3 cups cooked black eyed peas or 2 (13.5 oz) cans rinsed and drained
  • 1 cup corn
  • 2 carrots chopped
  • 1/4 cup red onion finely diced
  • 1/2 cup tomatoes chopped
  • 1/2 cup fresh parsley
  • 2 cups kale chopped into small bite sized pieces

For the Dressing

  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup or raw honey
  • 1 tablespoon dijon mustard
  • Salt & Pepper to taste

Instructions
 

  • In a large bowl, add the black eyed peas, corn, carrots, red onion, tomatoes, and parsley.
  • In a seperate bowl, gently massage the kale with your hands for a few minutes until it becomes soft.  Add it to the larger bowl with the black eyed peas and vegetables.
  • In a pint sized mason jar (or other airtight container), add all the dressing ingredients: olive oil, apple cider vinegar, maple syrup or raw honey, mustard, and salt and pepper to taste.  Seal the jar with an airtight lid, and shake the ingredients well for a few minutes until dressing is well combined.
  • Pour dressing on the salad right before serving, and toss well. Enjoy!
Keyword Black Eyed Pea Salad, Black Eyed Pea Salad Recipe, Black Eyed Pea Salad Vegan, Recipes With Black Eyed Peas, Salad with Black Eyed Peas, Vegan Black Eyed Pea Recipes, Vegan Black Eyed Pea Salad
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram so I can feature you!

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