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Black Eyed Pea Salad Recipe

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This black eyed pea salad is bright and vibrant, fresh, and tasty. Loaded with fresh vegetables for a quick meal prep lunch or dinner. 

This recipe is a fantastic side salad for a picnic, potluck , or BBQ. Serve with sour cream jalapeno cornbread for a hearty protein packed meal, made quick!

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This black eyed pea salad is a bright and fresh way to enjoy some plant protein at lunch! These little beans are traditionally served on New Years Day as a sign of prosperity, but I like to enjoy them all year long (and spread that luck around).

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
  • Hearty
  • Packed with flavor
  • Versatile
  • Vegetarian, 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 tasty way to get your beans in for the day. It combines fresh chopped veggies and greens, in a sweet and irresistible vinaigrette.

A No Cook Black-Eyed Pea Salad Recipe That’s Perfect for Summer

This no-cook black eyed pea salad  is a quick and simple recipe.  I love a good no-cook recipe for those days when I’m not feeling like standing around the stove, or for summer nights when it’s too hot to cook. I have a whole collection of recipes that require zero cooking at all, check them out here

This salad comes together in about 10 minutes, and doesn’t require the stove or microwave to make. Just use a few pantry staple ingredients and you have a quick meal ready in no time.  And very little to clean up afterwards… an added bonus!

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What’s In This Vegetarian Black Eyed Pea Salad?

See the recipe card below for full ingredient amounts and recipe instructions!

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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 separate 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!
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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)

Get the Same Ingredients I Use For My Gluten Free Black Eyed Pea Salad Recipe:

If you make this easy black eyed pea salad recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you.  I love seeing all your photos of my recipes!

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Black Eyed Pea Salad

Kelly Jensen
This black eyed pea salad is bright and vibrant, fresh and tasty. Loaded with fresh vegetables for a quick meal prep lunch or dinner. 
5 from 3 votes
Prep Time 15 minutes
Total Time 15 minutes
Course Lunch, Salad
Cuisine American
Servings 6 servings
Calories 233 kcal

Ingredients
  

For the Salad

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

For the Dressing

  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup or honey
  • 1 tablespoon dijon mustard
  • Sea Salt and Black Pepper

Instructions
 

  • In a large bowl, add the black eyed peas, corn, carrots, red onion, tomatoes, greens, and parsley.
  • 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!

Nutrition

Calories: 233kcalCarbohydrates: 29gProtein: 9gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 59mgPotassium: 544mgFiber: 7gSugar: 6gVitamin A: 6235IUVitamin C: 39mgCalcium: 73mgIron: 3mg
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

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Posted in American, Dairy Free, Easy Weeknight Meals, Gluten Free, Lunches, Make Ahead, Meal Prep, No Cook Recipes, Salads, Summer Recipes, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes

4 Comments

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