Kelly JensenThis post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you.
Jump to Recipe PrintThis 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!
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.
Browse all our no cook recipes!
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!
What’s In This Vegetarian Black Eyed Pea Salad?
See the recipe card below for full ingredient amounts and recipe instructions!
- Black Eyed Peas – you can either cook them yourself on the stove top or the instant pot, or use these fantastic no salt added canned beans.
- Fresh veggies: carrots, greens, corn, bell pepper, tomatoes, etc.
- Whole Grain or Dijon Mustard – for a really nice flavor and texture, you can use either whole grain mustard, stone ground, or Dijon I’d stay clear from yellow prepared mustard for this recipe.
- Extra virgin olive oil
- Apple Cider Vinegar, which may surprise you but it gives the cookies a little extra tang which is really fantastic! I love using this organic apple cider vinegar with the mother which has a great flavor.
- Garlic
- Maple syrup: for natural sweetness without refined sugar.
- Sea salt and black pepper to taste
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)?
- In a large bowl, add the black eyed peas, corn, carrots, red onion, tomatoes, and parsley.
- 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.
- 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!
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)
Share this Black Eyed Pea Salad Recipe
If you loved this recipe, please feel free to share on Facebook or with your family & friends. Make sure to follow us on Instagram, YouTube & TikTok too – I’d love to connect with you there.
And let’s keep in touch – subscribe to my monthly newsletter to get free recipe inspiration.
Black Eyed Pea Salad
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
This post may contain affiliate links. I may earn from qualifying purchases from affiliate programs, at no additional cost to you. Please read our privacy policy for more information.
Pingback:Lemon Caper Vinaigrette Dressing Recipe
Pingback:White Bean and Veggie Salad Recipe (Vegan, High Fiber)
Pingback:Simple Lemon Quinoa Salad (Vegan, Gluten Free)
Very scrumptious very yummy