Description
A refreshing and hearty black-eyed pea salad balanced with bright acidity, earthy beans, and fresh herbs, perfect for any occasion.
Ingredients
Scale
- 3 cups cooked black-eyed peas, drained and cooled
- 1 small red onion, finely diced
- 2 celery stalks, diced
- 1 cup cherry tomatoes, halved
- 1 cup mushrooms, sliced (optional)
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped (optional)
- 1/3 cup extra-virgin olive oil
- 3 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey or maple syrup
- Salt and pepper to taste
Instructions
- Prepare the beans by rinsing canned black-eyed peas under cold water or soaking and simmering dried peas until tender.
- Sauté mushrooms in a skillet over medium-high heat with olive oil until golden, then set aside.
- Build the dressing by whisking together olive oil, lemon juice, apple cider vinegar, Dijon mustard, honey, salt, and pepper.
- In a large bowl, combine black-eyed peas, red onion, celery, cherry tomatoes, mushrooms, and herbs.
- Pour the dressing over the salad and toss gently to coat. Let the salad rest for 15-30 minutes to marry the flavors.
- Plate and garnish with an extra drizzle of olive oil and chopped parsley before serving.
Notes
For deeper flavor, make the vinaigrette a few hours ahead and refrigerate. Avoid dressing the salad too early to maintain maximum crunch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing/Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 5g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg
Keywords: black eyed peas, salad, vegan, healthy, summer
