Black Eye Pea Salad

You may remember a few weeks ago, I shared all about how to grow black eyed peas. Well, I’m happy to report that I got all my black eyed peas harvested, and ready to use. So I thought I would make this delicious black eye pea salad with my little garden harvest.

It’s the perfect late summer salad because you can use up all your fresh garden veggies with it. And it tastes so crisp and fresh too! It’s perfect as a side when grilling out too.

Plus, it is super easy and quick to make. Keep on reading for the full recipe card and see just how easy it is to make yourself!

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Ingredients Needed For Black Eye Pea Salad:

• 2 cups black eyed peas, drained and rinsed (I used my dried black eyed peas from the garden. If you’re doing this too, definitely soak them in a bowl full of water overnight to rehydrate them before using in the salad. You can also use fresh black eyed peas, no need to soak those, or canned black eyed peas too)
• 2 cups cherry tomatoes, sliced
• 1 cucumber, (medium-size ) cut into small pieces
• 1 large red bell pepper
• 1 cup corn, fresh, canned or thawed from frozen (I just used canned corn for this)
• ½ cup red onion, finely diced
• ½ cup Italian Parsley, chopped

For The Dressing:

• 3 tablespoons balsamic vinegar
• 2 tablespoons lemon juice, freshly squeezed 
• 1 clove garlic , peeled and minced
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 cup extra virgin olive oil

How To Make Black Eye Pea Salad

First, make the dressing by combining the balsamic vinegar, lemon juice, garlic, salt, and pepper together in a large bowl.

Continue to whisk these ingredients together and slowly add in the olive oil. Set dressing aside until ready to use later.

To assemble the salad, start chopping all the veggies up and placing them in a large bowl. Drizzle the salad with the dressing and toss in the chopped parley.

Give the salad a good stir and place in the fridge. Let salad rest in the fridge for at least 4 hours, or even overnight. Store in airtight container in the fridge for up to 3 days.

Tips and Tricks

You can easily make this recipe a day before you actually need it. Especially since that gives it even more time in the fridge for all the flavors to meld together.

And like I mentioned above, if you’re using dried black eyed peas, make sure to soak them in a bowl of water overnight before adding them to this salad. Otherwise, they will be too crunchy and not as soft.

This dish also reminds me vaguely of my pasta salad recipe I shared a few weeks ago too. But instead of pasta, you’re using black eyed peas! It’s a fun twist on it, and very delicious too!

Let me know if you try it out as well, I’d love to hear what you think of it too!