Black Eyed Pea Salad — A Bold Southern-style salad that produces various and wonderful texture , with creamy avocado . Can be made ahead of time , no wilting involved and is perfect for tailgates , picnics , barbecues and potlucks.
They say that black-eyed peas brings good luck. And guess what, they bring good luck when eaten especially on New Year’s Day. But since I’m way too behind for that New Year’s Day get-lucky theme, I’m still pushing through for this simple and flavorful Black-Eyed Pea Salad which can be enjoyed all-year round. This pretty pea salad is calling out my name, you know!
Black eyed pea has a flavor that simply outshines all other legumes there is. Thus, no wonder it’s hailed from all around the world and can be enjoyed in so many great ways.
But to satisfy my craving for something refreshing due to the weather outside — the heat is killing me — I’ll go for this healthy-packed Black Eyed Pea Salad with a zesty kick of orange, lemon and lime. So instead of having ice cream to cool down, I’ll have that perhaps some other time soon.
And you already know me when my taste buds crave for something, I’d usually hit up my kitchen and bake/cook like crazy.
Do not disturb me when I’m on cooking mode!
For this recipe, I used leftover previously boiled black-eyed peas (boil the beans ahead of time and freeze for when the need arises) .
You don’t need to sweat out preparing for this Black Eyed Pea Salad. That one I can assure you!! You just need to chop all the veggies in the recipe, mix the tasty dressing and pour it over to the bowl of healthy and colorful chopped goodies. Look how pretty those colors are! Aren’t they such a beauty?
Let it soak then for at least 2 hours in the fridge and served cold. Oh my, can you imagine now that taste of crunchy veggies and fruits soaked in a zesty and flavorful dressing? Your guests would surely want more of this refreshing healthy salad on their plate. I can’t wait to dig in, either. Enjoy !!
- 1 medium Orange
- 1 Lemon
- 1 Lime
- 1 teaspoon minced garlic
- ¼ cup small diced onion
- ½ -1 teaspoon cumin
- ¼ cup olive oil
- 1 Tablespoon honey
- 2-3 Tablespoons fresh herbs (cilantro or parsley)
- Salt and pepper to taste
- 3-4 cups cooked black-eyed peas
- 1 canned corn
- ½ cup chopped red onion
- 1-2 cup cherry tomatoes sliced
- 1-2 cup cucumber diced
- ½ bell pepper diced
- 1 avocado peeled and chopped
Squeeze out juice from orange, lemon and lime into a non- reactive pan. Add cumin, honey,garlic,onion, oil and herbs. Whisk everything together then lightly salt and pepper to taste.Mix well to combine , adjust for seasoning. Refrigerate until ready to use.
Drain and rinse beans from can and place in a large bowl. Repeat this process for the corn. Add diced cucumber , bell pepper , cherry tomatoes .
Dice avocados and drizzle with lemon to prevent discoloration, before adding to the rest of the vegetables.
Pour over the dressing/marinade mixture over the salad, stir to coat, cover and place in the fridge for 2 hours or more before serving. Take note to stir in occasionally.
Give it a stir before serving.
Rinse black eyed pea beans and pick through and discard any foreign object. (I did not have to do this since I use the packaged beans.)
Add beans to a large pot covering with 3-4 inches of cold water.
Cover and let sit overnight or about 1-2 hours
Drain the soaked beans, rinse, and place the beans in a Dutch oven or pressure cooker. Follow instructions for cooking beans in your pressure cooker. It takes roughly between 8 to 12 minutes to cook.
If not using a pressure cook, cook the beans for about 30- 50 mins , depending on how tender you like them.
You can boil beans and freeze for when the need arises. In the recipe I used canned black eyed pea,, you can use black eyed peas if available.