Black Eyed Pea Salad
A quick and easy recipe for Black-Eyed Pea Salad featuring Southern black-eyed peas, corn, tomatoes, and more!
Servings: 8
Calories: 101kcal
Ingredients
For the Salad:
- 1 (15 ounce) can black eyed peas, drained and rinsed
- 1 (15 ounce) can corn, drained and rinsed
- 1 English cucumber, diced small
- 2 Roma tomatoes, seeds and pulp removed, diced small
- ½ red bell pepper, stem and seeds removed, diced
- ½ red onion, finely diced
For the Dressing:
- ¼ cup red wine vinegar
- Juice of lime
- 1 tablespoon granulated sugar
- 1 teaspoon Kosher salt
- ⅓ cup avocado or canola oil
Instructions
- Combine all of the salad ingredients together in a large bowl and stir to combine.
- If making the dressing, combine the vinegar, lime, sugar, and salt in a bowl. Very slowly, drizzle in the oil, whisking all the while.
- Pour dressing over the salad and toss to combine. Refrigerate at least 3-4 hours or up to overnight. Serve and enjoy.
Nutrition
Calories: 101kcal | Carbohydrates: 4g | Fat: 9g | Saturated Fat: 1g | Sodium: 293mg | Potassium: 117mg | Sugar: 3g | Vitamin A: 400IU | Vitamin C: 13.2mg | Calcium: 9mg | Iron: 0.2mg