Get ready to tantalize your taste buds with the most refreshing and lightning-fast salad that'll transport you straight to the heart of Southern cuisine! This Quick n Easy Black Eyed Peas Salad is not just a recipe—it's a flavor explosion that takes mere minutes to prepare and promises to become your new go-to dish for summer gatherings, potlucks, or a quick, nutritious lunch. Packed with vibrant colors, zesty flavors, and wholesome ingredients, this salad is about to revolutionize your meal prep game!
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Southern
Serves: 4 servings
Ingredients
- 2 cups canned black-eyed peas, drained and rinsed
- 1 cup diced bell pepper
- 1/2 cup diced red onion
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
Instructions
- Drain and rinse the canned black-eyed peas thoroughly under cold running water to remove excess sodium and preserve freshness.
- Wash and dice the bell pepper into small, uniform cubes approximately 1/4 inch in size to ensure even distribution throughout the salad.
- Peel and finely dice the red onion, making sure to cut pieces similar in size to the bell pepper for consistent texture.
- Rinse fresh cilantro under cool water and pat dry with paper towels. Chop the cilantro leaves and tender stems into fine pieces.
- In a large mixing bowl, combine the drained black-eyed peas, diced bell pepper, red onion, and chopped cilantro.
- In a separate small bowl, whisk together olive oil and apple cider vinegar to create a light vinaigrette dressing.
- Pour the vinaigrette over the black-eyed pea mixture and gently toss to ensure all ingredients are evenly coated.
- Season with salt and freshly ground black pepper to taste, adjusting seasoning as needed.
- Cover the salad and refrigerate for 15-30 minutes to allow flavors to meld together before serving.
- Serve chilled as a refreshing side dish or light lunch, garnishing with additional cilantro if desired.
Tips
- Rinse Thoroughly: Always drain and rinse canned black-eyed peas under cold water to reduce sodium and maintain freshness.
- Uniform Chopping: Cut bell peppers and onions into consistently sized pieces for an even texture and professional presentation.
- Fresh is Best: Use fresh cilantro and chop it just before adding to the salad to preserve its bright flavor and aroma.
- Marination Magic: Let the salad chill in the refrigerator for 15-30 minutes before serving to allow flavors to meld and intensify.
- Customization Options: Feel free to add diced cucumber, cherry tomatoes, or swap cilantro for parsley based on your preference.
- Dressing Tip: Whisk the olive oil and apple cider vinegar thoroughly to create a smooth, well-integrated vinaigrette.
- Serving Suggestion: This salad tastes even better the next day, making it perfect for meal prep and advanced preparation.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 20g
Protein: 7g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
