This festive and healthy salad is extra fun to make on New Year’s Day alongside my other New Year’s Eve recipes, as tradition holds that eating salad with black eyed peas brings good luck and prosperity. But it can also be served as a crowd-pleasing dish for game days, potlucks, picnics, or your next barbecue served as a side dish or dip with tortilla chips.
Ingredients
You’ll need two sets of simple, everyday ingredients for this versatile, year-round black eyed peas salad that is sure to impress!
For the salad dressing, I am using my lemon balsamic vinegar dressing. For that, you will need balsamic vinegar, extra-virgin olive oil, freshly squeezed lemon juice, minced garlic, kosher salt, and freshly ground black pepper.
To make the salad, gather canned black eyed peas (15 ounce cans), cherry tomatoes, English cucumber, celery rib, a red bell pepper, fresh or canned corn, red onion, and fresh herbs (italian parsley or cilantro).
How to Make Ahead & Store Leftovers
Make ahead: If you know you’re going to be short on time, you can make this recipe in advance. Simply make the salad and cover it with stretch film or store in an airtight container. Keep in the fridge overnight or until you’re ready to serve. Storage: You can store the leftover salad in an airtight container in the fridge and enjoy it for up to four days. Be sure to give it a toss and season it with salt and pepper before serving.
Variations
Whether you are a Greek food connoisseur or can’t get enough of Mexican cuisine, you can change up this Southern salad to suit whatever flavor your heart desires! There are so many different ways, but here are some suggestions:
Make it an easy recipe: Simply serve this black-eyed pea and corn and red onion salad by itself or with some tortilla chips for a carefree snack or easy side dish! Pair it with your favorite main dishes: This delicious salad is the perfect simple side dish to complete a holiday meal, like my Instant Pot Pot Roast or my Roasted Cornish Hens (here are some other Cornish Hen pairings!). If you’re more in the mood for a simple weeknight dinner, serve this salad alongside my Vegetable Beef Soup, Baked Chicken Breasts, or my delicious Air Fried Drumsticks. Serve with grilled meat and veggies: The fresh and bright flavors of this black pea salad pair perfectly with my Grilled Mahi Mahi, Grilled Shrimp Kabobs, or Grilled Flank Steak.
Make it Mexican: Add jalapeño and cilantro and top with my Chili Lime Vinaigrette. You can even make black eyed pea salad with Rotel. Give it a Greek/Mediterranean flair: For a Mediterranean black eyed pea salad or a black eyed pea salad Greek version, toss in a cup of crumbled feta cheese and top with chopped fresh mint and fresh dill. Try an African black eyed pea salad: Layer the salad over a base of basmati rice and substitute the lemon juice for lime juice.
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If you try this Black-Eyed Pea Salad recipe or any other salad recipes on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories. This Recipe is:
