Black Eyed Peas Salad Recipe Vegan and Delicious Ideas

If you’re searching for a vibrant, nutritious, and refreshing vegan salad, look no further than this Black Eyed Peas Salad recipe. Packed with protein-rich black eyed peas, fresh vegetables, and a tangy dressing, this salad is perfect for lunch, picnics, or as a side dish for your favorite meals.

Its delightful mix of textures and flavors will awaken your palate while providing a wholesome boost of energy. Whether you’re a seasoned vegan or simply looking to add more plant-based meals to your routine, this salad is incredibly easy to prepare and keeps well for leftovers.

Embrace the goodness of legumes and fresh produce in one colorful bowl that’s as pleasing to the eyes as it is to your taste buds.

In this post, I’ll guide you through the simple steps to create this delicious vegan black eyed peas salad, share tips and variations, and explain why it’s a must-have recipe in your culinary repertoire.

Why You’ll Love This Recipe

This black eyed peas salad is not only a powerhouse of nutrition but also a versatile dish that suits various occasions. It’s naturally vegan, gluten-free, and packed with fiber and protein, making it a perfect meal for anyone looking for a healthy and satisfying option.

The salad’s bright, fresh ingredients paired with a zesty dressing create a balanced flavor profile that’s both refreshing and filling. Plus, it requires minimal cooking — mostly assembling — which means it’s perfect for busy weekdays or last-minute gatherings.

Whether you’re meal prepping for the week or need a quick side for your barbecue, this salad is a reliable crowd-pleaser.

Ingredients

• 1 ½ cups cooked black eyed peas (or 1 can, drained and rinsed)
• 1 cup cherry tomatoes, halved
• 1 small red onion, finely diced
• 1 cucumber, diced
• 1 red bell pepper, diced
• ½ cup fresh parsley, chopped
• ¼ cup fresh cilantro, chopped
• 2 cloves garlic, minced
• Juice of 1 lemon
• 3 tablespoons extra virgin olive oil
• 1 teaspoon ground cumin
• Salt and black pepper, to taste
• 1 teaspoon maple syrup or agave nectar (optional, for a touch of sweetness)
• 1 avocado, diced (optional, for creaminess)

Equipment

• Large mixing bowl
• Sharp knife
• Cutting board
• Measuring spoons
• Juicer (optional, for lemon juice)
• Mixing spoon or salad tossers
• Serving bowl or storage container

Instructions

1. Prepare the black eyed peas: If using dried black eyed peas, soak them overnight and cook according to package instructions until tender. Drain and let cool. For convenience, canned black eyed peas can be used after rinsing thoroughly to remove excess sodium.
2. Chop your vegetables: Halve the cherry tomatoes, finely dice the red onion, cucumber, and red bell pepper. Chop the parsley and cilantro finely. Mince the garlic cloves.
3. Make the dressing: In a small bowl, whisk together the lemon juice, extra virgin olive oil, ground cumin, maple syrup (if using), and a pinch of salt and black pepper until emulsified.
4. Combine salad ingredients: In your large mixing bowl, add the black eyed peas, tomatoes, red onion, cucumber, bell pepper, parsley, cilantro, and garlic. Toss gently to mix all ingredients evenly.
5. Add the dressing: Pour the dressing over the salad and toss again until everything is well coated.
6. Optional avocado addition: If using, gently fold in the diced avocado to add creaminess and extra nutrients.
7. Chill and serve: For best flavor, refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld beautifully. Taste and adjust seasoning if necessary before serving.

Tips & Variations

“Feel free to customize your black eyed peas salad with your favorite fresh herbs or add crunchy nuts like toasted walnuts or almonds for a satisfying texture.”

• Make it spicy: Add finely chopped jalapeños or a pinch of cayenne pepper to the dressing for a kick.
• Boost the protein: Toss in some cooked quinoa or chickpeas for an extra boost of plant-based protein.
• Use fresh peas: If black eyed peas aren’t available, try using fresh or frozen green peas for a different taste and texture.
• Herb swaps: Substitute cilantro with fresh basil or mint for a unique twist.
• Dress it differently: Try a balsamic vinaigrette or a tahini-based dressing for variety.
• Meal prep: This salad keeps well in the fridge for up to 3 days, but add avocado just before serving to prevent browning.

Nutrition Facts

Serving Suggestions

This black eyed peas salad makes a fantastic standalone meal for lunch or dinner, especially when paired with warm whole grain bread or pita. It can also complement a variety of dishes, adding freshness and nutrition to your plate.

Consider serving it alongside grilled vegetables or vegan burgers for a complete meal. It also pairs wonderfully with dishes like the Chicken Shrimp And Broccoli Recipes (vegan adaptations available) or a light soup like the Clam Chowder San Francisco Recipe (try a vegan version with coconut milk).

For dessert after your meal, the Cinnamon Pecan Ice Cream Recipe offers a delightful treat that balances spice and sweetness perfectly.

Conclusion

This Vegan Black Eyed Peas Salad is a wonderful addition to any meal plan. It’s easy to make, full of wholesome ingredients, and flexible enough to suit your taste preferences.

The combination of protein-packed black eyed peas with crunchy vegetables and zesty dressing creates a dish that’s both nourishing and satisfying.

Whether you’re cooking for yourself, family, or friends, this salad can be a colorful centerpiece or a refreshing side dish. Plus, its longevity in the fridge makes it ideal for meal prepping, ensuring you have a healthy option ready whenever hunger strikes.

Give this recipe a try and discover how simple, delicious, and satisfying vegan cooking can be!

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