Black Eyed Pea Salad

I found this recipe on Pinterest. It is delicious! Great for potlucks, picnics and a healthy lunch or dinner meal with a piece of fish or chicken. It will be a staple around here now! I thought the leftovers would make good lunch food but there wasn’t much left over!

Black Eyed Pea Salad

15 oz canned black eye peas
2 cloves garlic, minced
3 tbsp fresh lemon juice (or lime!)
1 tbsp extra virgin olive
1 tsp cumin
pinch crushed red pepper flakes
1/2 tsp salt
1 cup cooked corn
1 cup cherry or grape tomatoes, quartered
1/4 cup minced red onion, finely diced
1/4 cup parsley, chopped
1 jalapeño, seeded and diced
1 medium avocado, diced

Rinse and drain the black eyed peas in a colander.

In a large bowl, combine the garlic,lemon juice, oil, cumin, crushed red pepper, and salt and mix well.

Add the black-eyed peas, corn, tomato, red onion, jalapeno and parsley; mix well and refrigerate at least 20 minutes. When ready to eat, gently mix in the avocado and serve right away.

adapted from’s recipe
This recipe is linked to Beth Fish Reads’ Weekend Cooking!
Peggy Ann

15 thoughts on “Black Eyed Pea Salad

  1. Black eyed peas aren't widely available in Australia- I haven't eaten them much, but this does look good, I do like this sort of salad. Everyone seems to be thinking about picnics this week.


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