Name: Zesty Summer Black-Eyed Pea Salad
Prep time: 30 min
Total time: 4 h 30 min
Yield: 12
Cuisine: US
Ingredients: 6 (15-ounce) cans black-eyed peas, rinsed and thoroughly drained; 1 bunch celery, finely diced; 2 medium red bell peppers, finely diced; 2 medium yellow bell peppers, finely diced; 1 large red onion, finely diced; 3 bunches fresh cilantro, finely chopped; 0.75 cup extra-virgin olive oil; 0.5 cup fresh lemon juice, plus more to taste; 3 tablespoons minced fresh garlic; 2 tablespoons garlic powder; 1 tablespoon lemon zest; Sea salt and freshly ground black pepper to taste

A vibrant and refreshing salad featuring tender black-eyed peas, crisp vegetables, and a zesty lemon-garlic dressing. Perfect for picnics, barbecues, or as a light and flavorful side dish. Its beauty lies in its simplicity and the way the flavors meld together over time.

Follow The Directions

01

Step

In a large bowl, combine the rinsed and drained black-eyed peas, diced celery, red bell peppers, yellow bell peppers, red onion, and chopped cilantro. (5 minutes)

02

Step

In a separate bowl, whisk together the extra-virgin olive oil, fresh lemon juice, minced garlic, garlic powder, lemon zest, sea salt, and freshly ground black pepper until well combined. (3 minutes)

03

Step

Pour the dressing over the black-eyed pea and vegetable mixture. Gently toss to ensure all ingredients are evenly coated. (2 minutes)

04

Step

Cover the bowl tightly and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld together. (240+ minutes)

05

Step

Before serving, taste and adjust seasoning as needed, adding more lemon juice, salt, or pepper to your preference. (2 minutes)

For the best flavor, allow the salad to marinate in the refrigerator for at least 4 hours, or ideally overnight. This allows the flavors to fully develop and meld together.
If you prefer a milder onion flavor, soak the diced red onion in cold water for 10 minutes before adding it to the salad. Drain well before using.
Feel free to customize the salad with other vegetables, such as diced cucumber, avocado, or jalapeño for a touch of heat.
This salad can be stored in an airtight container in the refrigerator for up to 3 days.

Adeline Mraz

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.