I made this Black-Eyed Pea Salad for the first time last summer. After having the June 2006 issue of Everyday Food sitting on my bookshelf for the past 4 years, I finally decided to give this recipe a try. As a native Californian, I didn’t even know what a black-eyed pea looked like, let alone know what they tasted like. All I knew about black-eyed peas, was that they were southern and used to kill Earl in an old Dixie Chicks song.
Now that we are actually living in the south, I decided to give this vegetable bean a chance. I have to say, the black-eyed pea won me over! It’s now February and I’m still making this recipe on a regular basis. I really can’t get enough of this salad!
The black-eyed pea’s soft and creamy texture along side the sweet and crunchy red bell pepper is perfectly matched with the added softness and sweet flavor of the corn. The cider vinegar and dijon mustard bring a delicious tangy zip to this vibrantly colored salad. The original recipe calls for frozen corn, which is what I use this time of year, but during the summer, I like to use fresh corn cut from the cob. For added crunch, cut the kernels off an uncooked cob or to achieve a softer kernel, cook corn to desired tenderness using a cooking method of your choice (e.g. grilling, boiling, etc.).
This salad pairs nicely with roasted or grilled (depending on the season) pork tenderloin and can easily be prepared ahead of time. This has also become my go to salad for summer BBQ get togethers with friends and family.
Black-Eyed Pea Salad
Printable Version
Serves 4
Ingredients:
1 teaspoon Dijon mustard
2 tablespoons cider vinegar
2 tablespoons vegetable oil
1 can (15 ounces) black-eyed peas, drained and rinsed
1 10 oz pkg frozen corn kernels, thawed
1 red bell pepper (ribs and seeds removed), finely diced
2 green onions, thinly sliced
coarse salt and ground pepper
Directions:
In a medium bowl, whisk mustard, vinegar, and oil. Add all vegetables and season with salt and pepper to taste. Toss to combine.
If preparing this recipe in advance; cover salad and refrigerate. Bring to room temperature before serving.
Source: Adapted from Everyday Food
Nutritional Information:*
per serving: 212 calories; 27 grams carbohydrates; 8 grams fat; 9 grams protein; 5 grams fiber
*These calculations are for educational purposes only and can vary according to a particular brands product formulation. Check labels for more information and follow the advice of your healthcare provider.
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