Okay, amiga! Get ready, because I’m about to unleash my latest obsession: Black-Eyed Pea Salad! This isn’t your grandma’s bland bean salad. We’re talking about a flavor fiesta in a bowl, a total Cuba Queen explosion of tastes and textures that will make your taste buds sing! I first had something similar at a potluck, but it was missing that je ne sais quoi. After weeks of testing (and a few kitchen mishaps, let’s be real!), I’ve perfected this Black-Eyed Pea Salad recipe, and I can’t wait to share it with you! It’s the perfect balance of savory, tangy, and just a little bit spicy.
This Black-Eyed Pea Salad perfectly captures my Cuba Queen philosophy. I’m all about taking simple ingredients and turning them into something extraordinary, something bold, something unforgettable. The secret lies in layering flavors and textures. Don’t be shy – go big or go home! I’m absolutely bursting with excitement to share this Black-Eyed Pea Salad recipe with you. Get ready to wow your friends and family!
INGREDIENTS You Need for This:
- 2 (15-ounce) cans black-eyed peas, rinsed and drained: The star of our show! I like to use the Goya brand for the best flavor and texture.
- 1 red bell pepper, finely diced: Adds a pop of color and a touch of sweetness.
- 1/2 red onion, finely diced: For that sharp, pungent bite.
- 1 jalapeño, seeded and minced: Adds just the right amount of heat. Feel free to add more if you’re feeling extra spicy!
- 1/2 cup chopped fresh cilantro: The fresh, herbaceous element that ties everything together.
- 1/4 cup olive oil: Use a good quality extra virgin olive oil for the best flavor.
- 1/4 cup apple cider vinegar: Adds a tangy brightness that balances the other flavors.
- 2 tablespoons lime juice: For an extra burst of citrus. Freshly squeezed is always best!
- 1 tablespoon Dijon mustard: Adds a creamy, tangy depth.
- 1 teaspoon smoked paprika: My secret weapon! It adds a smoky, savory depth that takes this salad to the next level.
- 1/2 teaspoon garlic powder: A little goes a long way to add a savory punch.
- Salt and freshly ground black pepper to taste: Don’t be shy with the seasoning!
The secret to epic Black-Eyed Pea Salad is using smoked paprika instead of regular paprika. This ingredient is a total game-changer. You’ll find the best cilantro for this Black-Eyed Pea Salad at your local farmers market! Splurge on the fresh herbs; trust me. They make all the difference. Here’s the Black-Eyed Pea Salad game-changer that will blow your mind: add a pinch of cayenne pepper for an extra kick! This Black-Eyed Pea Salad ingredient list is short but mighty!
STEP-BY-STEP INSTRUCTIONS:
In a large bowl, combine the rinsed and drained black-eyed peas, diced red bell pepper, red onion, and minced jalapeño. Don’t stress – your Black-Eyed Pea Salad is going to be incredible!
Add the chopped cilantro to the bowl. This is where your Black-Eyed Pea Salad transforms into pure magic.
In a separate small bowl, whisk together the olive oil, apple cider vinegar, lime juice, Dijon mustard, smoked paprika, garlic powder, salt, and pepper. Pro tip for Black-Eyed Pea Salad perfection: Taste and adjust the seasoning to your liking.
Pour the dressing over the black-eyed pea mixture. Here’s where most people mess up their Black-Eyed Pea Salad – but not you! Gently toss everything together until well combined.
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. I’ve found that this Black-Eyed Pea Salad tastes even better after a few hours!
Before serving, give the salad another toss and adjust the seasoning if needed. In my kitchen, this Black-Eyed Pea Salad takes exactly 10 minutes to prep.
Serve chilled and enjoy! While your Black-Eyed Pea Salad is working its magic, grab your camera – this is Instagram gold!
Your Black-Eyed Pea Salad should look vibrant, smell fresh, and taste absolutely irresistible. This Black-Eyed Pea Salad recipe is simple, but the flavors are complex.
PRESENTATION:
Presentation is key, amiga! You can serve this Black-Eyed Pea Salad in so many ways. For a casual gathering, simply pile it high in a beautiful serving bowl. For a more elegant presentation, try serving individual portions in small glass jars or ramekins. Garnish with a sprig of cilantro and a lime wedge for an extra touch of flair. People absolutely lose their minds when I serve this Black-Eyed Pea Salad at barbecues!
This Black-Eyed Pea Salad absolutely slays at dinner parties! Pair it with grilled chicken or fish for a light and refreshing meal. It’s also fantastic as a side dish with tacos or quesadillas. For a vegan option, serve it with grilled tofu or tempeh. Got leftovers? Use them to fill lettuce wraps or add them to your favorite grain bowl.
This Black-Eyed Pea Salad is perfect for picnics, potlucks, and summer barbecues. It’s also a great way to celebrate the New Year – black-eyed peas are said to bring good luck! For a festive twist, try adding some diced avocado or mango. In the fall, roasted sweet potatoes would be a delicious addition to this Black-Eyed Pea Salad.
FAQs:
Can I make this Black-Eyed Pea Salad spicier?
Absolutely! Add more jalapeño or a pinch of cayenne pepper to the dressing. My family is from Cuba and likes things with a kick!
What if I don’t have apple cider vinegar?
You can substitute with white wine vinegar or red wine vinegar. Just be sure to adjust the amount to taste, as these vinegars can be a bit stronger. I’ve used white vinegar in this Black-Eyed Pea Salad before.
Can I use dried black-eyed peas instead of canned?
Yes, but you’ll need to cook them first. Soak them overnight and then simmer them until tender, about 45 minutes to an hour. Make sure they are cooled before adding to the salad.
How long does this salad last in the fridge?
This Black-Eyed Pea Salad will keep for up to 3-4 days in the refrigerator. The flavors will actually meld and get even better over time!
Can I freeze this salad?
I don’t recommend freezing this salad, as the texture of the vegetables may change. It’s best enjoyed fresh.
What if I don’t like cilantro?
You can substitute with parsley or omit it altogether. But trust me, the cilantro adds a lot of flavor! I’ve had people tell me they hate cilantro, and then LOVE this Black-Eyed Pea Salad.
How do I know when my Black-Eyed Pea Salad is perfectly done?
When the flavors have had a chance to meld and the salad is nice and chilled, it’s ready to go! The longer it sits, the better it tastes!
CONCLUSION:
This Black-Eyed Pea Salad is more than just a recipe; it’s a flavor adventure! It represents everything Cuba Queen stands for: bold flavors, fresh ingredients, and a whole lot of love. This recipe is inspired by Black Eyed Pea Salad | Super Easy Bean Salad Recipe that reminds me of the flavors from my culture. It is also similar to the flavors from Curried Black Eyed Pea Salad Sandwiches (Gluten-Free, Vegan)! I think both provide unique variations to making black eyed pea salads!
My Black-Eyed Pea Salad Power Tips:
- Smoked paprika is your secret weapon! Don’t skip it!
- Taste and adjust the seasoning! Every palate is different, so make sure it’s perfect for you.
- Let the flavors meld! The longer it sits, the better it tastes.
Black-Eyed Pea Salad Variations I’ve Created and Loved:
- Avocado and Mango Black-Eyed Pea Salad: Adds a creamy sweetness.
- Roasted Sweet Potato Black-Eyed Pea Salad: Perfect for fall!
- Spicy Chipotle Black-Eyed Pea Salad: Adds a smoky heat.
The Spicy Chipotle Black-Eyed Pea Salad gets the biggest reactions in my family. I’m confident you can make this Black-Eyed Pea Salad your signature dish, amiga! Share your creations and tag me – I can’t wait to see what you come up with! If you like this recipe, you NEED to try this Cucumber Caprese Salad. This black eyed peas okra stew is another dish with black eyed peas if you want to check it out! I hope you loved this recipe like the people from Black-eyed peas are a Southern favorite, y’all! And they’re a Deen ….
\n \n Print
Black-Eyed Pea Salad
This vibrant Black-Eyed Pea Salad is a refreshing and flavorful dish, perfect for potlucks or a light lunch. Packed with fresh vegetables and a zesty dressing, it’s a healthy and delicious way to enjoy a Southern classic.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
- 1 (15-ounce) can black-eyed peas, rinsed and drained
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped green bell pepper
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh cilantro
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a large bowl, combine the black-eyed peas, red bell pepper, green bell pepper, red onion, and cilantro.
- In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper.
- Pour the dressing over the black-eyed pea mixture and toss to combine.
- Refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve chilled.
Notes
For a spicier kick, add a pinch of cayenne pepper or a chopped jalapeño to the salad.