Vibrant Black-Eyed Pea Salad (Texas Caviar)
Make this fresh, zingy black-eyed pea salad, perfect as a light side dish or dip for gatherings.
- Prep Time: 15 min
- Cook Time: 0 min
- Total Time: 15 min
- Yield: 6 servings 1x
- Category: Side Dish
- Method: No Cook
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 1 (15 ounce) can black-eyed peas, rinsed and drained
- 1 cup chopped red bell pepper
- 1 cup chopped yellow or orange bell pepper
- 1/2 cup chopped red onion
- 1 cup frozen or canned corn, thawed or drained
- 1/2 cup chopped fresh cilantro
- 1/4 cup olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cumin
- Salt and black pepper to taste
Instructions
- Combine the rinsed black-eyed peas, chopped bell peppers, red onion, corn, and cilantro in a large bowl.
- In a separate small bowl, whisk together the olive oil, apple cider vinegar, sugar, Dijon mustard, chili powder, and cumin until well combined.
- Pour the dressing over the pea and vegetable mixture.
- Toss gently until all ingredients are evenly coated with the dressing.
- Season with salt and pepper to your preference.
- Cover the bowl and refrigerate for at least 1 hour before serving to allow the flavors to meld.
Notes
- For an extra kick, add 1/4 teaspoon of cayenne pepper or a dash of hot sauce to the dressing.
- Serve this fresh pea salad recipe with tortilla chips for a great Texas caviar dip.
- You can substitute parsley for cilantro if you prefer a different herbal note.
Nutrition
- Serving Size: 3/4 cup
- Calories: 180
- Sugar: 5
- Sodium: 150
- Fat: 9
- Saturated Fat: 1
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 6
- Protein: 6
- Cholesterol: 0