Black Eyed Pea Salad with Cajun Seasoning and Fresh Vegetables Recipe
Introduction
This Black Eyed Pea Salad is a vibrant and flavorful dish perfect for any occasion. Packed with fresh vegetables and a zesty Cajun kick, it’s a refreshing side or light snack that’s easy to prepare and enjoy.
Ingredients
- 2 (15.5-ounce) cans black-eyed peas, drained and rinsed
- 1 (15-ounce) can sweet whole kernel corn, drained and rinsed
- 1 green bell pepper, finely diced
- 1 red bell pepper, finely diced
- ½ cup red onion, finely diced
- 1 small jalapeño, deseeded and finely diced
- ¾ cup fresh chopped flat-leaf parsley
- 1 tablespoon Creole Cajun seasoning, homemade or store-bought
- 3 tablespoons olive oil
- 1 tablespoon garlic paste
- 2 tablespoons white balsamic vinegar
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Step 1: In a large bowl, combine the black-eyed peas, corn, green and red bell peppers, red onion, jalapeño, chopped parsley, and Creole Cajun seasoning.
- Step 2: In a small bowl, whisk together the olive oil, garlic paste, and white balsamic vinegar until well combined. Pour this dressing over the black-eyed pea mixture and toss thoroughly to coat everything evenly.
- Step 3: Taste the salad and season with kosher salt, freshly ground black pepper, or additional Cajun seasoning according to your preference.
- Step 4: Transfer the salad to an airtight container and refrigerate for at least 30 minutes to allow the flavors to meld. Before serving, give the salad a good toss as separation may occur.
- Step 5: Serve the Black Eyed Pea Salad on its own, alongside your favorite main dishes, or as a tasty snack with tortilla chips. Enjoy!
Tips & Variations
- For extra freshness, add a squeeze of lime juice just before serving.
- Swap the white balsamic vinegar for apple cider vinegar for a different tang.
- Include diced avocado for creamy texture and richness.
- Use smoked paprika in the Cajun seasoning for a smoky depth.
- To reduce heat, remove all seeds from the jalapeño or omit it entirely.
Storage
Store the Black Eyed Pea Salad in an airtight container in the refrigerator for up to 3 days. The flavors develop even more after resting, but for best texture, consume within this time frame. When ready to eat, stir the salad well before serving. It is served cold or at room temperature; no reheating is necessary.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh black-eyed peas instead of canned?
Yes, but fresh black-eyed peas will need to be cooked until tender before using. This will add extra time but can enhance the salad’s freshness.
Is this salad suitable for meal prep?
Absolutely. This salad holds up well for several days in the fridge, making it great for preparing ahead and enjoying throughout the week.
PrintBlack Eyed Pea Salad with Cajun Seasoning and Fresh Vegetables Recipe
A vibrant and flavorful Black Eyed Pea Salad featuring black-eyed peas, sweet corn, colorful bell peppers, and a zesty Creole Cajun dressing. Perfect as a refreshing side dish or light snack, this salad is easy to prepare and packed with fresh herbs and spices for a tasty Southern-inspired treat.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Southern American
- Diet: Vegetarian
Ingredients
Salad Ingredients
- 2 (15.5-ounce) cans black-eyed peas, drained & rinsed
- 1 (15-ounce) can sweet whole kernel corn, drained & rinsed
- 1 green bell pepper, finely diced
- 1 red bell pepper, finely diced
- ½ cup red onion, finely diced
- 1 small jalapeño, deseeded & finely diced
- ¾ cup fresh chopped flat-leaf parsley
- 1 tablespoon Creole Cajun seasoning, homemade or store-bought
Dressing Ingredients
- 3 tablespoons olive oil
- 1 tablespoon garlic paste
- 2 tablespoons white balsamic vinegar
- Kosher salt & fresh ground black pepper, to taste
Instructions
- Combine Ingredients: In a large bowl, combine the drained and rinsed black-eyed peas and corn with the finely diced green and red bell peppers, red onion, jalapeño, freshly chopped flat-leaf parsley, and Creole Cajun seasoning. Mix well to distribute all the ingredients evenly.
- Make Dressing and Toss Salad: In a small bowl, whisk together olive oil, garlic paste, and white balsamic vinegar until well combined. Pour this dressing over the black-eyed pea mixture and toss thoroughly to coat all the salad ingredients and bring out the flavors. Taste and adjust seasoning with salt, pepper, or additional Cajun seasoning as preferred.
- Chill and Serve: Transfer the prepared salad to an airtight container and refrigerate for at least 30 minutes to allow the flavors to meld nicely. Before serving, toss the salad once again since natural separation may occur. Serve the salad as a refreshing side dish, a snack with tortilla chips, or alongside your favorite main entree. Enjoy!
Notes
- For milder heat, remove all seeds from the jalapeño before dicing.
- Use fresh parsley for best flavor; flat-leaf parsley is preferred for its robust taste.
- Adjust Cajun seasoning to your preferred spice level or use a milder seasoning blend if desired.
- This salad stores well in the refrigerator for up to 2-3 days.
- Serve chilled for the best taste experience.
Keywords: Black Eyed Pea Salad, Cajun Salad, Vegetarian Salad, No-Cook Salad, Southern Salad, Healthy Salad, Bean Salad
