Black Eyed Peas & Corn Salad

Bean salads aren’t just full of fiber and nutrients—they also help you feel fuller and can be incredibly delicious when combined with fresh veggies and herbs. This Mediterranean-style black-eyed pea salad with corn and other vegetables is easy to put together, crunchy, and refreshing all at once.

One thing I really love is a salad that keeps well in the fridge—perfect for planning ahead when hosting guests, having a barbecue, or just staying on top of things with some batch prepping.

I’m using dried black-eyed peas because they cook quickly compared to other legumes, don’t require overnight soaking, and have fewer preservatives than canned ones. This salad also doesn’t need any mayonnaise—just a drizzle of extra virgin olive oil and a splash of vinegar to bring out the flavors.

Ingredients & How-to

The ingredients I’m going to use to make this black-eyed peas salad are dry black eyed peas, corn, tomatoes, bell pepper, green onions, fresh parsley, red onion, red vinegar, olive oil, salt and black pepper.

• Black-eyed peas: I’m using dried black-eyed peas that I boil in water until cooked. You could also use 2 cans of cooked black-eyed peas, after you rinse them well.
• Corn: I’m using one cup of cooked corn. You could use frozen and cook it, canned or fresh, whatever you like.
• Fresh parsley: Instead of fresh parsley, you could use some fresh dill or cilantro.
• Bell pepper: I like to use a red bell pepper as it’s lightly sweeter to green, but you could use any type you have available at home.
• Tomatoes: I’m one big tomato but you could use 2 smaller ones or a couple of handfulls of grape tomatoes.

For full quantities check the recipe down below.

01. To start, I’m placing a big pot filled with water over medium-high heat. When the water starts boiling, I add the black-eyed peas and a teaspoon of salt.

02. It takes about half an hour for the beans to cook. You don’t want them too soft and mushy, but also not raw or hard to bite. Once they’re ready, I rinse them with cold water and set them aside to cool while I prepare the rest of the ingredients.

03. I’m using a red onion, which I peel and roughly chop. I prefer red over brown onions for salads, as they have a milder flavor when eaten raw. To reduce the sharpness, I place the chopped onion in a bowl of cold water with a few ice cubes and let it sit for 10–15 minutes while I prepare the rest of the salad.

04. Next, I remove the seeds and dice the bell pepper, I clean and slice the green onions and dice the tomatoes. I place them in a big bowl and add the cooked corn and fresh parsley in it.

05. I rinse the chopped red onion and add it to bowl, along with the black eyed peas. I mix everything well to combine and now it’s time for seasoning.

06. This black-eyed pea salad doesn’t include any mayonnaise—just a simple vinaigrette. I use extra virgin olive oil, red wine vinegar, and season it with salt and black pepper. If you like a bit more acidity and a hint of sweetness, you can also add some balsamic vinegar.

Substitutions

• You could use grape or cherry tomatoes instead of 1-2 regular ones.
• You could use fresh dill instead of fresh parsley.
• Instead of bell pepper, you could use 2 mini sweet peppers.
• You could use red wine vinegar or apple cider vinegar.

Serving suggestions

We typically enjoy this black-eyed pea salad as a side dish with our main meal. It pairs well with just about anything—meat, fish, or even a veggie burger or some falafels. It’s incredibly versatile!

Storage

If you have any leftovers of this Mediterranean black-eyed pea & corn salad, you can store it in the fridge, in an airtight container and consume it within 3-4 days.

FAQ

Can I used canned black-eyed peas instead of dried ones?