Salads & Sides
Easy Black Eyed Peas Salad
I love how colourful and filling this black eyed peas salad is. I mix cooked black eyed peas with cucumber, cherry tomatoes, red, yellow and green bell peppers and white onion, then make a fresh parsley, garlic and lemon dressing separately before mixing everything together. I leave the finished salad for about an hour so the flavours have time to come together. I originally served it alongside my air fryer shepherd's pie style brunch, but it is substantial enough to enjoy with other meals too.
- Prep
- 25 mins
- Rest
- About 1 hour
- Difficulty
- Easy
5.0 from 1 rating
Ingredients
- 3 cups cooked black eyed peas
- Handful of cherry tomatoes, halved
- 2 cucumbers, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 green bell pepper, chopped
- 1 white onion, chopped
- For the parsley and garlic dressing:
- 4 cloves fresh garlic, crushed
- 1/2 bunch fresh parsley, chopped
- Juice of 1/2 lemon
- Olive oil, a drizzle
- Chilli flakes, a pinch
- Salt, to taste
- Black pepper, to taste
- Ginger powder, to taste
Method
- 01
Ready and cool the black eyed peas: make sure the cooked black eyed peas are ready and cooled appropriately for the salad.
- 02
Prepare the vegetables: halve the cherry tomatoes and chop the cucumbers, red, yellow and green bell peppers and white onion.
- 03
Make the dressing separately: combine the crushed fresh garlic and chopped parsley, then add the chilli flakes, salt, black pepper and ginger powder. Add the juice of half a lemon and a drizzle of olive oil, then mix everything together.
- 04
Combine the salad ingredients: add the cooked black eyed peas and prepared vegetables to a large bowl.
- 05
Dress and mix the salad: spoon or pour the parsley and garlic dressing over the salad and mix thoroughly so everything is evenly combined.
- 06
Rest before serving: leave the finished salad to sit for about 1 hour before serving so the flavours have time to come together.
A little from me
Lackie's Notes
The quantities are flexible. I used 3 cups of cooked black eyed peas, but the amount can be adjusted depending on how many people you are feeding.
I don't measure every seasoning precisely. The ginger powder in particular was added to taste rather than measured.
I like making the parsley and garlic dressing separately before mixing it through the salad.
Leaving the finished salad for about an hour gives the ingredients time to sit together before serving.
Serve it with
Serving Suggestion
I originally served this salad alongside my air fryer shepherd's pie style brunch.
