Black Eyed Bean Salad – Skinny Taste

This healthy black-eyed bean salad is a nutrient-dense, whole food side dish packed with antioxidants, healthy fats, and fiber.

Black Eyed Pea Salad

My cousin shared this vegan black-eyed pea salad recipe with me. It’s fresh, light, delicious and easy to make. You can double the serving size as a meatless main dish or serve it as a side dish with pork ribs, pork tenderloin, or whatever you’re grilling. I think it would be great to take to a potluck. Packed with fiber-rich beans, healthy fats, and antioxidants from parsley and onions, this salad supports cardiovascular health by lowering cholesterol and reducing inflammation. It’s also great for digestion. Other easy bean salad recipes to try include Mediterranean Bean Salad and Southwestern Black Bean Salad.

Why This Black-Eyed Pea Recipe Works

I always try to include more fiber and anti-inflammatory foods in my diet. This salad is a great side dish to make when meal prepping for the week. You can increase the quantity by adding more raw vegetables, like the lentil salad I made. Here are some reasons to love this app:

If you make a healthy black-eyed pea salad recipe like this, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook!

What are black-eyed peas?

Also known as black-eyed peas eastern or black eyed peasIt is a cream-colored legume with a distinctive black “eye” on one side. They have been a staple food in many cultures for centuries and offer a variety of nutritional and health benefits.

Black Eyed Peas Ingredients

This simple black-eyed pea salad uses six main ingredients plus salt, pepper, and olive oil. The recipe card includes exact measurements.

• Black Eyed Peas: Rinse dried black-eyed peas in a colander and drain. If there’s something bad, pick it out.
• water to cook beans
• bay leaves It delivers a subtle herbal scent.
• Red Onion: The crunchy texture of the red onions contrasts with the soft peas.
• italian parsleyAlso called flat parsley, adds freshness.
• Vinaigrette: Lemon juice, red wine vinegar, and olive oil make a light, tangy dressing for black-eyed pea salad.
• salt and pepper Season the peas.

How to Make Black Eyed Pea Salad

Using a pressure cooker makes the black-eyed pea preparation process faster. Once you’re ready, it only takes a few minutes to mix all the ingredients to make your salad. See recipe card below for full instructions.

1. Cooking Peas: Add black beans, bay leaves, and water to the Instant Pot and steam at high pressure for 9 minutes. Let it drain naturally (i.e. don’t touch the pot for 15 minutes after it’s finished cooking). Once the pressure is released, remove the lid and strain out the beans. Discard the bay leaf and let the beans cool.
2. To make the salad: Mix black-eyed peas with onion, parsley, lemon juice, oil, vinegar, salt and pepper.
3. Taste and Soothe: Taste the salad and add more salt and lemon if needed. Refrigerate until ready to eat.

Black Eyed Peas Variant

• If you want to use canned beansDrain and rinse 4 cans, which yields about 6 cups of beans.
• liquid: Boil the beans in vegetable broth for even more flavor.
• onion: Substitute with shallots.
• Hub: Replace the parsley with chives or cilantro.
• vinegar: Replace red wine vinegar with white wine or white balsamic vinegar.
• Add more vegetables: Chopped raw carrots, celery, and broccoli are good options.
• garlic: Mix in 1-2 cloves of grated garlic.
• olive: Add chopped Kalamata or Castelvetrano olives.
• cheese: Mix feta cheese into Mediterranean black-eyed pea salad.
• Don’t have an Instant Pot? Cook black-eyed peas in the slow cooker. Soak the beans in water in the refrigerator overnight. Drain and cook slowly on high for 6 hours.

Food to Serve with Black Eyed Peas

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Refrigerate black eyed pea salad for up to 5 days and enjoy cold as leftovers.

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