Lucky Black Eyed Pea Salad with Zesty Lemon Dressing
Ah, the cozy delights of cooking! As the days grow shorter and the air becomes crisp, there’s something truly special about preparing a meal that’s both nourishing and vibrant. One dish that brings warmth and comfort into my kitchen is the Lucky Black Eyed Pea Salad with Zesty Lemon Dressing. This colorful salad, bursting with fresh vegetables, not only tastes divine but also carries an enchanting tradition of good fortune and prosperity—a favorite in our family on New Year’s Day. With each bite of this bright and zesty salad, I’m reminded of laughter-filled gatherings and the love we share around the dinner table. Perfect for an easy weeknight dinner or a festive occasion, this recipe will leave you feeling cozy and satisfied. Trust me, you’ll want to pin this one for later!
Why You’ll Love This Recipe
- Quick and easy to make—the perfect choice for busy weeknight dinners or casual gatherings.
- Full of vibrant flavors and textures, giving you a delightful crunch in every bite.
- A nutritious, plant-powered option that’s packed with fiber, protein, and wholesome ingredients.
- Versatile and customizable; perfect as a side or a main dish, and great to prepare ahead of time.
- A beautiful, colorful presentation that will wow your dinner guests and fill your home with warmth.
What You’ll Need
Gather These Simple Ingredients
To whip up this Lucky Black Eyed Pea Salad with Zesty Lemon Dressing, you’ll need:
- 1 can black-eyed peas (rinsed – 15 oz / 400 g can or 1½ cups / 230 g cooked beans)
- 1 medium bell pepper (finely chopped)
- ½ red onion (finely diced)
- 2 medium vine-tomatoes (chopped and seeded if you like)
- 1 small cucumber (diced)
- ½ cup corn (canned drained or frozen)
- ¼ cup fresh parsley (finely chopped)
- 4 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice (or any vinegar)
- 1 tablespoon mustard (yellow or Dijon)
- 1 tablespoon honey (or maple syrup)
- 1 teaspoon dried oregano
- 1 teaspoon salt (or more to taste + black pepper)
Let’s Make It Together
Step-by-Step Instructions
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Make the Dressing: In a large bowl, whisk together 4 tablespoons of extra virgin olive oil, 2 tablespoons of lemon juice, 1 tablespoon of mustard, 1 tablespoon of honey, 1 teaspoon of dried oregano, 1 teaspoon of salt, and a sprinkle of black pepper until smooth. The aroma of zesty lemon will fill your kitchen!
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Add the Black-Eyed Peas: Gently add 1 can of rinsed and drained black-eyed peas to the bowl. Carefully stir so the peas are coated in the dressing. Let them sit for a few moments while you prepare the veggies. This little trick helps them soak up all that fantastic flavor.
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Add the Vegetables: Chop 1 medium bell pepper, ½ a red onion, 2 medium vine-tomatoes, and 1 small cucumber. Drain your ½ cup of corn. Add all the vibrant vegetables to the bowl with the peas. Mix everything together until well combined—watch those colors come alive!
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Taste and Serve: Give your salad a taste and adjust the seasoning as necessary, adding a bit more salt, pepper, or lemon juice if it needs a little extra zing. You can serve it right away or chill it in the fridge for later. This salad is delightful on its own, but I love pairing it with some warm cornbread or fluffy pita. If you’re a cheese lover, a sprinkle of crumbled feta on top adds that final touch of indulgence.
Variations & Creative Twists
- Add Avocado: For a creamy and rich texture, toss in some diced avocado just before serving.
- Spicy Kick: Add a dash of cayenne pepper or chopped jalapeños for a zesty heat that will awaken your taste buds.
- Sweet and Tangy Twist: Substitute honey with a splash of balsamic glaze for a delightful sweet and tangy flavor profile.
- Hearty Addition: Stir in some cooked quinoa or farro for added heartiness and an extra boost of nutrition.
Chef Emma’s Helpful Tips
- Make-Ahead Magic: This salad tastes even better after a few hours in the fridge! Prepare it ahead of time to allow those flavors to marry beautifully.
- Ingredient Swaps: Feel free to customize the vegetables based on what’s in your fridge—corn, peas, or even carrots would work wonderfully.
- Slicing Tricks: Use a sharp knife for clean cuts when chopping the veggies. A good knife makes all the difference!
- Storage Suggestions: Store leftovers in an airtight container in the fridge for up to three days. Just give it a quick stir before serving again!
Nutrition Information per Serving
- Serving Size: 1 cup
- Calories: 200
- Carbohydrates: 29 g
- Sugar: 4 g
- Fat: 8 g
- Protein: 7 g
- Sodium: 400 mg
Frequently Asked Questions
Can I make this ahead?
Absolutely! This salad tastes better when it sits for a while, so feel free to prepare it a few hours or even a day in advance.
Can I use different ingredients?
Yes! Don’t hesitate to mix in your favorite veggies or beans; it’s all about what you love!
How do I store leftovers?
Keep any leftovers in an airtight container in the fridge. It’ll stay fresh for about three days.
How long does it last?
For the best flavor and freshness, enjoy this salad within three days of making it.
Final Thoughts
There you have it—my warm and comforting Lucky Black Eyed Pea Salad with Zesty Lemon Dressing. It’s not just a salad; it’s a celebration of togetherness, warmth, and all the good things that life has to offer. With its colorful ingredients and delightful flavors, each bite feels like a hug from a dear friend. So go ahead, save this recipe to your Pinterest board so it’s ready when you need a cozy treat! Happy cooking!
Lucky Black Eyed Pea Salad
Ingredients
For the Salad
- 1 can black-eyed peas (rinsed – 15 oz / 400 g can or 1½ cups / 230 g cooked beans) Use canned black-eyed peas for convenience.
- 1 medium bell pepper (finely chopped) Any color bell pepper works.
- ½ medium red onion (finely diced)
- 2 medium vine-tomatoes (chopped, and seeded if you like)
- 1 small cucumber (diced)
- ½ cup corn (canned drained or frozen)
- ¼ cup fresh parsley (finely chopped) Can substitute with other fresh herbs.
For the Dressing
- 4 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice (or any vinegar) Adjust to taste.
- 1 tablespoon mustard (yellow or Dijon)
- 1 tablespoon honey (or maple syrup) Can omit or adjust for sweetness.
- 1 teaspoon dried oregano
- 1 teaspoon salt (or more to taste + black pepper) Season to taste.
Instructions
Preparation
- In a large bowl, whisk together the olive oil, lemon juice, mustard, honey, oregano, salt, and black pepper until smooth.
- Gently add the rinsed black-eyed peas to the bowl, and stir to coat. Let them sit while you prepare the vegetables.
- Chop the bell pepper, red onion, vine-tomatoes, and cucumber. Drain the corn and add all the chopped vegetables to the bowl with the peas.
- Mix everything together until well combined and colorful.
- Taste and adjust seasoning if necessary, then serve immediately or chill in the fridge.
