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Black eyed pea salad with black beans, corn, tomatoes, peppers and fresh coriander served with tortilla chips.
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Black Eyed Pea Salad Recipe

A quick black eyed pea salad made with beans, corn and fresh vegetables tossed in a simple lime vinaigrette. No cooking required, easy to prep ahead, and works as a side dish or a scoopable dip with chips.
Prep Time15 minutes
Cook Time0 minutes
Total Time15 minutes
Course: Appetizer, Salad, Side Dish
Cuisine: American, Mediterranean, Mexican
Keyword: healthy, party food, quick, Spicy
Servings: 6 people
Author: Karina Carrel

Ingredients

For salad:

  • 15 ounces black eyed peas rinsed and drained (1 can)
  • 15 ounces black beans rinsed and drained (1 can)
  • 15 ounces corn rinsed and drained (1 can)
  • 3/4 cup red onion diced (about 1 large onion)
  • 1 cup yellow bell pepper or orange pepper (diced)
  • 3/4 cup coriander chopped (about a bunch)
  • 2 jalapeños finely diced
  • 3 roma tomatoes diced

Dressing:

  • 1/3 cup olive oil
  • 2 tbsp fresh lime juice
  • 1/4 tsp black pepper
  • 1 1/2 tsp salt
  • 2 cloves garlic finely grated
  • 1 tsp cumin ground
  • 1 tsp honey
  • 2 tbsp red wine vinegar

To serve:

  • Tortilla chips or any corn chips
US - Metric

Instructions

  • In a large bowl, add the black eyed peas, black beans, corn, red onion, bell pepper, tomatoes, jalapeños and coriander.
    Black eyed pea salad ingredients in a bowl with black beans, corn, red onion, tomatoes, bell peppers, jalapeños and fresh coriander before mixing.
    • Drain the beans and corn really well before adding them in. Extra liquid is what makes bean salads turn watery later.
  • In a small bowl or measuring jug, whisk together the olive oil, lime juice, red wine vinegar, garlic, cumin, honey, salt and black pepper until fully combined.
    Homemade lime vinaigrette for black eyed pea salad made with olive oil, lime juice, vinegar, garlic and seasonings.
  • Add dressing to salad mixture and stir all until coated and combined.
    Black eyed pea salad ingredients with homemade lime vinaigrette being poured over beans, corn, tomatoes and fresh vegetables in a glass bowl.
    • Make sure the garlic is finely grated or minced very small. Bigger pieces stay harsh and overpower the salad after sitting.
  • Toss everything together until evenly coated and combined. Don’t overmix once the tomatoes go in or they’ll start breaking down and make the salad too wet.
    Black eyed pea salad tossed with lime vinaigrette, black beans, corn, tomatoes, peppers and fresh herbs in a large glass bowl.
  • Serve with tortilla chips or corn chips for scooping.
    Easy black eyed pea salad served in a bowl with fresh coriander and tortilla chips on the side.
    • Let the salad sit for 15–20 minutes before serving if you have time. The beans absorb the dressing and the flavor gets noticeably better.

Video

Notes

Store leftovers in an airtight container, jar or any container with a lid in the fridge for up to 3 days. The flavors continue to develop as it sits, so it often tastes even better the next day. Stir before serving, as the dressing may settle at the bottom.
If it starts to feel a little dry after storing, refresh it with a small splash of lime juice or a drizzle of extra virgin olive oil.
For best texture, add ingredients like avocado or cucumber just before serving.
Happy cooking! Xx
Before serving leftovers, taste and adjust the seasoning. Beans absorb flavor over time, so a small pinch of salt or extra lime can bring it back.

Nutrition

Calories: 388kcal | Carbohydrates: 54g | Protein: 15g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 683mg | Potassium: 806mg | Fiber: 14g | Sugar: 8g | Vitamin A: 748IU | Vitamin C: 62mg | Calcium: 59mg | Iron: 4mg