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Vibrant Black-Eyed Pea Salad (Texas Caviar)

A white bowl filled with vibrant Black-eyed pea salad mixed with chopped red peppers and fresh parsley.
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Make this fresh, zingy black-eyed pea salad for a lighter, modern side dish or dip, perfect for New Year’s gatherings.

Ingredients

Scale
  • 1 (15 ounce) can black-eyed peas, rinsed and drained
  • 1 cup frozen corn, thawed
  • 1 red bell pepper, chopped
  • 1/2 cup red onion, finely chopped
  • 1/2 cup fresh cilantro, chopped
  • 1/4 cup olive oil
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon sugar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional: 1 jalapeño, seeded and minced

Instructions

  1. Combine the rinsed black-eyed peas, thawed corn, chopped red bell pepper, red onion, and cilantro in a large bowl.
  2. In a separate small bowl, whisk together the olive oil, apple cider vinegar, sugar, Dijon mustard, chili powder, salt, and pepper until well combined. If using, whisk in the minced jalapeño.
  3. Pour the vinaigrette dressing over the pea and vegetable mixture.
  4. Gently toss all ingredients until everything is evenly coated with the dressing.
  5. Cover the bowl and refrigerate for at least 1 hour before serving to allow the flavors to meld. This salad tastes best when chilled.
  6. Serve as a side dish or as a Texas caviar dip with tortilla chips.

Notes

  • This recipe is great for meal planning; it holds up well in the refrigerator for up to four days.
  • For a tangier flavor, increase the apple cider vinegar by one tablespoon.
  • If you are looking for simple recipes for everyday meals, this salad fits that goal perfectly.

Nutrition

Find it online: https://carlacooking.com/black-eyed-pea-salad-recipe-fresh/