This Southwestern Black Eyed Pea Salad is a great way to get some fiber, nutrients, and good luck in this New Year. It’s great on its own or enjoyed with chips and crackers as a festive, nutritious appetizer or snack.
Did you all have a good holiday? Did you eat too much? Are you ready for a break from all the sweets? This year, I couldn’t seem to get full no matter how much I ate. Not sure if it’s because I’m nursing my son, which supposedly burns lots of calories, or because my stomach is a little bigger this year š But either way, it felt nice not to be overly full!
In true American fashion, now that one holiday is over, I’m moving right along to the next: New Year! Some of you may be wondering what this salad has to do with the new year. The answer: black eyed peas. I’ve always been a very superstitious person, so I eat my black eyed peas on New Year’s Day for some extra good luck! Please tell me I’m not the only person who does that?
Southwestern Black Eyed Pea Salad Recipe Ingredients
- Black Eyed Peas – This recipe calls for two 15-ounce cans of black eyed peas, drained and rinsed.
- Veggies – I included red pepper, green pepper, avocado, cherry tomatoes, red onion, cilantro, and garlic.
- Lime – I used the juice from half a large lime.
- Olive oil
- Spices – This salad calls for ground cumin, paprika, salt, and black pepper.
How To Make This Black Eyed Pea Salad
- Add all ingredients to a large bowl and mix until combined. Serve by itself or with chips/crackers if desired.
Recipe Tips and Thoughts
- This salad is vegan and gluten-free.
- I’ve decided to give you a black eyed pea dish with some Southwestern flair, because it’s my favorite kind of flair. I’m pretty sure this Southwestern Black Eyed Pea Salad is the most delicious way to get some good luck in the new year!
- You can eat it as a side dish or enjoy it on chips or crackers. Either way, it’s packed with tons of flavor and filled with healthy vegetables!
- Store in the refrigerator in an airtight container for up to four days.
Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.
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Southwestern Black Eyed Pea Salad
- Total Time: 10 minutes
- Yield: 4-6
Ingredients
- 2 (15 ounce) cans black eyed peas, drained and rinsed
- 1 medium red pepper, diced
- 1 medium green pepper, diced
- 1 large avocado, diced
- 1 cup cherry tomatoes, cut in half
- 1/4 cup chopped red onion
- 1 tablespoon chopped cilantro
- 1 clove garlic, minced
- Juice of 1/2 a large lime
- 2 teaspoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Add all ingredients to a large bowl and mix until combined. Serve by itself or with chips/crackers if desired.
- Prep Time: 10 mins
- Category: Salad, Gluten Free, Vegan
Made this and it was a smash hit! My husband is super picky and he loved it! I added cucumber and doubled the spices and my family couldn’t get enough.
Yah!! So glad you all enjoyed it š
This salad sounds delicious! I always love southwest-style salads and bowls. It might have something to do with my obsession with avocado! š
I’ve always made soup out of black-eyed peas, but I love the idea of a salad. We’re gone over New Years this year but I could see this being on the menu for later in January. Thanks for the Southwestern flare too Izzy. Always appreciated. š
This is SUCH a gorgeous salad, Izzy! I haven’t had black-eyed peas in foreveeeeer but I’m thinking I need to make this for New Years Eve!!
I had a good holiday but am so ready to start eating right again! I need a big bowl of this — it looks so delicious! Hope you and your family have a wonderful New Year, Izzy!