Marinated Black Eyed Pea Salad: A Flavorful & Refreshing Recipe

Looking for a vibrant, flavorful, and healthy salad that’s perfect for potlucks, barbecues, or a light lunch? Look no further than this Marinated Black Eyed Pea Salad! This recipe combines the earthy goodness of black-eyed peas with a tangy, herbaceous marinade, creating a truly irresistible dish. It’s easy to make, packed with nutrients, and can be customized to your liking. Get ready to discover your new favorite salad!

Why You’ll Love This Black Eyed Pea Salad

• Flavorful: The marinade is the star of the show, infusing the black-eyed peas with a bright, zesty, and slightly sweet flavor.
• Healthy: Black-eyed peas are a great source of protein, fiber, and iron. This salad is also packed with fresh vegetables, adding vitamins and minerals.
• Versatile: This salad can be served as a side dish, a light lunch, or even a topping for grilled chicken or fish.
• Easy to Make: With minimal cooking and simple ingredients, this salad comes together quickly and easily.
• Make-Ahead Friendly: The flavors deepen and meld together as the salad sits, making it perfect for preparing in advance.
• Customizable: Easily adapt the recipe to your taste by adding or substituting ingredients.

Ingredients You’ll Need

Here’s a breakdown of the ingredients you’ll need for this delicious marinated black-eyed pea salad:

• Black-Eyed Peas: The heart of the salad! You can use canned or cooked dried black-eyed peas. If using canned, make sure to rinse and drain them well.
• Red Onion: Adds a sharp, pungent flavor that balances the sweetness of the other ingredients.
• Bell Pepper: Provides a crisp texture and sweetness. We recommend using red or orange bell pepper for the best flavor and color.
• Celery: Adds a refreshing crunch and mild flavor.
• Fresh Parsley: Contributes a fresh, herbaceous flavor and vibrant green color.
• Fresh Cilantro: Adds a bright, citrusy flavor that complements the other ingredients. (If you’re not a fan of cilantro, you can substitute with more parsley or omit it altogether.)
• Apple Cider Vinegar: Provides a tangy base for the marinade.
• Olive Oil: Adds richness and helps to emulsify the marinade.
• Dijon Mustard: Adds a subtle tang and helps to bind the marinade ingredients.
• Honey (or Maple Syrup): Adds a touch of sweetness to balance the acidity of the vinegar.
• Garlic: Provides a pungent, savory flavor.
• Salt and Pepper: To taste.
• Optional Add-Ins: Jalapeño (for heat), corn (for sweetness and texture), cucumber (for coolness and crunch), avocado (for creaminess), feta cheese (for salty tang).

Detailed Instructions: Making Your Marinated Black Eyed Pea Salad

Follow these step-by-step instructions to create the perfect marinated black-eyed pea salad:

Step 1: Prepare the Black-Eyed Peas

If using canned black-eyed peas:

1. Open the cans of black-eyed peas and pour them into a colander.
2. Rinse the peas thoroughly under cold running water until the water runs clear. This removes any excess sodium and canning liquid.
3. Drain the peas completely. Shake the colander gently to remove any excess water. You want the peas to be as dry as possible so they absorb the marinade properly.

If using dried black-eyed peas:

1. Soaking (Recommended): Place the dried black-eyed peas in a large bowl and cover them with plenty of cold water. Soak them for at least 4 hours, or preferably overnight. This helps to soften the peas and reduces cooking time. Drain and rinse the soaked peas before cooking.
2. Quick Soak (Alternative): If you’re short on time, you can use the quick-soak method. Place the dried black-eyed peas in a large pot and cover them with plenty of cold water. Bring the water to a boil and boil for 2-3 minutes. Remove from heat, cover, and let stand for 1 hour. Drain and rinse the soaked peas before cooking.
3. Cooking: Place the soaked (or quick-soaked) black-eyed peas in a large pot and cover them with fresh water. Bring to a boil, then reduce heat and simmer for 20-30 minutes, or until the peas are tender but not mushy. Check the peas periodically to ensure they are cooking evenly and add more water if needed.
4. Drain and Cool: Once the peas are cooked, drain them thoroughly in a colander. Rinse them under cold water to stop the cooking process and help them cool down.
5. Pat Dry: Gently pat the cooked black-eyed peas dry with paper towels to remove any excess moisture. This will help them absorb the marinade more effectively.

Step 2: Prepare the Vegetables

1. Red Onion: Peel the red onion and cut it in half. Place the flat side down on the cutting board and thinly slice the onion. You can also dice the onion if you prefer a smaller size. To mellow the onion’s sharp flavor, you can soak the sliced or diced onion in ice water for 10-15 minutes. Drain well before adding to the salad.
2. Bell Pepper: Wash the bell pepper and remove the stem, seeds, and membranes. Dice the bell pepper into small, bite-sized pieces.
3. Celery: Wash the celery stalks and trim off the ends. Dice the celery into small, bite-sized pieces.
4. Fresh Parsley and Cilantro: Wash the parsley and cilantro thoroughly. Remove any tough stems and finely chop the leaves.
5. Optional Add-Ins (Jalapeño): If using jalapeño for heat, carefully remove the seeds and membranes (unless you want it very spicy). Mince the jalapeño finely. Remember to wash your hands thoroughly after handling jalapeños.
6. Optional Add-Ins (Cucumber): Wash the cucumber and dice it into small pieces. You can peel the cucumber if you prefer, but the peel adds nutrients and texture.
7. Optional Add-Ins (Avocado): If using avocado, peel and dice it just before serving to prevent browning. Toss it gently with a little lemon juice to further prevent oxidation.

Step 3: Make the Marinade

This is where the magic happens! The marinade infuses the black-eyed peas and vegetables with flavor.

1. Combine Ingredients: In a medium-sized bowl, whisk together the apple cider vinegar, olive oil, Dijon mustard, honey (or maple syrup), minced garlic, salt, and pepper.
2. Taste and Adjust: Taste the marinade and adjust the seasonings as needed. You may want to add more honey for sweetness, vinegar for tang, or salt and pepper to taste. Don’t be afraid to experiment to find the perfect balance of flavors.
3. Emulsify: Whisk the marinade vigorously until it is well combined and emulsified. This means the oil and vinegar are blended together and won’t separate.

Step 4: Combine and Marinate

1. Combine Ingredients: In a large bowl, combine the drained black-eyed peas, red onion, bell pepper, celery, parsley, and cilantro (and any other optional vegetables you’re using).
2. Pour Marinade: Pour the marinade over the black-eyed pea mixture.
3. Toss Gently: Toss gently to ensure that all the ingredients are well coated with the marinade.
4. Marinate: Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes, or preferably several hours. The longer the salad marinates, the more the flavors will meld together. For the best flavor, marinate overnight.
5. Stir Occasionally: If marinating for more than an hour, stir the salad occasionally to ensure that the marinade is evenly distributed.

Step 5: Serve and Enjoy!

1. Taste and Adjust (Again!): Before serving, taste the salad again and adjust the seasonings if needed. You may want to add more salt, pepper, or a splash of vinegar.
2. Add Optional Toppings: If using, add any optional toppings such as avocado or feta cheese just before serving.
3. Serve Chilled: Serve the marinated black-eyed pea salad chilled.
4. Enjoy! This salad is delicious on its own, as a side dish, or as a topping for grilled protein or salads.

Tips for the Best Marinated Black Eyed Pea Salad

• Don’t overcook the black-eyed peas: Overcooked black-eyed peas will be mushy and unappetizing. Cook them until they are tender but still hold their shape.
• Chop the vegetables into uniform sizes: This will ensure that the salad is visually appealing and that all the ingredients are evenly distributed.
• Don’t skip the marinating time: The marinating time is crucial for allowing the flavors to meld together. The longer the salad marinates, the better it will taste.
• Use fresh herbs: Fresh herbs add a bright, vibrant flavor to the salad.
• Adjust the sweetness to your liking: If you prefer a sweeter salad, add more honey or maple syrup. If you prefer a tangier salad, add more vinegar.
• Add a pinch of red pepper flakes for a little heat: This will add a subtle kick to the salad.
• If you don’t have apple cider vinegar, you can substitute with white wine vinegar or red wine vinegar.
• For a creamier salad, add a dollop of Greek yogurt or sour cream.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. The salad may become slightly more watery as it sits, but the flavor will still be delicious.

Variations and Additions

The beauty of this recipe is its versatility. Here are some ideas for variations and additions to make it your own:

• Spicy: Add a finely minced jalapeño or a pinch of red pepper flakes to the marinade for a kick of heat.
• Sweet: Add a can of drained and rinsed corn kernels for extra sweetness and texture.
• Creamy: Dice an avocado and gently fold it into the salad just before serving. Be careful not to overmix, as the avocado can become mushy. You can also add a dollop of Greek yogurt or sour cream for extra creaminess.
• Mediterranean: Add crumbled feta cheese, Kalamata olives, and chopped cucumber for a Mediterranean twist.
• Tex-Mex: Add diced tomatoes, green chiles, and a sprinkle of chili powder for a Tex-Mex flair.
• Smoked: Add smoked paprika to the marinade for a smoky flavor. You could also add some chopped smoked sausage or bacon for a heartier salad.
• Beans: Add other types of beans, such as kidney beans, pinto beans, or cannellini beans, for added variety and texture.
• Grains: Add cooked quinoa, farro, or brown rice to make the salad more substantial and filling.
• Different Herbs: Experiment with different herbs, such as dill, mint, or oregano.
• Citrus: Add a squeeze of lemon or lime juice to the marinade for extra brightness. You can also add some grated lemon or lime zest for a more intense citrus flavor.
• Nuts and Seeds: Add toasted pecans, walnuts, or sunflower seeds for added crunch and flavor.

Serving Suggestions

This marinated black-eyed pea salad is incredibly versatile and can be served in a variety of ways:

• Side Dish: Serve it as a side dish at barbecues, potlucks, picnics, or family gatherings. It pairs well with grilled meats, chicken, fish, and vegetables.
• Light Lunch: Enjoy it as a light and refreshing lunch on its own or with a side of whole-wheat crackers or pita bread.
• Salad Topping: Use it as a topping for green salads, grain bowls, or tacos.
• Appetizer: Serve it as an appetizer with tortilla chips or toasted baguette slices.
• Sandwich Filling: Use it as a filling for sandwiches or wraps.
• With Grilled Protein: It’s fantastic alongside grilled chicken, fish, or tofu. The bright flavors cut through the richness of the grilled protein beautifully.
• Potluck Star: This salad travels well and is always a crowd-pleaser at potlucks and gatherings.

Make-Ahead Instructions

This salad is perfect for making ahead of time! In fact, the flavor improves as it sits.

To make ahead:

1. Prepare the salad as instructed.
2. Store it in an airtight container in the refrigerator for up to 3 days.
3. The flavors will meld together and deepen over time.
4. Before serving, taste and adjust the seasonings if needed. You may need to add a little more vinegar or olive oil to refresh the salad.
5. If adding avocado, add it just before serving to prevent browning.

Nutritional Information (Approximate)

(Per serving, based on a serving size of approximately 1 cup. Nutritional information will vary based on specific ingredients and serving size.)

• Calories: Approximately 200-250
• Protein: 10-12 grams
• Fiber: 8-10 grams
• Fat: 10-15 grams
• Carbohydrates: 25-30 grams

This salad is a good source of protein, fiber, iron, and vitamins.

Frequently Asked Questions (FAQ)

Q: Can I use frozen black-eyed peas?

A: Yes, you can use frozen black-eyed peas. Cook them according to the package directions before adding them to the salad. Make sure to drain them well.

Q: Can I use dried herbs instead of fresh herbs?

A: While fresh herbs are preferred for their flavor, you can use dried herbs in a pinch. Use about 1 teaspoon of dried herbs for every 1 tablespoon of fresh herbs.

Q: How long does this salad last in the refrigerator?

A: This salad will last for up to 3 days in the refrigerator. Store it in an airtight container.

Q: Can I freeze this salad?

A: Freezing is not recommended, as the vegetables may become mushy when thawed. The texture will likely be compromised.

Q: I don’t like cilantro. What can I substitute?

A: You can substitute the cilantro with more parsley or simply omit it altogether.

Q: Can I make this salad vegan?

A: Yes! To make this salad vegan, simply use maple syrup or agave nectar instead of honey.

Q: Can I add cheese to this salad?

A: Absolutely! Feta cheese is a great addition to this salad. You can also use goat cheese or cotija cheese.

Q: What kind of olive oil should I use?

A: Use a good quality extra virgin olive oil for the best flavor.

Q: I don’t have Dijon mustard. What can I use instead?

A: You can substitute with yellow mustard or stone-ground mustard.

Conclusion

This Marinated Black Eyed Pea Salad is a delicious, healthy, and versatile dish that’s perfect for any occasion. With its vibrant flavors, easy preparation, and customizable ingredients, it’s sure to become a new favorite in your recipe repertoire. So, gather your ingredients, follow the simple steps, and get ready to enjoy a truly delightful salad!

Whether you’re serving it as a side dish, a light lunch, or a topping for your favorite meals, this salad is guaranteed to impress. Enjoy!