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Black-eyed pea salad with yellow corn, diced red and green bell peppers, red onion, jalapeño, and parsley.

Southern Black-Eyed Pea Salad with Corn and Peppers

Toss black-eyed peas, corn, bell peppers, onion, jalapeño and parsley with a garlic, olive oil and vinegar dressing, then chill 30 minutes. Serves 8.
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Prep Time 15 minutes
Chill Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Salad
Cuisine: Southern
Ingredients Method

Ingredients
  

  • 2 cans black-eyed peas 15.5-ounce, drained & rinsed
  • 1 can sweet whole kernel corn 15-ounce, drained & rinsed
  • 1 green bell pepper finely diced
  • 1 red bell pepper finely diced
  • ½ cup red onion finely diced
  • 1 small jalapeño deseeded & finely diced
  • ¾ cup fresh chopped flat-leaf parsley
  • 1 tablespoon Creole Cajun seasoning homemade or store-bought
  • 3 tablespoons olive oil
  • 1 tablespoon garlic paste
  • 2 tablespoons white balsamic vinegar
  • Kosher salt & fresh ground black pepper to taste

Method
 

  1. In a large bowl, combine the black-eyed peas, corn, bell peppers, onion, jalapeño, chopped parsley, and Cajun seasoning.
  2. In a small bowl, combine the olive oil, garlic paste, and vinegar and whisk together until well combined. Pour the olive oil mixture over the black-eyed pea mixture and toss well to fully combine. Give the black-eyed pea salad a taste and season with salt/pepper (or more Cajun seasoning) to personal preference.
  3. Transfer the black-eyed pea salad to an airtight container and store it in the fridge for at least 30 minutes for the flavors to meld. Always toss the salad before serving as natural separation may occur. Serve as-is, alongside your favorite main entrees, or enjoy as a snack with tortilla chips. Enjoy!