This Black Eyed Peas Corn Salad is a healthy bean salad packed with protein, fiber, and bold flavor. You may also enjoy our vegan pesto pasta salad.
It's the perfect vibrant salad for your next barbecue, potluck, or quick weeknight meal. With a zesty dressing made from fresh lime juice, apple cider vinegar, and a touch of maple syrup, this dish delivers big flavor with simple, whole plant food ingredients.
I’ve always loved a good corn salad, and for years, I’ve made it with black beans. But recently, after falling in love with our Black-Eyed Pea Hummus (seriously, if you haven’t tried it, you need to!), I decided to switch things up. I was craving that creamy texture and earthy flavor that black eyed peas bring. So, I thought, “Why not swap out the black beans for black eyed peas?” And let me tell you — it did not disappoint! It's kind of like a southwestern black-eyed pea salad.
Whether you're celebrating New Year’s Day with a southern tradition or just want a delicious salad to enjoy with tortilla chips or alongside your favorite entrée, this bean salad has you covered.
Why You’ll Love This Bean Salad Recipe
- Easy to make in one large bowl
- Packed with fresh herbs, veggies, and sweet corn
- Naturally vegan, gluten-free, and optionally Daniel Fast-friendly
- Stores well—use leftovers in wraps, bowls, or as a salsa
- Inspired by Texas caviar and the classic cowboy caviar recipe
- Perfect for picnics and potlucks. Pair this with our delicious 5-minute watermelon basil salad.
Salad Ingredients
To make this bold and flavorful black-eyed peas corn salad, you’ll need:
Cooked black-eyed peas: The star of the show! Black-eyed peas are rich in fiber, plant-based protein, iron, and folate. Check out how to make dried beans if you're cooking these from scratch.
Tomato: Adds juiciness, acidity, and a pop of red to this vibrant salad. Tomatoes are high in antioxidants like lycopene, vitamin C, and potassium. You can also substitute with cherry tomatoes for a slightly sweeter bite.
Corn: Use fresh sweet corn if it’s in season. Sweet corn brings natural sweetness and a satisfying crunch. It complements the earthiness of the peas and adds a beautiful golden color. Frozen and thawed corn, or canned (rinsed) corn, works well in this dish.
Yellow or red bell pepper: Bell peppers (yellow, orange, or red peppers) add bright color, crunch, and vitamin C. You can use green peppers if you prefer a more bitter flavor, or a mix of them for extra color.
A full ingredient list with exact amounts can be found in the recipe card below.
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Variations and Substitutions
- Swap apple cider vinegar with red wine vinegar, white wine vinegar, or balsamic vinegar. The type of vinegar you choose will give you a different flavor profile.
- Make your own version with black beans or your favorite beans.
- For more oniony goodness, add in diced red onion.
- For a sweet, juicy enhancement, add fresh diced mango.
- Use fresh parsley or fresh basil in place of cilantro for a new herbal twist.
- Add diced avocado right before serving for a creamy upgrade.
Tips for the Best Results
- Use a sharp knife and dice the bell pepper finely for the best texture.
- Want more color? Add red peppers or cherry tomatoes
- Like it hot? A splash of hot sauce or a pinch of cayenne pepper kicks it up a notch
- Store leftovers in an airtight container in the fridge for up to 4 days
How to Make This Black-Eyed Peas Corn Salad
Step 1
Prep Your Veggies: Chop your veggies. In a large mixing bowl, add chopped tomatoes, diced bell pepper, green onions, cilantro, corn, jalapeño (if using), and cooked black eyed peas.t
Step 2
Add Seasonings: Sprinkle the cumin and smoked paprika into the bowl with beans and veggies.
Step 3
Make the Dressing: In a small bowl, whisk together lime juice, apple cider vinegar, maple syrup (or homemade date syrup), and coconut aminos.
Step 4
Add the Dressing: Pour the zesty dressing over the salad ingredients and combine the black eyed peas with the veggies. Gently toss to coat everything evenly. Enjoy this black-eyed peas corn salad immediately or refrigerate it for later.
Serving Suggestions
This black-eyed pea salad is delicious on its own, but here are a few different ways to serve it:
- For a fun party appetizer, scoop it up with our tasty oil-free baked tortilla chips, since store-bought corn chips are cooked in oil.
- Serve as a great side dish alongside grilled mushroom fajitas, grilled veggies, or sandwiches.
- Spoon it over baked sweet potatoes or quinoa.
- Wrap it in lettuce cups and pair it with watermelon basil salad for a refreshing lunch.
- Make it a salad by serving it over a large bed of mixed salad greens or chopped Romaine, and sauce it up with a generous drizzle of green goddess dressing or our avocado lime cilantro sauce.
- This is an oil-free salad, but if you love adding oil to your salads, a light drizzle of olive oil would work.
A Southern Tradition with a Healthy Twist
Black-eyed peas are more than just a Southern staple—they're loaded with fiber, plant-based protein, and iron. There are several health benefits of black eyed peas.
Traditionally eaten on New Year's Day for good luck, this humble legume gets a modern makeover in this healthy salad.
Unlike heavier bean salads, this version uses a zesty dressing of apple cider vinegar, lime juice, and a hint of maple syrup—no mayo or oil needed!
Recipe FAQs
The best way to jazz up black-eyed peas is to think about them in terms of texture and flavor. Black eyed peas are soft, so elevate them by adding crunchy veggies like diced bell pepper, jalapeno pepper, and red onion. In terms of flavor, those veggies will add flavor, but adding a fresh herbaceous component like cilantro will give it a boost. Take it to the next level with seasonings like cumin, smoked paprika, coconut aminos, salt, and pepper. Balancing all the savory and umami flavors with some sweetness from maple syrup and acid from lime juice, you have yourself some jazzed-up black-eyed peas!
Absolutely! It will change the flavor profile, but the bright freshness of lemon juice works in this dish as well.
This salad stays fresh in an airtight container in the fridge for 4 days. The flavors actually get better as it sits!
Of course! If you like heat, add an extra jalapeño or a dash of cayenne pepper for a fiery kick.
No, it’s best enjoyed fresh! Freezing can alter the texture of the vegetables and beans, making them mushy once thawed.
Whether you're trying to eat more plant-based, celebrating a special occasion, or just need a great recipe to share, this Black-Eyed Peas Corn Salad is the answer. It’s wholesome, colorful, and full of bold flavor. Perfect for potlucks, picnics, or anytime you want to impress with a vibrant salad that’s as nutritious as it is delicious.
Ready to make your new favorite black eyed pea salad recipe? Grab your large bowl and get chopping!
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Black Eyed Peas Corn Salad Recipe Card
Ingredients
- 3 cups cooked black eyed peas or 2 15-ounce cans, drained and rinsed
- 1 large tomato chopped
- 1 cup of sweet corn thawed or fresh
- 1 yellow red or orange bell pepper, chopped
- ¼ cup fresh chopped cilantro
- ½ cup chopped green onions scallions
- 1 to 3 limes juiced (depending on how tangy you like it)
- ¼ cup apple cider vinegar
- 2 Tablespoons pure maple syrup or homemade date syrup for Daniel Fast friendly option
- 1 Tablespoon coconut aminos
- 1 jalapeno pepper minced (remove seeds for milder salad)
- 1 Tablespoon smoked paprika
- 1 ½ teaspoons ground cumin
- Salt and pepper to taste
Instructions
- Prep Your Veggies: Chop your veggies. In a large mixing bowl, add chopped tomatoes, diced bell pepper, green onions, cilantro, corn, jalapeño (if using), and cooked black eyed peas.
- Add Seasonings: Sprinkle the cumin and smoked paprika into the bowl with beans and veggies.
- Make the Dressing: In a small bowl, whisk together lime juice, apple cider vinegar, maple syrup (or homemade date syrup), and coconut aminos.
- Add the Dressing: Pour the zesty dressing over the salad ingredients and combine the black eyed peas with the veggies. Gently toss to coat everything evenly. Salt and pepper to taste.
- Chill & Serve: For best results, let the salad chill in the refrigerator for 60 minutes to allow the flavors to meld. Serve with baked corn chips, in wraps, or on a bed of greens. Enjoy!
Notes
Tips for the Best Results
- Use a sharp knife and dice bell pepper finely for the best texture.
- Want more color? Add red peppers or cherry tomatoes
- Like it hot? A splash of hot sauce or a pinch of cayenne pepper kicks it up a notch
- Let the salad sit for 60 minutes. Give it a stir before serving.
- Store leftovers in an airtight container in the fridge for up to 4 days
Sersie
This salad will make you a black eye peas lover even if you are not, so delicious. light and refreshing.
Gigi & Sersie
Fast, easy and tasty. Works great as a side or as a topping on salad greens.