Black Eyed Peas Corn Salad

This Black Eyed Peas Corn Salad is a healthy bean salad packed with protein, fiber, and bold flavor. 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.

Jump to:

• Why You’ll Love This Bean Salad Recipe
• Salad Ingredients
• Variations and Substitutions
• Tips for the Best Results
• How to Make This Black-Eyed Peas Corn Salad
• Serving Suggestions
• A Southern Tradition with a Healthy Twist
• Frequently Asked Questions
• Check Out These Great Recipes
• Black Eyed Peas Corn Salad Recipe Card

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

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. These little legumes are a southern tradition, especially on New Year’s Day when they’re believed to bring good luck.

Tomato, chopped

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, thawed or fresh

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, diced

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.

Green onions, chopped

Green onions (or scallions) add mild onion flavor and a splash of green. They’re essential for balancing the sweetness of the corn and maple syrup.

Fresh cilantro, chopped

Chop cilantro leaves for a fresh, citrusy pop that brightens the salad. If you're not a cilantro fan, fresh parsley or fresh basil are great substitutes.

Jalapeño, finely chopped

Want a little heat? Jalapeño adds spice and complexity. Leave it out if you're not a fan of spice, or replace it with hot sauce or a pinch of cayenne pepper to control the level of kick.

Limes

Fresh lime juice adds tang, acidity, and brightness. It pairs beautifully with apple cider vinegar to create a zesty dressing. Adjust the amount depending on how tangy you like it.

Apple cider vinegar

This type of vinegar gives the salad a sharp, tangy kick while aiding digestion and enhancing flavor. Want a variation? Try red wine vinegar, white wine vinegar, or balsamic vinegar.

Maple syrup

Maple syrup balances out the acidity with a touch of natural sweetness. For a Daniel Fast-friendly version, use homemade date syrup instead.

Coconut aminos

A soy-free alternative to soy sauce, coconut aminos add umami and depth of flavor without overpowering the salad. It’s slightly sweet and salty, making it perfect for dressings.

Smoked paprika

Adds a warm, smoky flavor that elevates the whole dish. It also deepens the color of the salad and gives it a Tex-Mex flair reminiscent of Texas caviar.

Ground cumin

Cumin brings earthy, savory notes that pair perfectly with black-eyed peas, corn, and bell peppers. It’s a key spice in many southwestern black-eyed pea and bean salad recipes.

Salt and black pepper

Don’t forget to season! Sea salt and freshly ground black pepper help bring all the flavors together. Taste and adjust after tossing everything.

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 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

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.

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!

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 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!

Frequently Asked Questions

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!

Did you try this recipe? We’d love to hear how it turned out! Leave a comment below or share your photos on social media and tag us @danielsplaterecipes.

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