Black Eyed Peas Corn Salad Recipe Card

5 from 2 votes

Enjoy a delicious black eyed peas corn salad packed with protein and flavor. Perfect for potlucks, barbecues, and quick meals.

Prep Time15

Cook Time0

Total Time15

Course: Sides

Cuisine: American

Servings:

Calories: 255kcal

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

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!

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