Description
Summer calls for fresh, vibrant dishes that are both light and satisfying. This salad combines the earthiness of black-eyed peas with juicy cherry tomatoes, crisp cucumbers, and aromatic herbs, creating a refreshing meal perfect for warm days, picnics, or a simple weeknight dinner. Inspired by Southern traditions and fresh seasonal produce, it’s easy to make, full of flavor, and packed with nutrients.
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2 cups cooked black-eyed peas (or 1 can, drained and rinsed)
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1 ½ cups cherry tomatoes, halved
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1 small red onion, finely chopped
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1 cup cucumber, diced
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½ cup fresh parsley, chopped
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¼ cup fresh basil, chopped
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2 cloves garlic, minced
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3 tablespoons olive oil
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2 tablespoons fresh lemon juice
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1 teaspoon Dijon mustard
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½ teaspoon salt (or to taste)
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¼ teaspoon freshly ground black pepper
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Optional: ¼ teaspoon crushed red pepper flakes
Ingredients
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2 cups cooked black-eyed peas (or 1 can, drained and rinsed)
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1 ½ cups cherry tomatoes, halved
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1 small red onion, finely chopped
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1 cup cucumber, diced
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½ cup fresh parsley, chopped
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¼ cup fresh basil, chopped
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2 cloves garlic, minced
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3 tablespoons olive oil
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2 tablespoons fresh lemon juice
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1 teaspoon Dijon mustard
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½ teaspoon salt (or to taste)
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¼ teaspoon freshly ground black pepper
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Optional: ¼ teaspoon crushed red pepper flakes
Instructions
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Prepare the ingredients: Drain and rinse canned black-eyed peas if using. Slice cherry tomatoes, dice cucumber, finely chop red onion, mince garlic, and chop parsley and basil.
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Make the dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, salt, pepper, and red pepper flakes until well combined.
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Combine the salad: In a large bowl, gently toss black-eyed peas, tomatoes, cucumber, red onion, parsley, and basil. Pour the dressing over the salad and mix until evenly coated.
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Chill and marinate: Cover and refrigerate for at least 30 minutes to allow flavors to meld. For stronger flavor, chill for 1–2 hours.
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Serve: Give the salad a gentle toss before serving. Pair it with grilled meats, fish, or enjoy as a light main course.
Notes
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Salad tastes best after chilling; flavors intensify over time.
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Adjust herbs and seasoning to taste.
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Optional toppings: roasted sunflower or pumpkin seeds for added crunch.
- Prep Time: 15 minutes
- Cook Time: 0–10 minutes (if using canned peas)