Black-Eyed Pea Salad/ Salsa (Meatless Monday)

Salsa with Black-eyed Peas recipe, salad, blackeyed pea dip

Black-Eyed Pea Salad

Mr. Saucy and I just returned from an eight-day saltwater fly fishing trip to the Gulf. We trailered our kayaks and fished out of them and it was the most magnificent vacation. How in the world to transition back into home-life? Well, how about a fabulous salad, salsa, dip made with black-eyed peas? Perfect served with greens, with chips to dip, or as a sandwich roll-up with floured tortillas, this salad is ready in minutes. 

The entire time we were in Florida, we feasted on fresh salads and fish we caught ourselves (as well as some bought from a fish market). It really put me in the summer-salad-season frame of mind.

While we were away, I found a package of fresh black-eyed peas in the produce section of the local market and they inspired this salad/salsa. They required just a few minutes of boiling to get to the right tenderness, but you could certainly use canned (drained and rinsed) for yours.


The recipe has black-eyed peas, fresh ripe tomatoes, green tomatoes, green onion, avocado, sweet bell peppers, fresh jalapeno, cilantro, cumin, garlic, lime juice, and a titch of olive oil. It’s so refreshing and delicious, and super easy to throw together. If you can get your hands on some fresh black-eyed peas, try them with this…they were delicious.

P~

5.0 from 2 reviews
Black-Eyed Pea Salad/Salsa (Meatless Monday)
 
Prep time
Total time
 
A fabulous salad, salsa, dip made with black-eyed peas. Perfect served with greens, with chips to dip, or as a sandwich roll-up with floured tortillas, this salad is ready in minutes.
Author:
Recipe type: Salad
Serves: @ 4 cups
Ingredients
  • 2 cups black-eyed peas
  • 1½ cup diced fresh ripe tomato
  • ⅓ cup diced green tomato
  • ⅓ cup minced green onion
  • ⅓ cup diced sweet bell pepper
  • ⅓ cup fresh chopped cilantro leaves
  • 1 ripe avocado, diced
  • 2 tablespoons fresh lime juice
  • 2 tablespoons finely minced fresh jalapeno
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1 teaspoon olive oil
  • ½ teaspoon garlic powder
  • ground black pepper, to taste
Instructions
  1. In a large bowl add all the ingredients, and stir to combine.
  2. Cover and refrigerate.
  3. Serve either cold or at room temperature.

 

About P ~ The Saucy Southerner

I started cooking when I was ten years old. For me, the process of cooking, from inception of a dish, to the execution, to the washing of the pots is sheer delight.

I am now retired from a business I still own, in partnership with my husband. I used to work six days a week and still cook every night. Now, I’m gardening, still cooking, always having fun and hoping to share my joy with you. Thank you for reading…and commenting! P~

This entry was posted in Appetizers, Beans, Dips and Spreads, Entrée, Meatless Monday, Picnic Fare, Salads, Saucy Southerner Recipes, Side Dishes, Snacks. Bookmark the permalink.

4 Responses to Black-Eyed Pea Salad/ Salsa (Meatless Monday)

  1. This looks delicious, P! I’m a huge fan of black-eyed peas, for sure. 🙂 I haven’t personally had much success with fresh ones, though. I only tried them once and it took four hours to tenderize them on the stovetop. I don’t know what I did wrong. So I stick with the dried or even the canned when I don’t have the time.

    Glad your vacation went well! 🙂

  2. Mmmm. You can’t beat black-eyed peas! I love your creative meatless ideas. Your salads are always so colorful. Love, love, love!

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