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Mexican Black-eyed Pea Salad | Letty's Kitchen
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5 from 6 votes

Mexican Black-eyed Pea Salad with Lime Vinaigrette

Tender black-eyed peas, tossed with crunchy red pepper, cucumber, fresh jalapeño pepper and cilantro, dressed in a tangy lime vinaigrette--this is an easy potluck salad all year long. Makes about 5 cups. Serves 6 to 10, depending of course on portion size.
Prep Time20 minutes
Total Time20 minutes
Course: Salad, Side Dish
Cuisine: Vegan, Vegetarian
Keyword: black-eyed peas, lime dressing
Servings: 8 people
Calories: 139kcal

Ingredients

  • 3.25 cups cooked black-eyed peas, 2 (15-ounce) cans rinsed and drained
  • ½ cup chopped red onion
  • 1 cup diced red bell pepper (½-inch chunks)
  • ½ cup cucumber peeled, seeded and diced in ½ inch chunks
  • 1 each jalapeño chile ,seeded and finely chopped
  • 3 tablespoons chopped fresh cilantro
  • 3 tablespoons fresh-squeezed lime juice
  • 3 tablespoons extra virgin olive oil
  • ½ teaspoon Dijon-style mustard
  • 1 clove garlic, minced
  • ¾ teaspoon dried oregano
  • ½ teaspoon sea salt
  • Freshly ground black pepper, as needed

Instructions

  • Mix the black-eyed peas, onions, red bell pepper, jalapeño chile, and cilantro in a bowl.
  • In another bowl, whisk together the lime juice, olive oil, mustard, garlic, oregano, salt, and a generous grind of black pepper.
  • Pour the vinaigrette over the salad and toss until everything is well coated. Taste and adjust seasoning, adding more salt and pepper if needed.
  • Refrigerate at least one hour to allow the flavors to blend. Taste before serving—you may need to add more salt.
  • Serve chilled.

Nutrition

Calories: 139kcal | Carbohydrates: 17g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 153mg | Potassium: 262mg | Fiber: 5g | Sugar: 4g | Vitamin A: 601IU | Vitamin C: 25mg | Calcium: 23mg | Iron: 2mg