zesty black-eyed peas and black bean salad

(2 ratings)
Recipe by
Diane Atherton
PINE MOUNTAIN, GA

What a refreshing twist for the traditional Black-Eyed peas for New Years! This dish can be served in a number of ways; a wonderful zesty salad, a side dish that is wonderful with fish, pork, steak or chicken (blackened of course), or serve with corn chips as an appetizer. This is a wonderful dish to serve in the summer as well, especially when corn is fresh. It's good with frozen but fresh always wins my vote of approval. Hope you enjoy!

(2 ratings)
prep time 15 Min
method No-Cook or Other

Ingredients For zesty black-eyed peas and black bean salad

  • 1 tsp
    lime zest (i got this from 1 large lime)
  • 1/2 c
    fresh lime juice (i used 2 large limes, 4 small will work if you don't have large)
  • 1/4 c
    olive oil, extra virgin
  • 1/2 tsp
    sea salt
  • 1 tsp
    chili powder
  • 1/2 tsp
    cumin
  • 1 tsp
    brown sugar (can use splenda brown sugar if desired)
  • 1
    (15-ounce) can black-eyed peas, rinsed and drained
  • 1
    (15.5-ounde) can black bean, rinsed and drained
  • 1 1/2 c
    fresh yellow corn (or frozen)
  • 1 md
    green bell pepper, diced
  • 1 md
    jalapeno pepper, seeded and diced (always wear gloves when working with hot peppers)
  • 2 to 3
    green onions, sliced (both green and white parts)
  • 1/4 c
    fresh cilantro, chopped
  • sliced avocado and lime for garnish
  • additional cilantro for ganish

How To Make zesty black-eyed peas and black bean salad

  • 1
    Whisk together first 7 ingredients; set aside.
  • 2
    Combine peas, beans, corn, both peppers, onions and cilantro in bowl; pour liquid mixture over bean mixture. Toss to combine.
  • 3
    Refrigerate several hours or over night before serving.
  • 4
    Serve on lettice leaves and garnish with slices of avocado, limes and sprigs of cilantro. Or as a side dish with blacken fish, chicken, steak or pork. Or serve with corn chips as a nice snack or appetizer. Enjoy
ADVERTISEMENT