Black-eyed pea and green bean salad recipe is a vibrant, nutritious dish that combines tender legumes with fresh vegetables in a light, tangy vinaigrette. This black-eyed pea and green bean salad recipe delivers authentic Southern flavors while maintaining a contemporary appeal that works perfectly for summer gatherings, picnics, and casual family dinners. The combination of protein-rich black-eyed peas and crisp green beans creates a satisfying salad that’s both wholesome and delicious. Whether you’re preparing this black-eyed pea and green bean salad recipe for meal prep or special occasions, it offers remarkable versatility and crowd-pleasing taste that keeps people coming back for seconds.
| Prep Time | Cook Time | Total Time | Servings | Difficulty | Cuisine |
|---|---|---|---|---|---|
| 15 minutes | 20 minutes | 35 minutes (plus chilling) | 8-10 servings | Easy | Southern American |
Table of Contents
Table of Contents
Why This Black-Eyed Pea and Green Bean Salad Recipe Works
The black-eyed pea and green bean salad recipe succeeds because it balances nutrition, flavor, and ease in one compelling dish. From my kitchen experience, combining these two vegetables creates a naturally complementary texture: the soft, slightly earthy black-eyed peas contrast beautifully with the crisp snap of fresh green beans. The black-eyed pea and green bean salad recipe draws from authentic Southern cooking traditions, yet feels completely modern and appropriate for today’s health-conscious diners. This recipe delivers substantial protein and fiber, making it satisfying enough to serve as a light main course or perfect side dish.
What makes this black-eyed pea and green bean salad recipe particularly appealing is its simplicity combined with impressive results. You don’t need advanced cooking skills to create a dish that looks and tastes restaurant-quality. The straightforward cooking process means even beginner cooks can prepare this black-eyed pea and green bean salad recipe with confidence and consistency. I’ve found that guests frequently ask for the recipe when served this salad, particularly because the bright vinaigrette and fresh vegetables create visual appeal alongside delicious taste.
The versatility of the black-eyed pea and green bean salad recipe appeals to home cooks facing diverse dietary needs and flavor preferences. Whether you’re planning ahead for meal prep or preparing for entertaining, this recipe adapts beautifully. The black-eyed pea and green bean salad recipe can sit in the refrigerator for several days, actually improving as flavors meld together. This make-ahead quality makes the recipe invaluable for busy families and party hosts alike.
Flavor-wise, this black-eyed pea and green bean salad recipe achieves remarkable depth through its simple vinaigrette and fresh herb additions. The acidity from vinegar brightens the earthiness of the beans while complementary spices round out the overall taste profile. This recipe demonstrates that Southern cooking doesn’t require heavy cream or excessive fat to taste absolutely delicious. The light, refreshing quality of the black-eyed pea and green bean salad recipe makes it equally welcome on warm summer tables and holiday buffets.
Black-Eyed Pea and Green Bean Salad Recipe Ingredients
Creating an authentic black-eyed pea and green bean salad recipe starts with gathering fresh, quality ingredients that work together harmoniously.
| Ingredient | Quantity | Notes with Alternatives |
|---|---|---|
| Black-eyed peas (canned) | 2 cans (15 oz each) | Drain and rinse thoroughly; use dried and cooked if preferred for deeper flavor |
| Fresh green beans | 1 pound | Trim ends; frozen works but fresh provides superior crispness in this salad |
| Red bell pepper | 1 large | Dice into small cubes; yellow or orange peppers offer sweet alternatives |
| Red onion | 1/2 medium | Finely dice; white onion provides milder flavor if preferred |
| Cherry tomatoes | 1 cup | Halved; roma tomatoes work if cherry tomatoes are unavailable |
| Fresh cilantro | 1/4 cup chopped | Parsley or chives substitute well for different herb profiles |
| Apple cider vinegar | 1/3 cup | Rice vinegar or white wine vinegar provide milder acidity if needed |
| Extra virgin olive oil | 1/4 cup | Use quality oil; avocado oil substitutes for lighter flavor |
| Dijon mustard | 1 tablespoon | Whole grain mustard adds texture; omit for milder taste |
| Garlic | 2 cloves, minced | Adjust to taste preference; garlic powder works in pinch |
| Sea salt | 1 teaspoon | Adjust to taste; kosher salt works equally well |
| Black pepper | 1/2 teaspoon | Freshly cracked pepper provides superior flavor to pre-ground |
| Cumin | 1/2 teaspoon | Optional but recommended; adds depth to black-eyed pea and green bean salad recipe |
The black-eyed pea and green bean salad recipe relies on fresh ingredients that complement each other beautifully. Each component contributes specific nutritional value and flavor, creating a balanced, satisfying dish.
How to Make Black-Eyed Pea and Green Bean Salad Recipe
Preparing your black-eyed pea and green bean salad recipe involves straightforward steps that produce impressive results suitable for any table.
Prepare the Vegetables
- Trim the green beans by cutting off both ends with a sharp knife or kitchen scissors.
- Rinse the green beans under cold water and pat completely dry to remove excess moisture.
- Dice the red bell pepper into uniform small cubes, removing seeds and white interior completely.
- Finely mince the red onion into small pieces, rinsing briefly if you prefer milder onion flavor.
- Halve the cherry tomatoes and set aside in a separate bowl.
- Chop the fresh cilantro and measure out the required amount for your black-eyed pea and green bean salad recipe.
Cook the Green Beans
- Fill a large pot with water and bring it to a rolling boil over high heat.
- Add a pinch of salt to the boiling water, then carefully add the trimmed green beans.
- Cook the green beans for 4 to 5 minutes until they achieve bright green color and fork-tender texture.
- Drain the green beans immediately in a colander, then transfer to a bowl of ice water to stop the cooking process.
- Let the green beans cool completely in the ice bath, then drain thoroughly and pat dry.
- Cut the cooled green beans into one-inch pieces for your black-eyed pea and green bean salad recipe.
Prepare the Black-Eyed Peas
- Open the cans of black-eyed peas and drain the liquid completely into a strainer.
- Rinse the drained black-eyed peas thoroughly under cool running water, gently agitating with your fingers.
- Pat the black-eyed peas dry with paper towels to remove excess moisture.
- Transfer the dried black-eyed peas to your main salad bowl.
Make the Vinaigrette
- Whisk together the apple cider vinegar, extra virgin olive oil, and dijon mustard in a separate bowl.
- Add the minced garlic, sea salt, black pepper, and cumin to the vinaigrette mixture.
- Whisk vigorously until the vinaigrette emulsifies and becomes well combined.
- Taste the vinaigrette and adjust seasonings as needed for your black-eyed pea and green bean salad recipe.
Combine and Finish
- Add the cooled green bean pieces to the bowl containing the black-eyed peas.
- Add the diced red bell pepper, minced red onion, and halved cherry tomatoes to the bean mixture.
- Pour the prepared vinaigrette over all the ingredients in your black-eyed pea and green bean salad recipe.
- Gently toss everything together using a large spoon or salad servers, ensuring even coating.
- Sprinkle the chopped fresh cilantro over the top and fold it in gently.
- Refrigerate your black-eyed pea and green bean salad recipe for at least one hour before serving.
Chef Tips for Perfect Black-Eyed Pea and Green Bean Salad Recipe
These professional techniques ensure your black-eyed pea and green bean salad recipe turns out perfectly every time with maximum flavor and ideal texture.
- Ice bath is essential: After cooking the green beans, immediately transfer them to ice water to stop the cooking process completely. This preserves the bright green color and crisp-tender texture that distinguishes excellent black-eyed pea and green bean salad recipe from mediocre versions. Overcooking green beans results in mushy, discolored vegetables that compromise the entire dish.
- Rinse canned black-eyed peas thoroughly: The liquid in canned black-eyed peas contains sodium and starch that can cloud your black-eyed pea and green bean salad recipe vinaigrette. Rinsing under cold water for at least 30 seconds removes this coating, ensuring cleaner flavors and better vinaigrette absorption. I recommend gentle agitation while rinsing to maximize effectiveness.
- Make the vinaigrette first: Preparing your black-eyed pea and green bean salad recipe vinaigrette in advance allows flavors to meld properly. Mix the vinaigrette at least 15 minutes before combining with vegetables, permitting the garlic and spices to infuse the oil and vinegar base thoroughly.
- Pat vegetables completely dry: Excess water on your ingredients dilutes the vinaigrette in your black-eyed pea and green bean salad recipe, resulting in weak, bland flavors. Use paper towels to remove all surface moisture before combining ingredients. This simple step dramatically improves the final dish quality.
- Chill before serving: Your black-eyed pea and green bean salad recipe benefits from at least one hour of refrigeration, allowing flavors to develop and meld together beautifully. Overnight refrigeration actually improves this dish, as the vinaigrette fully penetrates the beans and vegetables. The cold temperature also enhances the refreshing quality of the black-eyed pea and green bean salad recipe.
- Adjust seasonings just before serving: After refrigeration, taste your black-eyed pea and green bean salad recipe and adjust salt, pepper, or vinegar as needed. Cold temperatures mute flavors somewhat, so your initial seasoning may need adjustment for optimal taste.
Common Black-Eyed Pea and Green Bean Salad Recipe Mistakes to Avoid
Understanding these common pitfalls helps you sidestep problems that can compromise your black-eyed pea and green bean salad recipe results.
Overcooking the green beans: Many home cooks leave green beans on the heat too long, resulting in soft, mushy vegetables that fall apart in your black-eyed pea and green bean salad recipe. The issue stems from uncertainty about proper doneness. Fix this by checking green beans at the 4-minute mark, testing with a fork for fork-tender texture while still maintaining slight firmness. When in doubt, slightly undercook rather than overcook, as green beans continue softening slightly during cooling and marinating.
Skipping the ice bath: Failing to shock cooked green beans in ice water causes continued cooking that darkens the color and softens the texture of your black-eyed pea and green bean salad recipe. The ice bath instantly halts the cooking process, locking in the bright green color and desirable crispness. This step requires only minutes but dramatically improves the finished appearance and texture of your salad.
Using warm vegetables with vinaigrette: Combining warm green beans with room-temperature vinaigrette in your black-eyed pea and green bean salad recipe causes the vinaigrette to separate and look unappealing. Cool all components to room temperature before combining, or better yet, refrigerate vegetables before adding vinaigrette. This ensures proper emulsification and even coating throughout your black-eyed pea and green bean salad recipe.
Insufficient vinegar or over-oiling: An unbalanced vinaigrette in your black-eyed pea and green bean salad recipe results in greasy, one-dimensional flavors. The classic ratio of three parts oil to one part vinegar provides proper balance. If your black-eyed pea and green bean salad recipe tastes bland or overly oily, gradually add more vinegar in small amounts rather than increasing oil, which only exacerbates the problem.
Not seasoning the cooking water: Forgetting to salt the water when cooking green beans for your black-eyed pea and green bean salad recipe results in underseasoned vegetables. Always add salt to boiling water before adding green beans, following the guideline of approximately one teaspoon of salt per quart of water. This ensures your green beans absorb proper seasoning from the inside out, creating better overall flavor in your black-eyed pea and green bean salad recipe.
Best Black-Eyed Pea and Green Bean Salad Recipe Variations and Substitutions
These thoughtful variations allow you to customize your black-eyed pea and green bean salad recipe based on preferences, availability, and dietary considerations.
| Ingredient | Substitution | Impact on Flavor |
|---|---|---|
| Green beans | Yellow wax beans or a combination | Similar texture but slightly sweeter flavor; beautiful color variation in your black-eyed pea and green bean salad recipe |
| Black-eyed peas | Cannellini beans or chickpeas | Different earthiness level; lighter beans create milder profile in your black-eyed pea and green bean salad recipe |
| Red bell pepper | Yellow, orange, or poblano pepper | Sweeter or spicier notes; adjusts the overall sweetness balance of your salad |
| Apple cider vinegar | Lime juice or lemon juice | Brighter, more citrus-forward acidity; creates fresher profile in your black-eyed pea and green bean salad recipe |
| Cilantro | Fresh parsley or basil | More traditional or Mediterranean flavor profile; reduces spice-forward notes |
| Dijon mustard | Whole grain mustard or omit entirely | Textured or smoother appearance; eliminates sharpness if mustard not preferred in your black-eyed pea and green bean salad recipe |
| Cumin | Coriander or smoked paprika | Different warm spice profile; adds smoking richness to your salad |
| Red onion | Sweet onion or scallions | Milder onion flavor; less pungent bite in your black-eyed pea and green bean salad recipe |
The beauty of black-eyed pea and green bean salad recipe lies in its adaptability to your specific preferences and pantry availability. You can create variations that range from Mediterranean-inspired to spicy Southwestern styles while maintaining the core concept. I recommend starting with the classic version before experimenting with substitutions, ensuring you understand the baseline flavor before making changes to your black-eyed pea and green bean salad recipe.
Serving Suggestions for Black-Eyed Pea and Green Bean Salad Recipe
Your black-eyed pea and green bean salad recipe shines in numerous serving contexts throughout the year and at various occasions.
For casual family dinners, serve your black-eyed pea and green bean salad recipe alongside grilled chicken breast or vegetarian grains like quinoa for a balanced, nutritious meal. The cool, refreshing salad provides perfect contrast to warm entrees, particularly during summer months. This black-eyed pea and green bean salad recipe works beautifully as a vegetarian main course when served with crusty bread and creamy hummus, satisfying even meat-eating family members.
At picnics and outdoor gatherings, black-eyed pea and green bean salad recipe excels because it travels well, actually improving as it sits. Pack it in an airtight container and transport to your destination without worry about temperature or texture changes. This makes your black-eyed pea and green bean salad recipe ideal for potluck situations where you need something reliable that satisfies diverse palates. Serve it cold straight from the cooler, requiring no reheating or special handling.
Holiday buffets benefit enormously from your black-eyed pea and green bean salad recipe inclusion, particularly around Southern-themed meals or Thanksgiving celebrations. The salad provides lighter balance when served alongside richer, heavier side dishes. Black-eyed pea and green bean salad recipe fits perfectly alongside cornbread, mac and cheese, and traditional holiday proteins. Consider making this black-eyed pea and green bean salad recipe a day ahead for holiday entertaining, as advance preparation simplifies your cooking timeline considerably.
For meal prep purposes, portion your black-eyed pea and green bean salad recipe into glass containers and grab individual servings throughout the week. The black-eyed pea and green bean salad recipe provides quick, healthy lunch options for busy professionals and families. Pair it with protein sources like grilled fish, tofu, or lean meat for complete meals that travel well to offices or schools.
Storage and Reheating for Black-Eyed Pea and Green Bean Salad Recipe
Proper storage techniques ensure your black-eyed pea and green bean salad recipe maintains optimal flavor and quality throughout its refrigerator life.
| Method | Duration | Instructions |
|---|---|---|
| Refrigerator Storage | 4 to 5 days | Transfer black-eyed pea and green bean salad recipe to an airtight container immediately after preparation. Store on a middle shelf away from strong-smelling foods. The salad actually improves for 2 to 3 days as flavors meld. Stir before serving to redistribute vinaigrette that settles. |
| Freezer Storage | 2 to 3 months | While black-eyed pea and green bean salad recipe freezes acceptably, green beans develop mushy texture upon thawing. Freeze primarily for convenience rather than quality preservation. Thaw overnight in refrigerator before consuming. The salad works better fresh or refrigerated. |
| Room Temperature | 2 hours maximum | Do not leave black-eyed pea and green bean salad recipe sitting at room temperature longer than two hours for food safety reasons. If attending outdoor events in hot weather, keep the salad in coolers with ice packs. Return any leftovers to refrigeration immediately. |
| Make-Ahead Prep | 1 day in advance | Prepare all components of black-eyed pea and green bean salad recipe separately one day ahead. Store vegetables, black-eyed peas, and vinaigrette in separate containers. Combine 2 to 3 hours before serving for best flavor and texture control. This approach maximizes freshness while permitting advance preparation. |
| Vinaigrette Separation | Ongoing | Your black-eyed pea and green bean salad recipe vinaigrette may separate slightly during refrigeration. Simply stir vigorously before serving to recombine. The separation indicates proper all-natural preparation without emulsifiers or preservatives. |
The black-eyed pea and green bean salad recipe actually improves after sitting overnight, with flavors becoming more cohesive and complex. I recommend making this salad at least a few hours in advance rather than immediately before serving. This allows adequate refrigeration time and flavor development that distinguishes truly excellent black-eyed pea and green bean salad recipe from hastily assembled versions.
Nutritional Information for Black-Eyed Pea and Green Bean Salad Recipe
Understanding the nutritional profile helps you incorporate this black-eyed pea and green bean salad recipe into balanced meal planning with confidence.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 145 |
| Protein | 5.2 grams |
| Total Fat | 7.1 grams |
| Saturated Fat | 1.0 gram |
| Carbohydrates | 16.4 grams |
| Dietary Fiber | 3.8 grams |
| Sugars | 2.5 grams |
| Sodium | 318 milligrams |
| Iron | 1.2 milligrams |
| Potassium | 285 milligrams |
| Vitamin C | 18 milligrams |
These approximate nutritional values for black-eyed pea and green bean salad recipe are based on standard ingredient quantities. The black-eyed pea and green bean salad recipe provides excellent protein and fiber from legumes and vegetables while maintaining moderate calorie content due to sensible oil portion. The high fiber content supports digestive health and promotes satiety, making this an excellent choice for weight management goals. Nutrition.gov provides additional resources for detailed nutritional information on individual ingredients.
Frequently Asked Questions About Black-Eyed Pea and Green Bean Salad Recipe
Can I make black-eyed pea and green bean salad recipe without vinegar?
Yes, you can substitute vinegar with fresh lime juice or lemon juice in your black-eyed pea and green bean salad recipe. Use the same quantity and follow identical mixing procedures. The citrus-based dressing creates a brighter, more Mediterranean flavor profile while maintaining proper acidity. Your black-eyed pea and green bean salad recipe will taste equally delicious with these alternatives.
How long does black-eyed pea and green bean salad recipe stay fresh?
Your black-eyed pea and green bean salad recipe stays fresh for four to five days in the refrigerator when stored in airtight containers. The salad actually improves during the first two to three days as flavors meld together more completely. After five days, vegetables begin losing firmness and flavors become slightly muted. Consume your black-eyed pea and green bean salad recipe within this window for optimal quality.
Can I add protein to black-eyed pea and green bean salad recipe?
Absolutely, your black-eyed pea and green bean salad recipe accepts protein additions beautifully. Grilled chicken breast, hard-boiled eggs, chickpeas, or crumbled tofu complement the existing ingredients perfectly. Add protein portions either to individual servings or mix throughout the entire batch of black-eyed pea and green bean salad recipe. These additions transform the salad from side dish to satisfying main course.
Is black-eyed pea and green bean salad recipe good for meal prep?
Yes, black-eyed pea and green bean salad recipe is excellent for meal prep purposes. Prepare the entire batch at the beginning of your week and portion into individual containers for grab-and-go lunches. The black-eyed pea and green bean salad recipe maintains quality throughout the week while requiring no reheating. Pack your black-eyed pea and green bean salad recipe separately from other components if preferred.
What if I don’t have fresh green beans for black-eyed pea and green bean salad recipe?
Frozen green beans work adequately in black-eyed pea and green bean salad recipe if fresh beans are unavailable. Thaw frozen green beans completely and pat dry before using. Cook for only two to three minutes in boiling salted water, then shock in ice water as directed. Frozen vegetables provide less crispness than fresh, but still create acceptable results for your black-eyed pea and green bean salad recipe.
Can I prepare black-eyed pea and green bean salad recipe the night before?
Yes, preparing black-eyed pea and green bean salad recipe one day in advance works wonderfully. Make the complete salad and refrigerate overnight in an airtight container. Your black-eyed pea and green bean salad recipe will taste even better the next day as flavors develop and meld together. Stir before serving to redistribute the vinaigrette that settles at the bottom.
What are the best substitutes for cilantro in black-eyed pea and green bean salad recipe?
Fresh parsley, fresh basil, or chives work well as cilantro alternatives in black-eyed pea and green bean salad recipe. Each option imparts different flavor characteristics while maintaining the fresh herb essence. Parsley provides traditional flavor, basil creates Mediterranean notes, and chives offer mild onion undertones to your black-eyed pea and green bean salad recipe. Choose based on your flavor preferences.
Does black-eyed pea and green bean salad recipe work for vegans?
Yes, black-eyed pea and green bean salad recipe is naturally vegan-friendly since it contains no animal products. Verify that your vinaigrette ingredients use plant-based options and avoid any gelatin-containing components. Black-eyed pea and green bean salad recipe fits perfectly into vegan meal planning, providing excellent plant-based protein from legumes.
Can I serve black-eyed pea and green bean salad recipe warm?
While traditionally served cold, black-eyed pea and green bean salad recipe can be served at room temperature for different occasions. Warm the salad gently in a large skillet over low heat just before serving, stirring frequently to prevent component breakdown. Many cooks prefer black-eyed pea and green bean salad recipe chilled for its refreshing quality, but warm variations work for winter entertaining.
How do I prevent my black-eyed pea and green bean salad recipe from becoming watery?
Pat all vegetables completely dry with paper towels before combining them into your black-eyed pea and green bean salad recipe. Use thoroughly drained and rinsed canned black-eyed peas to minimize excess liquid. Refrigerate your black-eyed pea and green bean salad recipe in airtight containers to prevent water absorption from air moisture. These steps maintain proper texture and vinaigrette consistency throughout storage.
Conclusion
Black-eyed pea and green bean salad recipe represents an outstanding intersection of nutrition, flavor, and convenience that modern home cooks truly appreciate. This versatile dish succeeds equally well as a weeknight side dish, potluck contribution, or meal prep staple, adapting beautifully to your specific needs and preferences. The combination of protein-rich legumes, crisp vegetables, and bright vinaigrette creates a naturally satisfying salad that improves after refrigeration as flavors develop and meld. Whether you’re introducing this classic Southern preparation to your regular rotation or returning to a beloved family favorite, the black-eyed pea and green bean salad recipe delivers consistent, impressive results every single time. The final dish showcases the beautiful contrast between tender beans and crisp vegetables, unified by a perfectly balanced vinaigrette that tastes simple yet sophisticated.
Related Recipes You’ll Love
Sesame and Pistachio Butter Cookies recipe
Roasted Chicken With Fennel and Peaches recipe
Salsa Macha Pasta With Shrimp recipe
One-Pan Kuku Paka Recipe
Cold Peanut Ginger Noodles Recipe
Lemon Lovers Pasta Primavera Recipe
What Is The Baking Soda Recipe For Weight Loss
Expert Resources and Food Safety
Learn more about proper food safety guidelines for storage to ensure your black-eyed pea and green bean salad recipe stays fresh throughout the week.
Print
Black-eyed Pea and Green Bean Salad 2026
Black-eyed pea and green bean salad recipe is a vibrant, nutritious dish that combines tender legumes with fresh vegetables in a light, tangy vinaigrette.
- Total Time: 35 minutes (plus chilling)
- Yield: 8–10 servings 1x
Ingredients
- 2 cans (15 oz each) Black-eyed peas (canned), drained and rinsed thoroughly
- 1 pound Fresh green beans, trimmed ends
- 1 large Red bell pepper, diced into small cubes
- 1/2 medium Red onion, finely dice
- 1 cup Cherry tomatoes, halved
- 1/4 cup Fresh cilantro, chopped
- 1/3 cup Apple cider vinegar
- 1/4 cup Extra virgin olive oil
- 1 tablespoon Dijon mustard
- 2 cloves Garlic, minced
- 1 teaspoon Sea salt
- 1/2 teaspoon Black pepper
- 1/2 teaspoon Cumin
Instructions
- Trim the green beans by cutting off both ends with a sharp knife or kitchen scissors.
- Rinse the green beans under cold water and pat completely dry to remove excess moisture.
- Dice the red bell pepper into uniform small cubes, removing seeds and white interior completely.
- Finely mince the red onion into small pieces, rinsing briefly if you prefer milder onion flavor.
- Halve the cherry tomatoes and set aside in a separate bowl.
- Chop the fresh cilantro and measure out the required amount for your black-eyed pea and green bean salad recipe.
- Fill a large pot with water and bring it to a rolling boil over high heat.
- Add a pinch of salt to the boiling water, then carefully add the trimmed green beans.
- Cook the green beans for 4 to 5 minutes until they achieve bright green color and fork-tender texture.
- Drain the green beans immediately in a colander, then transfer to a bowl of ice water to stop the cooking process.
- Let the green beans cool completely in the ice bath, then drain thoroughly and pat dry.
- Cut the cooled green beans into one-inch pieces for your black-eyed pea and green bean salad recipe.
- Open the cans of black-eyed peas and drain the liquid completely into a strainer.
- Rinse the drained black-eyed peas thoroughly under cool running water, gently agitating with your fingers.
- Pat the black-eyed peas dry with paper towels to remove excess moisture.
- Transfer the dried black-eyed peas to your main salad bowl.
- Whisk together the apple cider vinegar, extra virgin olive oil, and dijon mustard in a separate bowl.
- Add the minced garlic, sea salt, black pepper, and cumin to the vinaigrette mixture.
- Whisk vigorously until the vinaigrette emulsifies and becomes well combined.
- Taste the vinaigrette and adjust seasonings as needed for your black-eyed pea and green bean salad recipe.
- Add the cooled green bean pieces to the bowl containing the black-eyed peas.
- Add the diced red bell pepper, minced red onion, and halved cherry tomatoes to the bean mixture.
- Pour the prepared vinaigrette over all the ingredients in your black-eyed pea and green bean salad recipe.
- Gently toss everything together using a large spoon or salad servers, ensuring even coating.
- Sprinkle the chopped fresh cilantro over the top and fold it in gently.
- Refrigerate your black-eyed pea and green bean salad recipe for at least one hour before serving.
Notes
Ice bath is essential: After cooking the green beans, immediately transfer them to ice water to stop the cooking process completely. Rinse canned black-eyed peas thoroughly to remove sodium and starch that can cloud the vinaigrette. Pat vegetables completely dry with paper towels to prevent excess water from diluting the vinaigrette.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Blanching and Mixing
- Cuisine: Southern American
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 145
- Sugar: 2.5 grams
- Sodium: 318 milligrams
- Fat: 7.1 grams
- Saturated Fat: 1.0 gram
- Unsaturated Fat: 6.1 grams
- Trans Fat: 0 grams
- Carbohydrates: 16.4 grams
- Fiber: 3.8 grams
- Protein: 5.2 grams
- Cholesterol: 0 milligrams
