Black eyed pea salad || Erin Brighton | side dish | gluten free | dairy free | vegetarian

Black-Eyed Pea Salad

This black-eyed pea salad is a perfect side dish for Taco Tuesday or any night of the week. And, no worries, you don’t need to soak any beans. Use canned beans for this easy recipe!

Black eyed pea salad || Erin Brighton | side dish | gluten free | dairy free | vegetarian
Black Eyed Peas … Aren’t they pretty?

It is really, really nice if you have the time (and you remember) to soak some dried beans and cook them slowly. Alas, no such luck here! Canned beans are a pantry staple in my house for days when I need instant gratification. The other night, I needed a super simple side dish to accompany the delicious local bratwursts my husband was grilling outside so I grabbed a can of black-eyed peas from the cabinet and a cutting board and, in under 5 minutes, made this delicious salad.

This time of year is the perfect time to whip up some easy side dishes! This is one of the easiest I have made in a while and it was a big hit with the kids and adults.

Black Eyed Pea Salad

Easy, delicious, side dish
Course Side Dish
Cuisine Vegetarian
Prep Time 10 minutes
Total Time 10 minutes
Servings 6
Author Erin Brighton

Ingredients

  • 1 can black eyed peas , drained
  • 1 tomato , chopped
  • 1 or 2 slices of purple onion , diced
  • handful of parsley , chopped
  • juice of 1/2 a lime
  • 1 tablespoon olive oil
  • kosher sea salt

Instructions

  1. Drain and rinse the black eyed peas. Add the chopped tomatoes, onion, and parsley.
  2. Toss with the lime juice and olive oil. Season with kosher sea salt. Serve!

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