Marinated Black-Eyed Pea Salad

Course: Main Dish, Salad, Side Dish

Cuisine: American, Soul Food

Diet: Gluten Free, Low Fat, Vegetarian

Prep Time: 10

Chill Time: 1

Total Time: 1 10

Servings: servings

Calories: 276kcal

Vibrant and flavorful cold bean salad made southern style with a smoky-sweet dressing

Prep the Ingredients: Chop the collard green leaves into one-inch pieces. De-seed and dice the bell peppers.
2 collard green leaves, 1 green bell pepper, 1 red bell pepper
Make the Salad Dressing: Add lemon juice, olive oil, honey, apple cider vinegar, mustard, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper to an airtight container. Seal the container and shake vigorously to emulsify the dressing ingredients.
juice of one lemon, ¼ cup olive oil, ¼ cup honey, 2 tablespoons apple cider vinegar, 1 tablespoon mustard, ½ teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon cayenne pepper, sea salt, black pepper
Assemble the Salad: Add black eyed peas, corn, chopped collard greens, diced bell pepper, and sunflower seeds to a large bowl. Pour dressing over top and toss the ingredients until well-mixed and evenly coated in dressing. Cover and chill until ready to serve (a least one hour).
4 cups black eyed peas, 1 can sweet corn, ¼ cup sunflower seeds

Preparation

This bean salad gets better as it sits and marinates. So you can make it up to three days in advance.

Modifications

You can sweeten the dressing with honey or a zero-sugar product of your choice. Or use maple syrup or agave nectar to make it vegan.

Topping ideas: Try crumbled feta cheese for creaminess, bacon bits for more smoky flavor, or roasted black-eyed peas for crunch.

Storage

Store leftovers in an airtight container in the refrigerator. Keeps for up to five days.