Corn and Black Eyed Pea Salad
This easy Corn and Black Eyed Pea Salad with jimaca is a southern caviar salad, otherwise known as Cowboy Caviar, perfect for any party or game day event. It’s made with black eyed peas, fresh veggies, like peppers, onions and corn. It’s delightful for a side salad or for dipping with your favorite chips.
What goes with black eyed peas? We love these peas (which look like beans with little black eyes!) that come in a can. This Corn and Black Eyed Pea Salad is a recipe that you can make ahead, full of fresh corn and tomatoes and other veggies. We love to serve this salad in our epic salad bowls (2 sizes).
This salad also has jicama. What is jicama? It’s a mild, sweet, and nutty flavor, sort of a cross between an apple and a potatoand. It has a crunchy, watery texture. I buy it pre-cut at Trader Joe’s.
We love how simple it is to open up a couple cans of black eyed peas. You buy these peas (otherwise known as beans) in the bean or Mexican aisle of the grocery store. A black eyed pea is a type of bean (high in protein), also known as cowpeas, black-eyed beans, or goat peas.
I also love the red wine, papkrika and cumin vinaigrette that is drizzled over this salad. The dressing is just … so good! This fresh Black Eyed Pea Dip also pairs with chicken, steak, burgers–or an appetizer for ANY party. Just set out the chips, and watch it be devoured!
Why I love this recipe.
- It maes a tasty hearty salad, or a dip served with tortilla or pita chips.
- This recipe is vegetarian, vegan, and gluten-free (like our Balela Salad).
- It comes together in about 15 minutes!
Gather these ingredients
Salad:
- Bush’s blackeye peas
- Fresh corn kernels: Or you can use canned or frozen
- Jamaica
- Cucumber
- Bell peppers
- Red onion
- Fresh cilantro
- Jlapeños
Dressing:
- Olive oil
- Sugar
- White vinegar
- Red chili pepper
- Cumin
- Lime juice: we use fresh lime juice
- Honey
- Salt & pepper
How do you make a Black Eyed Peas Salad?
- In a large serving bowl, combine the drained blackeye peas, corn, jicama, cucumbers, bell peppers, onion, cilantro and jalapeño.Sprinkle with cilantro!
- Make the dressing: In a small bowl, whisk together the dressing ingredients: olive oil, sugar, white vinegar, red chili pepper, cumin, and lime juice. Drizzle the dressing over the serving bowl and toss until well mixed.
- Season to taste with additional salt and pepper.
- For best flavor, let the mixture marinate for at least 20 minutes before serving.
Tips and substitutions:
- You can buy the cans of black eyed peas in the grocery store (pre-cooked), or you can slow cook them at home for a tasty dip or salad.
- Swap out the back eyed peas for another type of bean (black beans or white beans). Even chickpeas are great.
- Replace the cilantro for basil in the summer months.
- You can leave out the jicama, but it really adds a nice sweetness and crunch to the salad. We buy the jimaca at Trader Joe’s already sliced up.
Serving
First of all – we love to serve this salad in our epic salad bowls. We have 2 sizes in stock and they are wonderful for entertaining.
We love this recipe served for an appetizer or a side dish (it pairs well with any kind of meat, Mexican food, grilled summer foods). It also makes a great potluck salad. You can serve it alone (just add a giant spoon), or with a bag of your favorite tortilla (sturdy) chips.
Serve it on the big board – for any party – with a giant spoon!
Storage
Store in the fridge in airtight container, for up to 3 days. Any longer, the jicama gets a bit mushy!
More bean salad recipes to try while you are here:
Get the Recipe:
Corn and Black Eyed Pea Salad
Ingredients
- 2 15 oz cans Bush’s blackeye peas, rinsed and drained
- 1½ cups fresh corn kernels, or frozen, defrosted
- 1 ½ cups jicama, chopped
- 1 ½ cups cucumber, chopped
- 2 medium red, orange or yellow bell pepper, chopped
- ¾ cup chopped red onion, about ½ small red onion
- 1 cup chopped cilantro, leaves and stems
- 2 jalapeños, ribs removed, seeded and finely chopped
Make the dressing:
- ½ cup olive oil
- ¼ cup sugar
- ½ cup white vinegar
- ½ tsp. red chili pepper
- 1 Tbsp cumin
- 3 Tbsp lime juice
- 1 Tbsp honey
- Salt & pepper
Equipment
Instructions
- In a large serving bowl, combine the drained blackeye peas, corn, jicama, cucumbers, bell peppers, onion, cilantro, and finely chopped jalapeño.
Make the dressing:
- In a small bowl, whisk together the dressing ingredients: olive oil, sugar, white vinegar, red chili pepper, cumin, and lime juice. Drizzle the dressing over the bean mixture and toss until combined.
- Season to taste with additional salt and pepper.
- For best flavor, let the mixture marinate for at least 20 minutes before serving. Serve as a salad or a dip with chips.
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
Hi Sandy! I’ve been wanting to try dried black eyed peas in an Instant Pot. So I’m looking forward to trying this recipe. Thank you for sharing. Also,, I love your Fiddle Leaf Fig plant! I was wondering if you’d share where you got your shag rug and what you think of it in the living room on hardwood. I’m tired of my area rugs and wanting a change.
Yes, here is the link to my rug. We LOVE it, so easy to care for, too! https://reluctantentertainer.com/cozy-rugstudio-rugs-for-the-home/