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Colorful Black-Eyed Pea Salad

“This is my little spin on plain, boiled black-eyed peas,” writes Susan Hinton from Morrisville, North Carolina. “I like to 'eat the rainbow,' so I add color with yellow corn, purplish onion and bright red tomatoes.”
  • Total Time
    Prep: 5 min. Cook: 45 min.
  • Makes
    2 servings


  • 1 cup frozen black-eyed peas
  • 1 cup fresh or frozen corn, thawed
  • 2 tablespoons finely chopped red onion
  • 4-1/2 teaspoons cider vinegar
  • 1 teaspoon olive oil
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  • Cook peas according to package directions; drain. In a salad bowl, combine the peas, corn and onion.
  • In a small bowl, whisk the vinegar, oil, mustard, sugar, salt and pepper. Pour over vegetables and toss to coat. Serve warm or chilled.
Nutrition Facts
3/4 cup: 205 calories, 4g fat (1g saturated fat), 0 cholesterol, 343mg sodium, 37g carbohydrate (6g sugars, 6g fiber), 10g protein.

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Average Rating:
  • EsperL
    Apr 18, 2013

    No comment left

  • jmkasprak
    Jul 18, 2012

    This is a healthy, bright salad. I would definitely recommend using fresh sweet corn for the sweet crunch. Hubby just looked at it so I finished the second serving the next day. The flavor of the onion had intensified overnight, which was good too.

  • debbiezalaznik
    Dec 18, 2008

    No comment left

  • jamesandannie
    Nov 18, 2007

    No comment left