A black-eyed pea and green bean salad recipe is a vibrant, nutritious dish that combines tender vegetables with protein-rich legumes in a light vinaigrette. This black-eyed pea and green bean salad recipe delivers fresh flavors and satisfying texture, making it ideal for potlucks, summer gatherings, and weeknight dinners. The combination of black-eyed peas and crisp green beans creates a naturally wholesome meal that requires minimal cooking skills and maximum flavor. Whether you’re preparing this black-eyed pea and green bean salad recipe for a family dinner or entertaining guests, you’ll appreciate how simple and rewarding this dish truly is. Home cooks of all skill levels can master this recipe with confidence and enjoy consistent, delicious results every single time.
| Prep Time | Cook Time | Total Time | Servings | Difficulty | Cuisine |
|---|---|---|---|---|---|
| 15 minutes | 12 minutes | 27 minutes | 6 to 8 servings | Easy | American Southern |
Table of Contents
Table of Contents
Why This Black-Eyed Pea and Green Bean Salad Recipe Works
This black-eyed pea and green bean salad recipe succeeds because it balances nutrition, flavor, and simplicity in one convenient dish. The earthiness of black-eyed peas pairs naturally with the bright, crisp texture of fresh green beans, creating layers of taste and mouthfeel that work beautifully together. I’ve served this black-eyed pea and green bean salad recipe to countless gatherings, and guests consistently request the recipe, impressed by how satisfying yet light the salad feels. The dressing ties everything together without overwhelming the vegetables, allowing each ingredient to shine while maintaining cohesive flavors throughout the entire dish.
From a practical standpoint, this black-eyed pea and green bean salad recipe accommodates various dietary preferences, including vegetarian and vegan lifestyles. You can prepare this black-eyed pea and green bean salad recipe ahead of time, making it perfect for meal prep, potlucks, and busy weeknight planning. The ingredient list remains affordable and accessible year-round, ensuring you can make this salad whenever cravings strike. Many home cooks appreciate how forgiving this recipe is, allowing room for personal ingredient swaps and flavor adjustments without compromising the final result.
The visual appeal of this black-eyed pea and green bean salad recipe cannot be overlooked either. The contrasting colors of dark beans, vibrant green beans, red peppers, and fresh herbs create an Instagram-worthy presentation that impresses at any table. This black-eyed pea and green bean salad recipe looks impressive without requiring specialized cooking techniques or expensive ingredients. The rustic charm of homemade salads resonates with modern home cooks seeking authentic, from-scratch meals that nourish both body and soul.
Nutritionally, this black-eyed pea and green bean salad recipe delivers substantial fiber, plant-based protein, and essential vitamins in every serving. The combination of legumes and fresh vegetables ensures sustained energy and satisfaction, making this salad suitable for lunch boxes, dinner sides, and standalone meals. You’ll feel good serving this black-eyed pea and green bean salad recipe to family members because you know exactly what goes into each bite. The transparent ingredient list and straightforward preparation method give you complete control over sodium, sugar, and fat content, unlike store-bought alternatives.
Black-Eyed Pea and Green Bean Salad Recipe Ingredients
Gathering quality ingredients ensures your black-eyed pea and green bean salad recipe turns out perfectly flavorful and texturally balanced. Each ingredient plays a specific role in building the overall taste profile and appeal of this beloved salad.
| Ingredient | Quantity | Notes with Alternatives |
|---|---|---|
| Fresh green beans | 1 pound | Trimmed and cut into 2-inch pieces. Frozen green beans work well too; thaw and pat dry before using. |
| Canned black-eyed peas | 2 cans (15 ounces each) | Drained and rinsed thoroughly. Dried black-eyed peas soaked and cooked work equally well. |
| Red bell pepper | 1 large | Diced finely. Yellow or orange peppers add sweetness; use one or combine for color. |
| Cherry tomatoes | 1 cup | Halved. Roma tomatoes diced work as substitutes; avoid over-ripe tomatoes. |
| Red onion | 1/2 medium | Diced finely. White or yellow onions offer milder flavor; reduce quantity slightly. |
| Fresh cilantro | 1/4 cup chopped | Parsley or chives work as alternatives if cilantro is unavailable. |
| Extra-virgin olive oil | 1/3 cup | High-quality oil enhances flavor. Vegetable oil works but tastes less complex. |
| Apple cider vinegar | 3 tablespoons | White wine vinegar or red wine vinegar provide sharper acidity as alternatives. |
| Dijon mustard | 1 tablespoon | Yellow mustard offers milder flavor; omit for mustard-free versions. |
| Garlic cloves | 2 minced | Fresh garlic preferred. Garlic powder uses 1/2 teaspoon as a substitute. |
| Kosher salt | 1 teaspoon | Sea salt works equally. Adjust to taste preference and sodium concerns. |
| Black pepper | 1/2 teaspoon | Freshly ground pepper provides superior flavor over pre-ground varieties. |
| Honey | 1 teaspoon | Balances acidity in dressing. Omit for sugar-conscious versions. |
This black-eyed pea and green bean salad recipe truly shines when you use the freshest ingredients available. Quality vegetables and properly prepared legumes form the foundation of this dish’s success and appeal.
How to Make Black-Eyed Pea and Green Bean Salad Recipe
Making this black-eyed pea and green bean salad recipe requires just three simple phases that anyone can execute successfully. Follow these clear instructions to prepare a restaurant-quality salad in your own kitchen.
Prepare the Vegetables
- Trim the fresh green beans by cutting off both ends and discarding.
- Cut the trimmed green beans into 2-inch pieces for uniform cooking and eating.
- Dice the red bell pepper into small, consistent pieces roughly 1/4 inch in size.
- Halve all cherry tomatoes lengthwise to expose the flesh and release juices.
- Dice the red onion finely into small pieces roughly 1/8 inch in size.
- Chop fresh cilantro leaves into small pieces, discarding tough stems.
Cook the Black-Eyed Pea and Green Bean Salad Recipe Components
- Bring a large pot of salted water to a rolling boil over high heat.
- Add the cut green beans to the boiling water and cook for 8 to 10 minutes until tender-crisp.
- Remove the green beans using a slotted spoon and place them in a colander to cool.
- Drain and rinse the canned black-eyed peas under cool running water for 30 seconds.
- Transfer the rinsed black-eyed peas to a large mixing bowl.
- Add the cooled green beans to the bowl with the black-eyed peas.
Make the Dressing and Finish Your Black-Eyed Pea and Green Bean Salad Recipe
- Whisk together the olive oil, apple cider vinegar, Dijon mustard, minced garlic, salt, pepper, and honey in a small bowl.
- Taste the dressing and adjust seasonings to your personal preference before combining.
- Pour the dressing over the bean mixture in the large bowl.
- Toss gently until all vegetables are evenly coated with the dressing.
- Add the diced red bell pepper, halved cherry tomatoes, and diced red onion to the salad.
- Toss again gently to distribute the fresh vegetables throughout the black-eyed pea and green bean salad recipe.
- Sprinkle the chopped cilantro over the top and fold it into the salad.
- Refrigerate the black-eyed pea and green bean salad recipe for at least 30 minutes before serving to allow flavors to meld.
This black-eyed pea and green bean salad recipe benefits from gentle handling and adequate chilling time before serving. The flavors intensify and meld together beautifully during the resting period, creating a more cohesive and satisfying dish than if served immediately after assembly.
Chef Tips for Perfect Black-Eyed Pea and Green Bean Salad Recipe
Professional techniques elevate your black-eyed pea and green bean salad recipe from simple to spectacular. These expert tips ensure consistent, delicious results every single time you prepare this beloved dish.
- Blanch green beans properly: Cook the green beans exactly 8 to 10 minutes until they reach tender-crisp stage. Under-cooked beans taste raw and rubbery; over-cooked beans become mushy and lose their vibrant color. This black-eyed pea and green bean salad recipe depends on perfectly textured beans for the best experience.
- Cool vegetables before combining: Allow the hot green beans to cool completely before adding to the black-eyed peas. Mixing hot and cold ingredients creates condensation that dilutes the dressing and makes the salad watery rather than perfectly dressed.
- Rinse canned legumes thoroughly: Spend 30 seconds rinsing the black-eyed peas under running water to remove sodium and starch that can make your black-eyed pea and green bean salad recipe cloudy or overly salty.
- Balance acidity and sweetness: Taste the dressing before combining with vegetables. The honey balances the sharp vinegar; adjust quantities based on your preference for tanginess.
- Let flavors develop: Refrigerate this black-eyed pea and green bean salad recipe for a minimum of 30 minutes, though overnight chilling produces even more developed flavors and superior texture throughout the dish.
- Use fresh garlic over powder: Minced fresh garlic provides bright, pungent flavor that powdered garlic cannot match. Fresh garlic makes this black-eyed pea and green bean salad recipe noticeably more vibrant and authentic-tasting.
Common Black-Eyed Pea and Green Bean Salad Recipe Mistakes to Avoid
Understanding common pitfalls helps you sidestep problems and produce restaurant-quality results with your black-eyed pea and green bean salad recipe every time. Learn from others’ experiences and master this salad on your first attempt.
Mistake 1: Overcooking the Green Beans Many home cooks boil green beans until completely soft, resulting in mushy, unpleasant texture. This mistake happens because cooks fail to monitor cooking time carefully or underestimate how quickly green beans soften in boiling water. To fix this, set a timer for exactly 8 minutes and taste a bean to verify tenderness. Proper green beans maintain slight crispness even after they’re cooked, providing pleasant texture contrast in your black-eyed pea and green bean salad recipe.
Mistake 2: Mixing Hot and Cold Ingredients Combining warm green beans directly with room-temperature black-eyed peas creates uneven temperature distribution and moisture problems throughout your dish. This happens because steam from hot vegetables condenses and waters down the dressing. Always cool the cooked green beans completely in a colander before combining with other ingredients in this black-eyed pea and green bean salad recipe.
Mistake 3: Skipping the Rinse Step for Canned Beans Many cooks drain canned black-eyed peas but fail to rinse them thoroughly, leaving excess sodium and starch that cloud the dressing and make this black-eyed pea and green bean salad recipe taste overly salty. Rinse for a full 30 seconds under cool running water to remove these unwanted elements and improve overall flavor clarity.
Mistake 4: Using Low-Quality Vinegar Cheap vinegar produces harsh, unpleasant acidity that overwhelms other flavors in your black-eyed pea and green bean salad recipe. Invest in quality apple cider vinegar or wine vinegar; the superior taste difference is immediately noticeable and worth the minimal extra cost.
Mistake 5: Not Allowing Flavors to Develop Serving this black-eyed pea and green bean salad recipe immediately after assembly prevents proper flavor melding and integration. The dressing needs time to permeate the vegetables and legumes. Refrigerate this black-eyed pea and green bean salad recipe for at least 30 minutes, preferably 2 to 4 hours, before serving for maximum flavor intensity.
Best Black-Eyed Pea and Green Bean Salad Recipe Variations and Substitutions
This black-eyed pea and green bean salad recipe accepts numerous ingredient variations and substitutions without losing its essential character or appeal. Customize this dish to match your preferences, dietary needs, and ingredient availability.
| Ingredient | Substitution | Impact on Flavor |
|---|---|---|
| Fresh green beans | Frozen or canned green beans | Frozen beans work well; canned beans become too soft. Frozen is the better choice for this black-eyed pea and green bean salad recipe. |
| Black-eyed peas | Chickpeas, cannellini beans, or kidney beans | Each bean provides different earthiness. Chickpeas create nuttier flavor; cannellini beans taste milder. This black-eyed pea and green bean salad recipe adapts beautifully to any legume. |
| Apple cider vinegar | Red wine vinegar or white wine vinegar | Red wine vinegar adds berry notes; white wine vinegar provides sharper acidity. Both work excellently in this black-eyed pea and green bean salad recipe. |
| Red bell pepper | Yellow, orange, or poblano peppers | Yellow and orange peppers add sweetness; poblanos provide subtle smokiness. Color combination improves visual appeal of this black-eyed pea and green bean salad recipe. |
| Cherry tomatoes | Roma tomatoes, sun-dried tomatoes, or heirloom tomatoes | Sun-dried tomatoes intensify flavor; heirloom tomatoes add complexity. Roma tomatoes work best for texture consistency in this black-eyed pea and green bean salad recipe. |
| Cilantro | Parsley, basil, or dill | Parsley offers neutral herb flavor; basil adds Italian character; dill provides fresh brightness. Cilantro remains optimal for this black-eyed pea and green bean salad recipe. |
| Dijon mustard | Whole grain mustard or yellow mustard | Whole grain mustard adds texture and subtle spice; yellow mustard provides mild flavor. Both work in this black-eyed pea and green bean salad recipe. |
| Honey | Maple syrup or agave nectar | Maple syrup adds subtle depth; agave nectar dissolves more easily. All three sweeten this black-eyed pea and green bean salad recipe effectively. |
This black-eyed pea and green bean salad recipe demonstrates remarkable flexibility and adaptability to different ingredient preferences and dietary restrictions. Experiment confidently with substitutions, knowing the core formula remains sound and flavorful regardless of specific ingredient choices.
Serving Suggestions for Black-Eyed Pea and Green Bean Salad Recipe
This black-eyed pea and green bean salad recipe serves beautifully as a standalone meal or as a complementary side dish for numerous occasions. Thoughtful serving suggestions maximize enjoyment and satisfaction for everyone at your table.
Serve this black-eyed pea and green bean salad recipe alongside grilled chicken, baked fish, or marinated tofu for complete protein-rich meals. The light vinaigrette complements grilled flavors perfectly without overwhelming delicate proteins. For Southern-style dinners, pair this black-eyed pea and green bean salad recipe with cornbread, collard greens, and slow-cooked rice for traditional comfort food appeal. The fresh salad balances heavier cooked vegetables beautifully and provides textural contrast.
This black-eyed pea and green bean salad recipe works exceptionally well at potlucks and picnics because it travels safely in covered containers and maintains quality for several hours. Bring this salad to outdoor gatherings where heat affects sensitive dishes; the acidic dressing actually improves with time and doesn’t spoil easily. Cold summer buffets benefit tremendously from this black-eyed pea and green bean salad recipe, which refreshes and satisfies guests better than heavier mayo-based salads.
For meal prep and lunch boxes, portion this black-eyed pea and green bean salad recipe into individual containers up to three days in advance. The salad actually improves as it sits, with flavors becoming more integrated and intense. Serve this black-eyed pea and green bean salad recipe cold directly from the refrigerator, or let it come to room temperature for different taste experiences. Add extra fresh herbs or lemon juice just before serving for brightest flavor.
Holiday tables benefit from this black-eyed pea and green bean salad recipe’s Southern heritage and vegetable-forward composition. Serve alongside traditional holiday proteins for balanced, nutritious meals that honor family traditions. This black-eyed pea and green bean salad recipe appeals to vegetarians and non-vegetarians equally, ensuring everyone at your table enjoys satisfying food. Weeknight family dinners become easier when you prepare this black-eyed pea and green bean salad recipe in advance, reducing last-minute cooking stress and allowing you to focus on other menu items.
Storage and Reheating for Black-Eyed Pea and Green Bean Salad Recipe
Proper storage and handling ensure your black-eyed pea and green bean salad recipe maintains quality and safety throughout its storage life. Follow these reliable guidelines for best results every time.
| Method | Duration | Instructions |
|---|---|---|
| Refrigerator Storage | 3 to 4 days | Place the black-eyed pea and green bean salad recipe in an airtight container with a secure lid. Store in the coldest part of your refrigerator, ideally below 40°F. The flavors actually improve during storage as ingredients meld together. |
| Freezer Storage | 1 to 2 months | Freeze this black-eyed pea and green bean salad recipe in a freezer-safe container, leaving 1/2 inch headspace for expansion. The texture of green beans changes slightly after freezing; thaw in the refrigerator overnight before serving. |
| Make-Ahead Preparation | Up to 24 hours | Prepare individual components separately up to 24 hours ahead. Keep the dressing separate from vegetables in this black-eyed pea and green bean salad recipe. Combine components 30 minutes before serving for optimal freshness and texture. |
| Serving at Room Temperature | 2 hours maximum | Remove this black-eyed pea and green bean salad recipe from refrigeration 15 to 30 minutes before serving to allow flavors to brighten. Do not leave unrefrigerated for more than 2 hours due to food safety concerns. |
| Travel Container | Up to 8 hours | Pack this black-eyed pea and green bean salad recipe in a well-sealed container in a cooler with ice packs for picnics and potlucks. Keep the salad at 40°F or below during transport. |
This black-eyed pea and green bean salad recipe maintains excellent quality when stored properly and rarely needs reheating since it’s best served cold. If you prefer warm salad, gently reheat individual portions in the microwave for 30 to 45 seconds, stirring gently to avoid breaking delicate vegetables. Never microwave the entire batch together, as uneven heating compromises texture and flavor throughout this black-eyed pea and green bean salad recipe.
Nutritional Information for Black-Eyed Pea and Green Bean Salad Recipe
Understanding the nutritional profile of this black-eyed pea and green bean salad recipe helps you make informed dietary choices and appreciate the healthfulness of this wonderful dish. Each serving provides substantial nutritional benefits.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 185 calories |
| Total Fat | 9 grams |
| Saturated Fat | 1.3 grams |
| Trans Fat | 0 grams |
| Cholesterol | 0 milligrams |
| Sodium | 285 milligrams |
| Total Carbohydrates | 22 grams |
| Dietary Fiber | 5 grams |
| Total Sugars | 4 grams |
| Protein | 7 grams |
| Vitamin A | 245 IU |
| Vitamin C | 28 milligrams |
| Iron | 1.8 milligrams |
| Potassium | 385 milligrams |
These values are approximate and may vary based on specific ingredients and preparation methods used in your black-eyed pea and green bean salad recipe. The nutritional information assumes 8 servings from the basic recipe with standard portions of all ingredients listed.
This black-eyed pea and green bean salad recipe provides excellent plant-based protein from the legumes, making it suitable for vegetarian and vegan meal plans. The dietary fiber supports digestive health and promotes satiety, helping you feel satisfied longer after eating. The fresh vegetables contribute vitamins, minerals, and phytonutrients that support overall wellness and vitality.
Frequently Asked Questions About Black-Eyed Pea and Green Bean Salad Recipe
Can I Make Black-Eyed Pea and Green Bean Salad Recipe Ahead of Time?
Yes, you can prepare this black-eyed pea and green bean salad recipe up to 3 days in advance for maximum convenience. Store the finished salad in an airtight container in your refrigerator and stir gently before serving. The flavors actually improve as the dressing penetrates the vegetables and legumes, making advance preparation advantageous rather than problematic.
How Do I Know When Green Beans Are Cooked Properly for This Salad?
Green beans should be tender-crisp, meaning they yield slightly to pressure but maintain structural integrity and bright green color. After 8 to 10 minutes of boiling, remove one bean and cool it briefly, then bite to verify texture. If the bean snaps easily and tastes cooked but still slightly firm, the batch is ready; if still too firm or too soft, adjust cooking time accordingly for your black-eyed pea and green bean salad recipe.
What If My Dressing Tastes Too Acidic in This Black-Eyed Pea and Green Bean Salad Recipe?
Add one more teaspoon of honey to balance the sharp acidity from the vinegar, or add a small amount of additional olive oil to mellow the overall flavor. Taste after each adjustment before adding more seasoning. You can also increase the quantity of black-eyed peas and green beans to dilute the dressing concentration, spreading the acidic flavor across more volume.
Can I Substitute Canned Black-Eyed Peas with Dried Ones in This Recipe?
Absolutely, you can use dried black-eyed peas in this black-eyed pea and green bean salad recipe, but plan ahead for soaking and cooking time. Soak 1 cup of dried peas overnight, then cook them for 45 to 60 minutes until tender but not mushy. Drain and cool completely before using in the salad. Dried beans provide earthier flavor and firmer texture than canned varieties in this black-eyed pea and green bean salad recipe.
Is This Black-Eyed Pea and Green Bean Salad Recipe Suitable for Vegan Diets?
Yes, this black-eyed pea and green bean salad recipe is completely vegan as written because it contains no animal products or byproducts. All ingredients, from vegetables to legumes to the vinaigrette, come from plant sources. The recipe naturally accommodates vegan, vegetarian, and omnivorous eaters equally well without requiring modifications.
How Long Can I Leave Black-Eyed Pea and Green Bean Salad Recipe at Room Temperature?
This black-eyed pea and green bean salad recipe should not sit at room temperature for more than 2 hours due to food safety guidelines for perishable foods. If serving at an outdoor event or picnic, keep the salad in a cooler with ice packs and only remove it shortly before serving. Return any leftover portions to the refrigerator within 2 hours of removing from cold storage.
Can I Freeze Black-Eyed Pea and Green Bean Salad Recipe for Later Use?
You can freeze this black-eyed pea and green bean salad recipe for up to 2 months, though the texture of green beans changes slightly after thawing. Thaw frozen portions in the refrigerator overnight rather than at room temperature to maintain food safety. The flavors remain pleasant, but the green beans become slightly softer than fresh salad. Freezing works better for the dressing and beans than for the green bean component.
What Proteins Pair Best with This Black-Eyed Pea and Green Bean Salad Recipe?
Grilled chicken, baked fish, marinated tofu, grilled shrimp, and roasted tempeh all pair beautifully with this black-eyed pea and green bean salad recipe. The light vinaigrette complements delicate proteins without overwhelming them, while the fresh vegetables provide textural contrast. For vegetarian versions, this black-eyed pea and green bean salad recipe provides sufficient plant-based protein to serve as a standalone meal.
How Do I Make Black-Eyed Pea and Green Bean Salad Recipe Less Salty?
Reduce the kosher salt to 1/2 teaspoon initially, then taste and adjust before finalizing the dressing. If using salted canned beans, rinse them thoroughly for 45 to 60 seconds to remove excess sodium. Using homemade cooked dried beans instead of canned varieties also reduces overall sodium content in this black-eyed pea and green bean salad recipe significantly.
What Herbs Besides Cilantro Work Well in This Salad Recipe?
Fresh parsley provides neutral herb flavor; fresh basil adds Italian-inspired notes; fresh dill offers bright, fresh taste; and fresh mint contributes cooling refreshment to this black-eyed pea and green bean salad recipe. Use 1/4 cup chopped fresh herbs and substitute based on your personal preference or what’s available in your garden or market.
Can Beginners Successfully Make Black-Eyed Pea and Green Bean Salad Recipe?
Absolutely, this black-eyed pea and green bean salad recipe is perfect for beginner cooks because it requires only basic knife skills, boiling, and simple dressing preparation. The straightforward instructions follow a logical progression, and forgiving ingredients tolerate minor variations. Beginners can build confidence preparing this recipe successfully on the first attempt without specialized equipment or advanced techniques.
Conclusion
This black-eyed pea and green bean salad recipe represents the perfect marriage of simplicity, nutrition, and authentic Southern flavor that home cooks cherish and guests remember. The combination of tender green beans, earthy black-eyed peas, and bright fresh vegetables creates a dish that satisfies on multiple levels while requiring minimal cooking skill or expensive ingredients. Whether you’re preparing this black-eyed pea and green bean salad recipe for weeknight family dinners, summer potlucks, holiday gatherings, or meal prep sessions, you’ll appreciate the reliability and quality of this wonderful creation. The light vinaigrette allows each ingredient to shine while tying everything together into a cohesive, memorable salad. Make this black-eyed pea and green bean salad recipe confidently, knowing you’re serving your loved ones wholesome, delicious food prepared with care and attention to flavor.
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Expert Resources and Food Safety
Learn more about legume nutrition from the official dietary guidelines and safe food handling practices from the USDA food safety resource.
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Black-Eyed Pea and Green Bean Salad 2026
A vibrant, nutritious dish that combines tender vegetables with protein-rich legumes in a light vinaigrette. This black-eyed pea and green bean salad recipe delivers fresh flavors and satisfying texture, making it ideal for potlucks, summer gatherings, and weeknight dinners.
- Total Time: 27 minutes
- Yield: 6 to 8 servings 1x
Ingredients
- 1 pound fresh green beans, trimmed and cut into 2-inch pieces
- 2 cans (15 ounces each) canned black-eyed peas, drained and rinsed thoroughly
- 1 large red bell pepper, diced finely
- 1 cup cherry tomatoes, halved
- 1/2 medium red onion, diced finely
- 1/4 cup chopped fresh cilantro
- 1/3 cup extra-virgin olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 garlic cloves, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon honey
Instructions
- Trim the fresh green beans by cutting off both ends and discarding.
- Cut the trimmed green beans into 2-inch pieces for uniform cooking and eating.
- Dice the red bell pepper into small, consistent pieces roughly 1/4 inch in size.
- Halve all cherry tomatoes lengthwise to expose the flesh and release juices.
- Dice the red onion finely into small pieces roughly 1/8 inch in size.
- Chop fresh cilantro leaves into small pieces, discarding tough stems.
- Bring a large pot of salted water to a rolling boil over high heat.
- Add the cut green beans to the boiling water and cook for 8 to 10 minutes until tender-crisp.
- Remove the green beans using a slotted spoon and place them in a colander to cool.
- Drain and rinse the canned black-eyed peas under cool running water for 30 seconds.
- Transfer the rinsed black-eyed peas to a large mixing bowl.
- Add the cooled green beans to the bowl with the black-eyed peas.
- Whisk together the olive oil, apple cider vinegar, Dijon mustard, minced garlic, salt, pepper, and honey in a small bowl to prepare the dressing.
- Taste the dressing and adjust seasonings to your personal preference before combining.
- Pour the dressing over the bean mixture in the large bowl and toss gently until all vegetables are evenly coated with the dressing.
- Add the diced red bell pepper, halved cherry tomatoes, and diced red onion to the salad.
- Toss again gently to distribute the fresh vegetables throughout the salad.
- Sprinkle the chopped cilantro over the top and fold it into the salad.
- Refrigerate the salad for at least 30 minutes before serving to allow flavors to meld.
Notes
Chef Tips: Blanch green beans properly for 8 to 10 minutes until tender-crisp to keep them from getting raw or mushy. Allow the cooked green beans to cool completely before mixing with other ingredients to prevent condensation from watering down the dressing. Spend 30 seconds rinsing the canned black-eyed peas under cool running water to remove excess sodium and starch. Refrigerate the assembled salad for at least 30 minutes (preferably 2 to 4 hours) before serving to let the flavors fully develop. Storage: Store in an airtight container in the refrigerator for 3 to 4 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Blanching
- Cuisine: American Southern
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 185 calories
- Sugar: 4 grams
- Sodium: 285 milligrams
- Fat: 9 grams
- Saturated Fat: 1.3 grams
- Unsaturated Fat: 7.7 grams
- Trans Fat: 0 grams
- Carbohydrates: 22 grams
- Fiber: 5 grams
- Protein: 7 grams
- Cholesterol: 0 milligrams
