Vibrant and delicious, this black-eyed bean salad combines black eyed peas, bacon, red onion, tomatoes, and a savory anchovy dressing. It is perfect for a potluck or a good luck recipe to ring in the new year.
Reasons to love this Black Eyed Pea Salad
- This salad is a refreshing and healthy way to enjoy unique flavors and textures.
- This bean salad recipe is simple, easy, and delicious, thus perfect for every occasion.
- Quick: this pea salad recipe is ready in less than 20 minutes, thus making it an excellent option for busy weeknight dinners.
- Make ahead: because this is a cold salad, it's perfectly fine to prepare it ahead of time and refrigerate it. Drizzle with the anchovy dressing before serving.
- black-eyed pea is highly nutritious and aid in digestion, making this recipe great for those on their weight loss journey.
If you love salads like I do, you've got to try this crunchy chicken fruit salad that is all the hype.
Here are some main ingredients needed to make this bean and tomato salad:
- Black eye pea: Canned, frozen, or boiled black eye peas can be used for this recipe. Make sure to rinse the canned beans under running water if using. You can find them at any grocery store or online store.
- Tomatoes: I prefer using grape or cherry tomatoes for this salad because of their slightly sweet taste. Plum tomatoes are equally fine.
- Anchovy fillet: I used a canned anchovy fillet in oil brine. Don't skip the oil; it adds flavor to the dressing.
- Green vegetable: swiss chard was my vegetable of choice. Spinach, baby collard greens, or kale works just fine.
- Bacon: adding bacon to the salad elevates the flavor and adds texture to each bite.
- Mustard: mustard adds a rich, spicy flavor to the salad dressing. I like the Grey Poupon or Maille brands.
- seasoning: ground cumin, salt, and black pepper.
How to make black-eyed bean salad?
Step 1: cook the bacon strips until they are crispy.
Step 2: combine drained canned black-eyed peas with cumin powder and place it in the microwave—heat for about 3 minutes. Set aside to cool.
Step 3: combine the black eye pea, onion, tomatoes, and swiss chard in a salad bowl.
Step 4: Add the olive oil, cider vinegar, balsamic vinegar, mustard, garlic cloves, salt, black pepper, lemon juice, honey, Anchovy oil, and chopped fillets in a mason jar or a bottle. Cover with a lid and shake vigorously until the ingredients are well combined.
Step 5: top the salad with bacon bits and a generous drizzle of anchovy vinaigrette.
- Raw black-eyed peas are complex and take time to cook. However, the canned ones are pre-cooked and convenient to use.
- Rinse the canned bean thoroughly before using it to remove any additive added for shelf life.
- don't overheat the beans, as this will make them mushy.
- Make this salad ahead of time by chopping the vegetables, store them in individual bowls and cover with cling film until serving time.
- Make the dressing a day in advance and enjoy the depth of flavor as the ingredients blend perfectly.
What to do with canned black-eyed peas?
There is so much you can do with canned black-eyed peas. For one, you can add them to salads. You can also add them to stews, soups, and casseroles.
Have a few questions in mind? No problem! Here are the most commonly asked questions and their answers.
As a matter of fact, yes, they can make you poop. That’s because they are rich in soluble fiber. Soluble fiber is known to improve your digestion by promoting frequent and regular bowel movements. Furthermore, it also aids in relieving constipation.
It is both. A single serving of black-eyed peas contains about 24g of protein and 49g of carbohydrates.
A single serving of Black-eyed peas contains 49g of carbohydrates. These are complex carbohydrates that provide fiber and energy to the body.
It is not necessary. Most people rinse them and cook them. However, soaking them before cooking reduces the cooking time of the peas. Soak them for at least 6 hours before cooking.
There is no difference between black-eyed peas and black-eyed beans. They are called Black-eyed peas because of their black spot in the center. They are found in the same field as peas. But these are not peas.
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Black-eyed Beans Salad
FOR THE DRESSING
- 2 tablespoons Anchovy oil + 2 fillet, chopped (from an anchovy jar)
- ¼ cup olive oil (good quality)
- 2 tablespoons cider vinegar
- 1 teaspoon balsamic vinegar
- 1 teaspoon mustard
- 2 garlic cloves, minced
- ½ teaspoon salt or to taste
- ¼ teaspoon ground black pepper to taste
- 1 teaspoon lemon juice
- 1 teaspoon honey
FOR THE SALAD
- 3 bacon strips
- 2 (15.5. oz) can black eye peas, rinsed, drained
- ½ teaspoon cumin powder
- ½ cup chopped red/purple onion (from 1 small onion)
- 1 cup cherry tomatoes halved
- 3 large pieces Swiss chard, stems and middle ribs removed, thinly sliced
- Combine all the ingredients for the dressing in a bottle or mason jar with a lid, and shake vigorously until well combined. Set aside.
- Place bacon strips on a cold non-stick pan, turn on the heat to medium-low and cook bacon for 6 minutes or until it reaches desired doneness. flip bacon strips at intervals for an even crisp. Use a cooking tong to remove the cooked strips from the pan, and rest on a paper towel.
- Meanwhile, combine the black eye pea and cumin powder in a microwave-safe bowl, and heat in the microwave for 2-3 mins or follow the directions on the package. Set aside to cool.
- Combine the cooled black eye pea, onion, tomatoes, and swiss chard in a salad or serving bowl.Before serving, top with bacon bits, and a generous drizzle of anchovy vinaigrette. Enjoy!
- Feel free to add 2 chopped anchovy fillets to the salad, make sure to rinse it first to reduce the salty flavor.
- Collard greens work perfectly for this salad if you can’t get your hands on Swiss chard.
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