Zesty Black-Eyed Peas and Black Bean Salad

Diane Hopson Smith


What a refreshing twist for the traditional Black-Eyed peas for New Years! This dish can be served in a number of ways; a wonderful zesty salad, a side dish that is wonderful with fish, pork, steak or chicken (blackened of course), or serve with corn chips as an appetizer.

This is a wonderful dish to serve in the summer as well, especially when corn is fresh. It's good with frozen but fresh always wins my vote of approval.

Hope you enjoy!

★★★★★ 2 votes
15 Min
No-Cook or Other


1 tsp
lime zest (i got this from 1 large lime)
1/2 c
fresh lime juice (i used 2 large limes, 4 small will work if you don't have large)
1/4 c
olive oil, extra virgin
1/2 tsp
sea salt
1 tsp
chili powder
1/2 tsp
1 tsp
brown sugar (can use splenda brown sugar if desired)
(15-ounce) can black-eyed peas, rinsed and drained
(15.5-ounde) can black bean, rinsed and drained
1 1/2 c
fresh yellow corn (or frozen)
1 medium
green bell pepper, diced
1 medium
jalapeno pepper, seeded and diced (always wear gloves when working with hot peppers)
2 to 3
green onions, sliced (both green and white parts)
1/4 c
fresh cilantro, chopped
sliced avocado and lime for garnish
additional cilantro for ganish


1Whisk together first 7 ingredients; set aside.
2Combine peas, beans, corn, both peppers, onions and cilantro in bowl; pour liquid mixture over bean mixture. Toss to combine.
3Refrigerate several hours or over night before serving.
4Serve on lettice leaves and garnish with slices of avocado, limes and sprigs of cilantro. Or as a side dish with blacken fish, chicken, steak or pork. Or serve with corn chips as a nice snack or appetizer.


About this Recipe

Main Ingredient: Vegetable
Regional Style: Mexican
Dietary Needs: Vegetarian, Low Fat, Dairy Free
Other Tags: Quick & Easy, Healthy
Hashtags: #Summer, #newyears