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

How to Make Zesty Black-Eyed Peas and Black Bean Salad


  • 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.


Printable Recipe Card

About Zesty Black-Eyed Peas and Black Bean Salad

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