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Black Eyed Peas Salad w/ Baby Power Greens
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5 from 1 vote

Black Eyed Peas Salad

Black Eyed Peas Salad - uber healthy and lucky for the New Year. Paired with this tangy, smoky sweet dressing, this salad is one you'll make again and again!
Prep Time15 mins
Total Time15 mins
Course: Salads, Sides
Cuisine: American
Diet: Vegan
Servings: 4 servings
Calories: 227kcal


For the Salad:

  • 2 cups cooked black eyed peas (either canned or dried beans previously cooked*)
  • 1 sweet bell pepper (diced) (I used red)
  • pint of cherry tomatoes (halved) (or quartered if they are on the bigger side)
  • ½ large cucumber (diced)
  • 1 cup corn kernels
  • 5-6 cups baby greens (I used kale, chard and spinach)

For the Dressing**


  • Whisk all of the dressing ingredients together in a small bowl and set aside
  • Assemble all of the salad ingredients in a large bowl and to well.
  • Pour the dressing over the salad and toss well when ready to serve. Alternately, plate the salads and pass the dressing at the table so everyone can take as little or as much as they want.


*I like to cook dried black eyed peas in the Instant Pot. Add enough water to cover the beans. Cook on manual for 17 minutes with a 10 minute release.
**This dressing is so good! You might want to make a double batch and store leftovers in the fridge. Use it on salads or for drizzling over grains or roasted vegetables.


Calories: 227kcal | Carbohydrates: 43g | Protein: 10g | Fat: 1g | Sodium: 236mg | Potassium: 604mg | Fiber: 9g | Sugar: 20g | Vitamin A: 6550IU | Vitamin C: 110.6mg | Calcium: 70mg | Iron: 4.7mg