Ingredients
🧺 Ingredients
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2 cups cooked black-eyed peas, drained and rinsed
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1½ cups cherry tomatoes, finely chopped
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1 cup cucumber, diced small
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½ cup celery, finely sliced
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½ cup bell pepper (red or yellow), diced
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¼ cup red onion, very finely minced
For the Dressing
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3 tablespoons extra-virgin olive oil
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2 tablespoons fresh lemon juice or red wine vinegar
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1 small garlic clove, finely minced or grated
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Salt and freshly ground black pepper, to taste
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Optional: fresh parsley or dill, finely chopped
Instructions
Drain and rinse the black-eyed peas thoroughly under cold running water.
Shake off excess moisture and allow them to drain well.
Rinsing removes excess sodium and helps the peas absorb the dressing evenly.
Finely dice the cucumber, celery, bell pepper, and onion.
Keep all pieces small and uniform.
This ensures balanced flavor in every bite and gives the salad its clean, cohesive texture.
Chop the tomatoes and lightly sprinkle them with a pinch of salt.
Let them rest for about 5 minutes, then gently drain off excess liquid.
This step prevents the salad from becoming watery.
Add the drained black-eyed peas, cucumber, celery, bell pepper, onion, and tomatoes to a large mixing bowl.
Gently fold everything together rather than stirring aggressively to keep the peas intact.
In a small bowl, whisk together the olive oil, lemon juice, garlic, salt, and black pepper until fully combined.
The dressing should taste bright and balanced, not sharp or heavy.
Pour the dressing over the salad in stages, folding gently after each addition.
Stop once everything is lightly coated — the goal is freshness, not saturation.
Cover and refrigerate the salad for 20–30 minutes before serving.
This resting time allows the flavors to meld and improves overall texture.
Taste the salad just before serving and adjust seasoning if needed.
Finish with fresh herbs and a light drizzle of olive oil, if desired.