Ingredients (and Why They Matter)
- 1 can (15 oz) black eyed peas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta cheese, crumbled (optional)
- Juice of 1 lemon
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Canned black eyed peas provide protein-packed base with creamy texture; rinsing removes excess sodium. Cherry tomatoes add juicy pops of sweetness and color. Cucumber brings refreshing crunch that balances the beans. Red onion delivers sharp bite that mellows in the dressing. Fresh parsley adds herbaceous brightness.
Lemon juice cuts richness with acidity. Olive oil emulsifies into silky dressing. Dijon mustard stabilizes emulsion and adds savory depth. Feta (optional) contributes salty creaminess.
Step-by-Step Instructions
Drain and rinse the 15 oz can of black eyed peas under cool water, shaking off excess moisture. Halve 1 cup cherry tomatoes and dice 1 cucumber into 1/2-inch pieces. Finely chop 1/2 red onion and 1/4 cup fresh parsley.
In a large mixing bowl, combine the black eyed peas, halved cherry tomatoes, diced cucumber, chopped red onion, and parsley. If using, crumble 1/4 cup feta cheese over the top for salty pops. Toss gently to distribute ingredients evenly.
In a small bowl, whisk together juice of 1 lemon (about 3 tablespoons), 2 tablespoons olive oil, 1 teaspoon Dijon mustard, and salt/pepper to taste. The mixture should emulsify into a slightly thickened dressing—whisk vigorously for 30 seconds.
Pour the lemon dressing over the salad ingredients. Toss gently with two spoons or rubber spatula until everything glistens evenly with dressing but vegetables stay intact. Taste and adjust seasoning.
Let the salad sit at room temperature for 10 minutes so flavors meld, or cover and chill up to 2 hours. The black eyed peas absorb dressing while cucumber stays crisp.