Black-Eyed Pea & Quinoa Salad

4.8
(5)

Try this chilled bean and quinoa salad as a side dish for tacos or grilled chicken or steak.

Black-Eyed Pea & Quinoa Salad
Photo: Buff Strickland
Hands On Time:
35 mins
Total Time:
4 hrs 35 mins
Servings:
16
Yield:
8 cups

Ingredients

  • 4 limes, juiced (about 1/2 cup)

  • 2 tablespoon olive oil

  • 2 tablespoon white wine vinegar

  • 1 teaspoon Dijon-style mustard

  • 1 15-16 ounce can black-eyed peas, rinsed and drained

  • 1 15-16 ounce can black beans, rinsed and drained

  • 3 ears fresh sweet corn, cut off cob or 1 1/2 cups frozen whole kernel corn, thawed

  • 1 cup cooked quinoa

  • 1 medium tomato, chopped (1 cup)

  • ½ cup sliced red sweet pepper

  • cup chopped fresh cilantro

  • 3 green onions, chopped

  • 1 tablespoon sliced pickled jalapeño peppers, chopped

  • ½ teaspoon salt

  • ½ teaspoon ground black pepper

  • 1 medium avocado, halved, seeded, peeled, and chopped

Directions

  1. In a large bowl whisk together lime juice, olive oil, vinegar, mustard, and salt, and black pepper. Add black-eyed peas, black beans, corn, quinoa, tomato, red sweet pepper, cilantro, green onions, and jalapeño pepper; toss to combine.

  2. Cover; chill 4 to 24 hours. Gently stir in avocado just before serving.

Nutrition Facts (per serving)

101 Calories
4g Fat
14g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 101
% Daily Value *
Total Fat 4g 5%
Saturated Fat 1g 5%
Sodium 249mg 11%
Total Carbohydrate 14g 5%
Total Sugars 3g
Protein 4g
Vitamin C 12.9mg 65%
Calcium 21mg 2%
Iron 0.9mg 5%
Potassium 283mg 6%
Folate, total 37.5mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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