Black-Eyed Pea Salad

This fresh and vibrant black-eyed pea salad is a fun, gut-friendly alternative to traditional pasta or potato salad. Made with clean, real-food ingredients and tossed in a homemade Italian herb blend instead of bottled dressing, it’s a refreshing side dish for warm weather — or any time you’re craving something light, bright, and satisfying.

***All of my recipes are gluten-free, dairy-free, blood sugar-friendly, and gut-supportive. We are all different so you may need to make adjustments based on your body’s unique needs.***

Ingredients:

• 1 can (15.5 oz) black-eyed peas, rinsed and drained
• 1 large tomato, diced
• 1 medium ripe avocado, peeled and diced
• ⅓ cup chopped green pepper
• 2 green onions, chopped
• 1 Tbsp minced fresh cilantro
• ¼ tsp jalapeño pepper, seeded and finely chopped (optional)
• 1–2 tsp Italian Seasoning Blend
• 2–3 Tbsp extra-virgin olive oil
• 1 Tbsp fresh lemon juice or apple cider vinegar

Instructions:

1. In a large serving bowl, combine black-eyed peas, tomato, avocado, green pepper, green onions, cilantro, and jalapeño if using.
2. In a small bowl or jar, whisk together the Italian Blend, olive oil, and lemon juice (or vinegar).
3. Pour the dressing over the salad and gently toss to coat.
4. Serve immediately or chill for up to 2 hours before serving.

Recipe Notes:

1. If prepping ahead, add avocado just before serving to prevent browning.
2. Store leftovers in the refrigerator in an airtight container for up to 2 days.

Recipe inspired by Taste of Home, adapted for clean eating.

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