Smoky Black-Eyed Pea and Corn Salad with Cajun Vinaigrette

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant, smoky salad featuring black-eyed peas, sweet corn, and a tangy Cajun-spiced vinaigrette, perfect for a Southern-inspired side dish. This southern united states-inspired salads (vegetarian) ready in about 10 minutes pairs cooked black-eyed peas, (fresh or frozen, thawed) corn kernels, stalks, thinly sliced green onions into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 210 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Serves 4 Southern United States cuisine 210 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large mixing bowl, combine 2 cups cooked black-eyed peas, 1 1/2 cups corn kernels, 1 diced red bell pepper (1/4-inch pieces), 3 thinly sliced green onions, and 1/4 cup chopped fresh cilantro.
  2. Step 2: In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp apple cider vinegar, 1 tsp smoked paprika, 1/4 tsp cayenne pepper, 1/2 tsp garlic powder, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp honey until smooth and emulsified.
  3. Step 3: Pour the Cajun vinaigrette over the salad mixture and toss gently to coat all ingredients evenly.
  4. Step 4: Let the salad rest for 15 minutes at room temperature to allow flavors to meld before serving chilled or at room temperature.

Equipment for this recipe

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Frequently asked questions

How long does Smoky Black-Eyed Pea and Corn Salad with Cajun Vinaigrette take to make?

Total time is about 10 minutes (10 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Smoky Black-Eyed Pea and Corn Salad with Cajun Vinaigrette?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cooked black-eyed peas from drying out.

Can I substitute ingredients in Smoky Black-Eyed Pea and Corn Salad with Cajun Vinaigrette?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Smoky Black-Eyed Pea and Corn Salad with Cajun Vinaigrette for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Smoky Black-Eyed Pea and Corn Salad with Cajun Vinaigrette vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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