Ok, ok, I know what you are thinking. How in the world can you combine grilling with black-eyed peas? Leave it to our family. We will grill just about anything, at any time, all year-long. Like this Grilled Red Pepper and Black-Eyed Pea Salad.
This bright and colorful vegetable salad recipe is a perfect side dish that is big on flavor. Sweet grilled red bell peppers, black eyed peas, golden kernel corn with tomatoes, cilantro and more.
Yep, we are going to eat like it is Summer.
This recipe is kindly sponsored by Hamilton Beach. All opinions, photography, and ideas are my own. ♥
Easy and Delicious Grilled Red Pepper and Black-Eyed Pea Salad
Is there anything prettier on the grill than colorful veggies? And healthy, too! Grilled vegetables are one of those “up your sleeve” side dishes that are fast, easy and delicious.
To make it even easier, we used our Indoor Searing Grill from Hamilton Beach. We are loving this grill! It takes all of the guess and mess out of grilling.
Even my husband (the outdoor grill-master) approves of my little indoor grill.
You simply turn the grill on and wait for the light to turn green. Yep. that’s it. (No I’m not kidding. No charcoal, no lighters, no crazy knobs, no checking the temperature and virtually NO WAITING.)
Want to know my favorite part about this indoor grill? You can eat like it is Summer all year ’round. No matter the weather, this grill gives you beautifully grilled results.
For our Grilled Red Pepper and Black Eyed Pea Salad, we simply brushed both sides of our sweet red bell peppers with olive oil. Just a little oil will do. Then we sprinkled them with salt and pepper and placed them skin side down on the grill.
After a few minutes the skins will soften and start searing, then we flip them for a few more minutes of cooking.
(If you are using a standard grill, watch the peppers carefully. A little charring is good, but burning will make them bitter. Another reason I love my indoor grill…it doesn’t flare up so I can work on other things in the kitchen!)
While the peppers are grilling, it is time to work on the rest of our vegetables
You can have a lot of fun with this recipe by mixing up the vegetables or using what you have on hand. We decided on black eyed peas, some sweet kernel corn and fresh chopped tomato. Lots of color and lots of Summer taste!
Did I mention how EASY this Grilled Red Pepper and Black Eyed Pea Salad is? Ok, let’s do that now. This recipe is so easy. You just toss everything together and stir.
For extra color and a punch of flavor, we added a seeded finely chopped jalapeno and fresh cilantro. Plus some olive oil and vinegar to accent all of the vegetables and give it a little pop.
When the star ingredient is ready you will know it. They are tender, sweet and juicy, with the perfect amount of grill searing to bring out their sweet flavor.
You can pick up one of these grills from Wal-Mart. I have used mine 4 times in the last two weeks because it is easier and cleaner than using our normal grill. Plus, you can throw most of the parts in the dishwasher for fast clean up.
(Note to self, these peppers alone would make a great side dish.)
Once the peppers are cool to the touch, chop them up and add them to your gorgeous Grilled Red Pepper and Black Eyed Pea Salad. Looks amazing, right?! The grilled red pepper pops with color and flavor.
Stir all of the ingredients to combine and let rest at room temperature for a few minutes before serving so all of the flavors can blend.
This is a great side dish for chicken, fish or steak. You can even make a light lunch out of it, or serve it with your favorite chips like a salsa.
Feel free to mix it up by using black beans instead of the peas. Or how about a can of drained Rotel tomatoes? If you don’t like jalapenos, use green bell peppers or celery for some added crunch. The variations are endless for this quick salad recipe.
Can’t wait for you to try Grilled Red Peppers and Black Eyed Pea Salad and tell us what you think! We suggest taking it to your next Summer cook out, potluck or picnic.
Buy This Cook That
- 1 large red bell pepper
- 1 can black eyed peas, drained and rinsed
- 1 can whole kernel corn, drained
- 1 tomato, chopped
- 1 fresh jalapeno, seeded and finely chopped
- 1/4 cup chopped onion
- 6 TB white vinegar
- 4 TB olive oil, divided
- 2 TB chopped fresh cilantro
- 1/2 TB honey
- 1 tsp minced garlic
- Salt and pepper to taste
Heat grill to medium high heat. If you are using a Hamilton Beach Indoor Searing Grill, set to Sear.
Cut the bell pepper in half and remove all seeds and membranes. Slice into wedges. Lightly brush the pepper strips with 1 tablespoon of oil. Sprinkle with salt and pepper.
Place the pepper strips on the grill skin side down and close the lid. Cook for about 5 to 7 minutes until the skin is tender and they are slightly charred. Flip them and cook another 5 minutes until they are heated and tender.
Remove and let cool.
While the peppers are grilling, combine all other ingredients. Once the peppers are cool, chop them and add to the black eyed pea mixture.
Salt and pepper to taste and serve at room temperature.