Black-eyed Pea Summer Salad

Black eyed Pea Summer Salad

Download the Black-eyed Pea Summer Salad here

Looking for the perfect summer dish that goes with just about everything?

This Black-Eyed Pea Summer Salad hits all the right notes—hearty yet light, refreshing, and packed with brain-healthy ingredients. It features energizing barley, creamy black-eyed peas, sweet summer corn, and a generous handful of fresh dill to make it sing. Tossed in a simple EVOO-based dressing and finished with a sprinkle of light feta, it’s the kind of dish you’ll find yourself making again and again.

New to beans? Start here:
Black-eyed peas are a gentle and delicious entry point if you’re just starting to add more legumes into your diet. They’re lower in protein and starch then many other beans, making them easier to digest for some people. Their mild, slightly nutty flavor and creamy texture make them incredibly versatile—and in this salad, downright heavenly.Perfect for a picnic, potluck, or easy weeknight dinner—just bring a big bowl and watch it disappear.

🧠 Why it’s MIND Diet–approved:
This salad brings together four key MIND Diet food groups—whole grains (barley), beans and legumes (black-eyed peas), vegetables (corn + herbs), and extra virgin olive oil—all shown to support cognitive health.

Looking for a great extra virgin olive oil or olive oil dispenser? Try out these favorites!

Mind Points: 1 OV, 1 EVOO, 1 Bn, 1 WG

INGREDIENTS:

• 5 cups water

• ½ cup pearl barley, rinsed

• 1/8 teaspoon salt

• 1 ½ cups cooked black-eyed peas or 1 (15 ounce) can, rinsed and drained

• 1 cup fresh corn (or thawed frozen)

• 1 cup diced cucumber

• 2 tablespoons finely diced red onion

• ⅓ cup chopped fresh dill

Dressing:

• ¼ cup extra-virgin olive oil

• 3 tablespoons apple cider vinegar

• 1 teaspoon honey

• ¼ teaspoon salt

• ¼ teaspoon ground pepper

Optional add-ins:

¼ cup light feta cheese

¼ cup fresh basil, torn

Suggested pairings: salmon, chicken, leafy green salad

DIRECTIONS:

• Bring the water to a boil in a medium pot over medium-high heat. Add the barley and a pinch of salt, reduce to a summer and cook for 20-25 minutes, or until tender and chewy. Drain and set aside.

• In a large bowl, combine the black-eyed peas, corn, cucumber, onion and dill. Stir in the cooled barley.

• In a small bowl, whisk together the olive oil, vinegar, honey, salt and pepper.

• Pour the dressing over the salad and toss to combine. Top with feta and/or basil if using.