Vibrant Collard & Black-Eyed Pea Salad

Name: Vibrant Collard & Black-Eyed Pea Salad
Prep time: 35 min
Total time: 1 h 5 min
Ingredients: 8 cups (280 g) collard greens, destemmed and thinly sliced; 1 batch Balsamic Vinaigrette; Salt and pepper, to taste; Salt and pepper, to taste; 2 cups (350 g) canned black-eyed peas, drained and rinsed; 1½ bell peppers (red, orange, and yellow), cored and diced; 1½ bell peppers (red, orange, and yellow), cored and diced; 1½ bell peppers (red, orange, and yellow), cored and diced; 1½ bell peppers (red, orange, and yellow), cored and diced; 1 large cucumber, seeded and diced; 2 medium carrots, finely chopped; ½ medium red onion, diced; 4 scallions, thinly sliced; 2 Roma tomatoes, diced; 1 or 2 jalapeño peppers, finely chopped (optional); 1 tablespoon (2 g) fresh basil, finely chopped

Preparation info

yield:
4
servings

Difficulty
Easy
Ready in
1 hr 5

Appears in

The Build Your Bowl Salad Cookbook

By Nina Cherie Franklin

Published 2025

About

If you’ve never tried raw collard greens, you’re in for a treat. Softened by a zesty balsamic vinaigrette, these earthy greens pair beautifully with black-eyed peas and vibrant veggies, making this salad just right for a light lunch or a refreshing side.

Ingredients

8 cups (280 g) collard greens, destemmed and thinly sliced
1 batch Balsamic Vinaigrette

Side dish
Lunch
Vegan
Gluten-free

Method

Prepare the Collard Greens

Rinse the collards under cold water, then pat them dry with a clean towel or use a salad spinner to remove excess moisture. In a large bowl, massage the collards with a generous amount of dressing and a pinch of salt for 2 to 3 minutes to soften and enhance their flavor. Let the collards sit for at least 20 to 30 minutes to absorb