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Horizontal image of a dish with asparagus, tomatoes, and snap peas.

Asparagus and Snow Pea Black-Eyed Pea Salad

  • Author: Raquel Smith
  • Total Time: 20 minutes
  • Yield: 4 servings 1x


This simple salad with asparagus, snow peas, and black-eyed peas served over quinoa makes a tasty and healthy one-bowl meal.


  • 2 teaspoons olive oil
  • 1 1/2 cups fresh snow peas
  • 2 tablespoons cooking sherry
  • 2 small bunches or 1 large bunch asparagus
  • 1 15-ounce can black-eyed peas, rinsed and drained
  • 1 cup cherry tomatoes, halved
  • 4 cups cooked quinoa
  • Salt and pepper, to taste
  • 1 bunch fresh basil leaves, julienned


  1. Heat the olive oil over medium-high heat. Add the snow peas and cook for 1 minute. Add the cooking sherry and cook until mostly evaporated, another minute or so, stirring occasionally.
  2. Add the asparagus and saute for about 5 minutes, until bright green and tender. Don’t overcook.
  3. Add the black-eyed peas and cook, stirring often, until heated through. Add the cherry tomatoes and cook for 1 minute. Remove from the heat.
  4. Salt and pepper to taste before serving over cooked quinoa. Garnish with the basil, and serve. Enjoy!
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Vegan

Keywords: vegan recipes, asparagus, snow peas, black-eyed peas, quinoa, tomatoes