black eyed peas salad recipe

Written ByJenny Smyth Posted on
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The Best black eyed peas salad recipe

I’ve been making black eyed peas salad for years, and it’s always a hit with my family. The recipe is simple, yet flavorful, and it’s packed with nutrients.

I love that it’s a one-bowl meal, so cleanup is a breeze. The best part?

It’s incredibly versatile – we can serve it as a side dish, add it to wraps or sandwiches, or even use it as a topping for tacos or baked potatoes. My kids adore it because they can customize their own salads with their favorite toppings.

I’m a big fan of the fact that this recipe is relatively quick to prepare and can be made in under 30 minutes. Plus, the leftovers keep beautifully in the fridge for up to 3 days.

I’ve served this salad at countless family gatherings, potlucks, and picnics, and it never fails to impress. Black eyed peas are also an excellent source of protein, fiber, and vitamins A and K, making this salad a guilt-free option for any mealtime occasion.

Black Eyed Peas Salad

4.9 from 1896 votes

A refreshing and protein-packed salad made with tender black eyed peas, crisp vegetables, and a tangy vinaigrette. This dish is perfect for a light lunch or a side at summer gatherings.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 250 kcal

🥘Ingredients

For the Salad

2 cups dried black eyed peas, soaked overnight
1 red bell pepper, diced
1 green bell pepper, diced
1 small red onion, finely chopped
2 celery stalks, diced
1/2 cup fresh parsley, chopped
1/2 cup fresh cilantro, chopped

For the Vinaigrette

1/3 cup extra virgin olive oil
3 tablespoons red wine vinegar
2 tablespoons lemon juice
1 clove garlic, minced
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper

👨‍🍳Directions

1Drain the soaked black eyed peas and rinse them under cold water.
2Place the peas in a large pot and cover with fresh water by 2 inches.
3Bring to a boil over high heat, then reduce to a simmer and cook for 25 to 30 minutes until the peas are tender but still hold their shape.
4Drain and let cool to room temperature.
5While the peas cool, prepare the vinaigrette.
6In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, Dijon mustard, salt, and pepper until emulsified.
Set aside.
7In a large mixing bowl, combine the cooled black eyed peas, diced red and green bell peppers, chopped red onion, diced celery, parsley, and cilantro.
8Pour the vinaigrette over the salad and toss gently to coat all ingredients evenly.
9Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
10Before serving, taste and adjust seasoning with additional salt or lemon juice if desired.
11Serve chilled or at room temperature.

🔧Equipment

Large pot
Colander
Large mixing bowl
Small bowl or jar for dressing
Chef’s knife
Cutting board
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 250 kcal🧈Total Fat: 12g💛Saturated Fat: 2g❤️Cholesterol: 0mg🧂Sodium: 210mg🌾Total Carbs: 28g🥦Dietary Fiber: 7g🍬Sugars: 5g🥩Protein: 10g

📝Notes

For a shortcut, use 3 cans (15 oz each) of black eyed peas, drained and rinsed, skipping the cooking step. This salad keeps well in the refrigerator for up to 3 days.

Watch Video Of How Black Eyed Peas Salad Works

This black eyed peas salad recipe is always a good idea for any occasion – whether it’s a quick weeknight dinner or a special gathering with friends and family.

We love how versatile this recipe is; you can serve it as a side dish or add it to wraps or sandwiches for added protein and flavor.

Plus, with its high fiber content from the black eyed peas and veggies, this salad is an excellent choice for those looking for healthier meal options.

❓ Frequently Asked Questions About Black Eyed Peas Salad

Q: What is black eyed peas salad?

This salad is made with cooked black eyed peas, mixed vegetables (such as onions, carrots, and bell peppers), and a tangy vinaigrette dressing.

Q: Can I use canned black eyed peas?

Yes, you can use canned black eyed peas as a substitute for cooked dried black eyed peas. Just drain the liquid and rinse them before using.

Q: How long does this salad keep in the fridge?

This salad will keep in the fridge for up to 3 days when stored properly in an airtight container.

Q: Can I add other ingredients to this salad?

Feel free to customize this salad by adding your favorite ingredients such as chopped fresh herbs (like parsley or cilantro), crumbled feta cheese, or sliced avocado.

Q: Is this salad suitable for vegetarians?

This salad is vegetarian-friendly; however, if you’re using a store-bought vinaigrette dressing that contains animal products (such as honey), you may want to consider making your own vinaigrette using plant-based ingredients.

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