This black eyed pea salad features assorted fresh vegetables, tender black eyed peas and herbs, all tossed in a zesty homemade dressing. A quick and easy side dish that pairs well with chicken, pork and seafood.
When the weather is warm I’m all about the easy salad recipes including zesty Italian salad, hearty chicken pasta salad, mango salad and this unique and unexpected black eyed pea salad.
In my opinion, black eyed peas are an underrated ingredient. They’re inexpensive, readily available and full of flavor. This black eyed pea salad the perfect blend of creamy peas, crunchy veggies, fresh taste and savory dressing. You can also enjoy this salad on New Year’s Day when black eyed peas are thought to bring good luck.
Try this dish with Southern favorites like Mississippi pot roast, Southern mac and cheese and mustard greens.
Table of Contents
Black Eyed Pea Salad Ingredients
To make this black eyed pea salad you will need black eyed peas, cherry tomatoes, corn, bell peppers, red onion, jalapeno, cilantro, extra virgin olive oil, lime juice, honey, salt, black pepper, cumin and chili powder.
How Do You Make Black Eyed Pea Salad?
Make this black eyed pea salad recipe by placing black eyed peas in a large bowl along with cherry tomatoes, corn kernels, red onion, bell peppers, jalapeno and cilantro. In a small bowl whisk together the dressing ingredients, olive oil, lime juice, honey, chili powder, cumin, salt and pepper. Pour the dressing into the bowl of vegetables, then toss gently to combine. Sprinkle with additional cilantro if desired, then serve and enjoy.
Tips For The Perfect Recipe
- I typically use canned black eyed peas because they’re the easiest type for me to locate. They also have the advantage of being pre-cooked and ready to eat. You can also use fresh or frozen peas, but you’ll need to simmer them until tender before use in this salad.
- The seeds and ribs are removed from the jalapeno for this recipe, which means the dish is not spicy at all. If you prefer a little heat, feel free to add in some of the seeds or ribs.
- No lime juice on hand? Lemon juice will also work or try a little apple cider vinegar.
- Serve your salad as a side, or use it as a topping for grilled salmon or grilled chicken breast. You can even cut the vegetables in the salad into smaller pieces and repurpose it as a dip with tortilla chips!
- This black-eyed pea salad recipe will stay fresh in the refrigerator for up to 3 days. I don’t recommend freezing it as the vegetables will soften.
Quick Tip
You can use any color bell pepper that you happen to have on hand. Just keep in mind that red, yellow and orange peppers tend to be sweeter than green peppers.
Recipe FAQs
I recommend rinsing your canned black eyed peas to remove any excess sodium. This way your salad will not end up overly salty.
Black eyed peas are a traditional food to eat for New Year’s, as they are thought to bring good luck. These peas are often paired with other Southern dishes such as honey cornbread or collard greens. This salad also pairs well with chicken, pork chops or grilled white fish.
Cooked black eyed peas taste similar to white beans in that they are earthy and creamy. However, they have a nuttier flavor than many white beans.
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Black Eyed Pea Salad Flavor Variations
While this salad is great as-is, you can absolutely add other ingredients to make the flavors your own.
- Protein: Make it a main course by adding grilled shrimp, or add some other canned beans such as black beans or kidney beans. You can also add some crumbled feta cheese or cubed aged cheddar.
- Vegetables: Feel free to stir in some more vegetables, other great options include baby spinach leaves, avocado, English cucumber or celery.
- Toppings: Amp up the flavor with toasted nuts, olives, fresh herbs, chopped fresh parsley, sliced green onions or serve the salad with grilled bread slices.
Black eyed pea salad is a great way to celebrate the flavors of summer at picnics and potlucks. You’ll love how easy it is to make, and your guests will be coming back for more!
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Black Eyed Pea Salad
Ingredients
For the salad
- 2 15.5 ounce cans black eyed peas drained and rinsed
- 1 cup cherry tomatoes halved or quartered
- 1 cup corn kernels fresh, frozen or canned
- 3/4 cup bell peppers diced, can be any color
- 1/4 cup red onion finely diced
- 2 tablespoons jalapeno seeds and ribs removed, minced
- 1/4 cup cilantro leaves chopped, plus more for garnish if desired
For the dressing
- 1/3 cup olive oil
- 1/4 cup lime juice
- 1 tablespoon honey
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon chili powder
- 1 teaspoon cumin
Instructions
For the salad
- Place the black eyed peas, tomatoes, corn, bell peppers, red onion, jalapeno and cilantro in a large bowl.
For the dressing
- Whisk all the dressing ingredients together in a small bowl.
- Pour the dressing into the bowl with the vegetables. Stir gently to combine. Sprinkle with additional parsley if desired, then serve.
Notes
- I typically use canned black eyed peas because they’re the easiest type for me to locate.
- The seeds and ribs are removed from the jalapeno for this recipe, which means the dish is not spicy at all. If you prefer a little heat, feel free to add in some of the seeds or ribs.
- No lime juice on hand? Lemon juice will also work or try a little apple cider vinegar.
Loved having this cold. Always made these with ham hot in my slow cooker but. this was a great cool way to add to the side of burgers.
Made this as a side salad but ended up eating it as the main course! So delicious, especially the dressing!
This salad is the perfect to addition to so many of my meals. My favorite is with grilled chicken! Super delish!
I have never thought to use black eyed peas in a salad! 🙂 Usually I just make them with pork & greens for New Year’s. Great idea!
The best salad I have seen to date. Fantastic result and very easy-to-follow instructions. Saving for sure!