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.
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.
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Black Eyed Pea Salad Ingredients
To make this recipe, 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?
Start by placing black eyed peas in a bowl along with cherry tomatoes, corn, red onion, bell peppers, jalapeno and cilantro. In a small bowl, whisk together the dressing ingredients. 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.
- This recipe will stay fresh in the refrigerator for up to 3 days. I don’t recommend freezing it as the vegetables will soften.
- 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!
- 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.
- You can use any color bell pepper you like – I typically do orange bell pepper or red bell pepper.
- No lime juice on hand? Lemon juice will also work, or try a little cider vinegar.
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.
Black eyed peas are a great addition to a healthy diet. They are high in protein and fiber, and contain many nutrients including iron, zinc, calcium, Vitamin A and folate.
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.
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, additional types of fresh herbs or serve 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
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
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.
- If you’re using frozen corn, be sure to thaw it first.
- This salad will last in the refrigerator for up to 3 days.