This Black Eyed Pea Salad is a delicious and refreshing dish that’s perfect for any occasion, whether it’s a family gathering, a potluck, or just a quick lunch. This salad is packed with nutritious ingredients like black-eyed peas, colorful bell peppers, and zesty jalapeños, all tossed in a tangy and flavorful dressing.
The best part is it’s incredibly easy to make and gets even better after spending some time in the fridge, allowing the flavors to meld together.
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🗝️ Recipe’s key points
- The combination of black-eyed peas, bell peppers, celery, red onion, and jalapeños creates a perfect mix of textures and flavors.
- The tangy dressing, made with red wine vinegar, balsamic vinegar, and olive oil, brings all the ingredients together.
- Allowing the salad to chill in the fridge for 3 to 4 hours enhances the flavors and makes it even more delicious.
- Tossing in crumbled bacon just before serving adds a nice crunch and a black eyed pea salad.
Black Eyed Pea Salad is a versatile dish that can be enjoyed as a side or even a light main course. It’s a great way to sneak more vegetables and legumes into your diet while still enjoying a tasty and satisfying meal. Give this recipe a try, and you’ll find yourself making it again and again!
🛒 Ingredients
This is an overview of the ingredients. You’ll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
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- Black-eyed peas – we recommend using canned black-eyed peas for convenience, but you can also cook them from scratch if you prefer. Be sure to rinse and drain them well before using in the salad.
- Red and yellow bell pepper – choose a firm, brightly colored peppers for the best flavor and texture.
- Celery – opt for crisp, fresh stalks of celery to add a nice texture to the salad.
- Red onion – You can also use white or yellow onion if you prefer a milder, slightly sweeter flavor.
- Jalapeño chiles – if you prefer a milder salad, remove the seeds and membranes from the jalapeños before chopping. For a spicier kick, leave them in.
- Fresh cilantro – this herb adds a bright, fresh flavor to the salad. If you’re not a fan of cilantro, you can substitute with fresh parsley.
- Garlic – fresh garlic cloves provide the best flavor, but you can use pre-minced garlic from a jar if you’re short on time.
- Red wine vinegar – this type of vinegar adds a nice tangy flavor to the dressing. You can also use white wine vinegar or apple cider vinegar if that’s what you have on hand.
- Balsamic vinegar – choose a good quality balsamic vinegar for the best flavor in the dressing.
- Olive oil – extra virgin olive oil is ideal for the dressing, as it has a fruity, slightly peppery taste that complements the other ingredients.
- Salt and pepper – kosher salt or sea salt works well in this recipe and freshly ground black pepper provides the best flavor.
- Ground cumin – this spice adds a warm, earthy note to the dressing.
- Bacon – choose your favorite brand of bacon and cook it until crispy before crumbling it into the salad.
🗒 Instructions
This is an overview of the instructions. Full instructions are in the recipe card at the bottom of the page.
- In a large bowl, add the black-eyed peas, bell peppers, celery, red onion, jalapenos, cilantro, and combine.
- Toss all the salad ingredients to combine.
- In a separate bowl, whisk the vinegars together. Pour the olive oil in slowly, whisking to combine. Add the salt, pepper, and cumin and stir to combine.
- Pour the dressing over the vegetable mixture and toss to coat all the vegetables evenly. Cover and refrigerate for 3-4 hours.
- When you are ready to serve, add the crumbled bacon to your black eyed pea salad.
- Toss to combine all the ingredients and serve!
🥫 Storage
This Black Eyed Pea Salad can be stored in an airtight container in the refrigerator for up to 5 days.
In fact, the flavors will continue to develop and improve as the salad sits, making it a great make-ahead dish.
If you’re planning to store the salad for more than a day, you may want to hold off on adding the bacon until just before serving to maintain its crispness. Give the salad a good stir before serving to redistribute the dressing and ingredients.
📚 Variations
- Add some diced tomatoes or cherry tomatoes to the salad for a pop of color and a burst of fresh flavor.
- Swap out the black-eyed peas for another type of bean, such as chickpeas, kidney beans, or black beans, for a different twist on the salad.
- For a vegetarian version, omit the bacon or replace it with a plant-based bacon alternative.
- Add some crumbled feta cheese or cubed avocado for a creamy element and extra protein.
- Toss in some cooked quinoa or bulgur wheat to make the salad more substantial and hearty.
- For a Southwestern flair, add some corn kernels, diced jicama, and a sprinkle of chili powder to the dressing.
👩🏻🍳 Tips
- To save time, you can chop the vegetables and prepare the dressing a day in advance. Store them separately in the refrigerator and combine them with the black-eyed peas just before serving.
- If you’re using canned black-eyed peas, be sure to rinse them thoroughly under cold water to remove any excess salt or starch.
- For a milder onion flavor, soak the chopped red onion in cold water for about 10 minutes before adding it to the salad. This will help mellow out the raw onion taste.
- If you have fresh herbs on hand, such as basil, mint, or oregano, feel free to add them to the salad for an extra layer of flavor.
- To make the salad spicier, leave some or all of the seeds in the jalapeños, or add a dash of cayenne pepper to the dressing.
🤔 FAQs
Yes, black-eyed peas are incredibly nutritious! They’re packed with fiber, protein, and an array of vitamins and minerals, such as folate, copper, thiamine, and iron. Black-eyed peas are also low in fat and contain beneficial plant compounds that may help reduce inflammation and lower the risk of certain chronic diseases.
Absolutely! Black-eyed peas have a low glycemic index, meaning they don’t cause rapid spikes in blood sugar levels. They’re also high in fiber, which can help regulate blood sugar and improve overall diabetes management. However, as with any food, it’s essential to practice portion control and consult with a healthcare professional for personalized dietary advice.
It’s not recommended to eat raw black-eyed peas. Like other legumes, black-eyed peas contain compounds called lectins that can cause digestive discomfort and other adverse effects when consumed raw. Always cook black-eyed peas thoroughly to ensure they’re safe to eat and to improve their digestibility.
Black-eyed peas are incredibly versatile and can be used in a variety of delicious dishes. Some popular options include Hoppin’ John (a classic southern dish with rice and pork), black-eyed pea soup or stew, black-eyed pea curry, and you can even make hummus out of them!
While you can freeze black-eyed pea salad, keep in mind that the texture of the vegetables may change after thawing. The bell peppers, celery, and onion may become softer and less crisp.
Looking for more bean and pea recipes? Try our Tuscan White Bean Soup, Italian Baked Beans, or Crockpot Green Bean Casserole next!
If you love hearty salads like this one, check out our Three Bean Salad, Dill Pickle Pasta Salad, and Greek Orzo Salad.
🍽 What to serve with Black Eyed Pea Salad
I love to serve this salad with grilled or smoked meat like Lime Adobo Rubbed Pork Chops or grilled fish like Lime Herb Halibut.
It also goes great with Southwestern dishes like Mahi-Mahi Tacos, Shrimp Enchiladas, and Fajita Chicken Quesadillas.
You can also serve it alongside sandwiches or wraps like Italian Pinwheels and Spicy Tuna Salad Sandwich Wraps.
🔪 All Our Way recommends the following
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You’ll need the following items to make this recipe successfully.
- Large mixing bowl – a spacious bowl is essential for tossing together all the ingredients and ensuring they’re evenly coated with the dressing.
- Colander – you’ll need a colander to rinse and drain the canned black-eyed peas thoroughly.
- Sharp knife and cutting board – a good, sharp knife and a sturdy cutting board make chopping the vegetables a quick and easy task.
- Small whisk or fork – you’ll need a whisk or fork to blend the dressing ingredients together until they’re well combined.
- Measuring cups and spoons – having a set of measuring cups and spoons on hand ensures that you’ll use the right amount of each ingredient for the perfect balance of flavors.
- Airtight container – you’ll need a container with a tight-fitting lid to store any leftover salad in the fridge.
📞 Chiacchierata (chat)
You’re going to love this incredible Black Eyed Pea Salad that’s bursting with vibrant colors, textures, and flavors. The combination of black-eyed peas, crisp veggies, and a zesty dressing will have everyone coming back for seconds.
The best part is that this insalata (salad) is a breeze to make and only gets better with time. You can prepare it ahead and let the flavors meld together in the fridge. Before you know it, you’ll have a delicious and nutritious salad that’s perfect for any occasion.
This salad is a festa (party)by itself. Don’t miss out on all the fun; grab the recipe now and get ready to impress your friends and family at your next gathering. Andiamo a cucinare (let’s get cooking)!
Tutti a tavolo, è pronto!
If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.
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cooking fun and easy.
📖 Recipe
Marinated Black-Eyed Pea Salad
This versatile marinated black-eyed pea salad, packed with fresh ingredients, is a crowd-pleaser that only gets better with time in the fridge. This dish will impress, whether it’s a potluck or a casual get-together.
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Servings: 14 servings
Calories: 110kcal
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Ingredients
- 4 (15-oz) Oz. cans black-eyed peas rinsed and drained
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- 1 stalk celery chopped
- ½ medium red onion finely chopped
- 2 jalapeño chiles seeded and finely chopped
- 4 tablespoons chopped fresh cilantro or more if you like cilantro
- 2 cloves garlic minced
- ½ cup red wine vinegar
- 2 tablespoons balsamic vinegar
- ¼ cup olive oil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ½ teaspoon ground cumin
- 6 slices of cooked bacon crumbled
Instructions
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Mix together black-eyed peas, bell peppers, celery, red onion, jalapeño chiles, cilantro, and garlic in a large bowl.
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Whisk together red wine vinegar and balsamic vinegar in a small bowl. Gradually pour in olive oil, whisking constantly to thoroughly blend with vinegars. Stir salt, black pepper, and cumin into the dressing until combined.
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Pour dressing over vegetable mixture, tossing to coat evenly. Cover and refrigerate for 3 to 4 hours. Just before serving, stir in bacon until incorporated.
Nutrition
Calories: 110kcal | Carbohydrates: 2g | Protein: 2g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 10mg | Sodium: 273mg | Potassium: 94mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 319IU | Vitamin C: 27mg | Calcium: 8mg | Iron: 0.3mg
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