The Sunniest Black-Eyed Pea Salad Recipe for Any Picnic

Crisp summer days call for a vibrant black-eyed pea salad that bursts with fresh flavors and colorful ingredients.

Southwestern culinary traditions inspire this delightful dish packed with zesty textures.

Mediterranean herbs and spices dance through each delectable bite.

Crunchy vegetables complement the soft, creamy legumes in perfect harmony.

Southern kitchens have long cherished these simple yet remarkable combinations.

Each forkful promises a refreshing adventure that connects you to rich cultural roots.

You’ll want to savor every single spoonful of this irresistible salad.

Why Black-Eyed Pea Salad Is A Fresh, Feel-Good Favorite

• Boost Nutrition Powerhouse: Packed with protein, fiber, and essential vitamins, this black-eyed pea salad delivers a serious health punch for wellness enthusiasts.
• Master Simple Cooking Skills: Requires basic chopping and whisking techniques, perfect for beginners wanting to improve culinary confidence without complex methods.
• Versatile Crowd-Pleaser: Adaptable for potlucks, picnics, summer gatherings, and meal prep, satisfying vegetarian and health-conscious guests with its fresh, vibrant ingredients.
• Quick Meal Solution: Minimal cooking needed, especially when using canned beans, making it an ideal option for busy individuals seeking fast, nutritious meals without sacrificing flavor.

Ingredients That Make This Black-Eyed Pea Salad So Good

• Black-Eyed Peas: A protein-rich and hearty bean that provides a creamy texture and earthy flavor to the salad.

• Red Onion, Bell Peppers: Crisp and colorful vegetables that add a sharp and sweet crunch to the salad.
• Cherry Tomatoes: Juicy and sweet bite-sized tomatoes that contribute a burst of freshness.
• Garlic: A pungent and aromatic ingredient that enhances the overall flavor profile.

• Fresh Parsley, Chives: Delicate herbs that provide a bright and herbaceous note to the salad.
• Olive Oil: A smooth and rich base for the dressing that helps bind the ingredients.
• Apple Cider Vinegar: A tangy liquid that adds a subtle acidic brightness to the dressing.
• Dijon Mustard: A zesty condiment that helps emulsify the dressing and adds depth of flavor.
• Honey: A natural sweetener that balances the acidity of the vinegar.
• Salt, Black Pepper: Essential seasonings that enhance and round out the salad's taste.

How To Toss Together A Black-Eyed Pea Salad With Ease

Step 1: Prep Black-Eyed Peas

Prepare black-eyed peas by either soaking dried beans overnight and simmering until tender or thoroughly rinsing canned peas. Drain completely and let cool.

Step 2: Chop Vibrant Vegetables

• Red onion
• Bell peppers
• Cherry tomatoes
• Fresh parsley
• Fresh chives
• Garlic

Step 3: Whip Up Zesty Dressing

• Olive oil
• Apple cider vinegar
• Dijon mustard
• Honey

Blend until smooth and fully combined.

Step 4: Combine And Season

Mix cooled black-eyed peas with chopped vegetables in a large bowl. Sprinkle in salt and black pepper, distributing evenly.

Step 5: Dress And Marinate

Pour prepared dressing over the salad. Gently toss to ensure every ingredient gets a delicious coating. Cover and refrigerate for 30 minutes to let flavors develop.

Step 6: Serve And Enjoy

Give the salad a final gentle stir. Optional: Garnish with extra fresh herbs. Serve chilled as a refreshing side or light meal.

Tips To Take Your Black-Eyed Pea Salad To The Next Level

• Soak Smart: When using dried black-eyed peas, overnight soaking cuts cooking time and helps achieve perfect tenderness.
• Rinse Thoroughly: Canned black-eyed peas need careful rinsing to remove excess sodium and ensure clean flavor.
• Chop Consistently: Uniform vegetable sizes guarantee balanced texture and even dressing distribution in every bite.
• Dress and Wait: Refrigerating the salad for 30 minutes allows ingredients to marinate, intensifying overall taste profile.
• Herb Boost: Fresh herb garnishes like extra parsley or chives can elevate the salad's visual appeal and add bright, fresh notes.

Flavor Swaps For Your Black-Eyed Pea Salad Bowl

• Southwestern Fiesta Salad: Add grilled corn, diced jalapeños, cilantro, and replace apple cider vinegar with lime juice for a zesty Mexican-inspired version.
• Mediterranean Herb Blend: Mix in crumbled feta cheese, kalamata olives, cucumber, and swap dijon mustard with dried oregano for a Greek-style interpretation.
• Protein Power Bowl: Incorporate grilled chicken, quinoa, and roasted red peppers to transform the salad into a substantial main course meal.
• Spicy Southern Kick: Include crispy bacon bits, cayenne pepper, and green onions for a bold, Southern-inspired flavor profile that enhances the traditional recipe.

What Goes Great With Black-Eyed Pea Salad

• Pair with Crisp Sauvignon Blanc: Light, zesty white wine cuts through the earthiness of black-eyed peas and complements the tangy vinaigrette with its bright citrus notes.
• Serve Alongside Grilled Chicken: Lean protein matches the salad's fresh vegetables and provides a satisfying protein balance while maintaining the dish's light, summery profile.
• Match with Cornbread Muffins: Southern-style bread adds a warm, slightly sweet counterpoint to the salad's acidic dressing and provides a comforting textural contrast with its crumbly, soft texture.
• Recommend Sparkling Water with Lemon: Effervescent, clean beverage refreshes the palate between bites and enhances the salad's vibrant vegetable flavors without overwhelming the delicate ingredients.

How To Keep Black-Eyed Pea Salad Fresh And Crisp

• Transfer salad to an airtight container with a tight-fitting lid, ensuring no air can penetrate, which helps maintain freshness and prevent bacterial growth.
• Consume within 3-4 days for optimal taste and texture, checking for any signs of spoilage before serving.
• Keep consistently chilled at 40°F or below to preserve the salad's quality and prevent potential food safety risks.
• Store dressing separately from salad ingredients if planning to keep for more than one day to prevent vegetables from becoming soggy and maintain crisp textures.

Black-Eyed Pea Salad FAQs—Here’s What To Know

• Are black-eyed peas nutritious?

Black-eyed peas are packed with protein, fiber, and essential minerals like iron and potassium. They’re a fantastic plant-based protein source that supports heart health and helps maintain steady energy levels.

• Can I make this salad ahead of time?

Yes, this salad actually tastes better when prepared in advance. The flavors develop and intensify when refrigerated for a few hours, making it perfect for meal prep or potluck gatherings.

• Is this recipe vegetarian and gluten-free?

Absolutely! The black-eyed pea salad is naturally vegetarian and gluten-free, making it an excellent option for people with dietary restrictions or those seeking a healthy, wholesome meal.

Black-Eyed Pea Salad Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 17 reviews

• Total Time: 1 hour 15 minutes to 1 hour 30 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Mediterranean black-eyed pea salad brings fresh, zesty flavors from sunny Greece to your plate. Crisp vegetables, tangy herbs, and creamy feta create a light, refreshing dish you can enjoy as a quick lunch or vibrant side.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 cups black-eyed peas (dried or canned)
• 1 cup cherry tomatoes
• 1/2 cup red onion
• 1/2 cup bell peppers

Fresh Herbs and Seasonings:

• 1/4 cup fresh parsley
• 2 tbsp fresh chives
• 1 clove garlic
• 1 tsp salt
• 1/2 tsp black pepper

Dressing Ingredients:

• 3 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp dijon mustard
• 1 tbsp honey

Cook Mode Prevent your screen from going dark

---

Instructions

1. If using dried black-eyed peas, soak overnight and then simmer in water until tender, approximately 30-45 minutes. Drain and cool completely.
2. Rinse canned black-eyed peas thoroughly if using pre-cooked variety and allow to drain fully.
3. Finely dice red onion, bell peppers, and mince garlic into small, uniform pieces.
4. Halve cherry tomatoes and chop fresh parsley and chives into delicate fragments.
5. Whisk olive oil, apple cider vinegar, dijon mustard, and honey in a separate bowl until emulsified and smooth.
6. Combine cooled black-eyed peas with chopped vegetables in a large mixing bowl.
7. Add minced garlic, salt, and black pepper directly into the vegetable and bean mixture.
8. Pour prepared dressing over the salad and gently toss to ensure even coating.
9. Cover and refrigerate for 30 minutes to allow flavors to meld and intensify.
10. Before serving, give the salad a final gentle stir and garnish with additional fresh herbs if desired.
11. Serve chilled as a refreshing side dish or light lunch option.

Notes

• Soak dried peas overnight to reduce cooking time and improve digestibility, ensuring even tenderness throughout.
• Rinse canned peas thoroughly to remove excess sodium and minimize metallic taste, enhancing the salad’s natural flavors.
• Chop vegetables uniformly for consistent texture and balanced bite in every spoonful, creating a visually appealing dish.
• Customize the salad by adding protein like grilled chicken or feta cheese, making it a versatile meal for different dietary preferences.

• Prep Time: 15 minutes
• Cook Time: 30-45 minutes
• Category: Lunch, Appetizer, Snacks
• Method: Simmering
• Cuisine: Southern

Nutrition

• Serving Size: 4
• Calories: 190
• Sugar: 6 g
• Sodium: 300 mg
• Fat: 10 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 24 g
• Fiber: 7 g
• Protein: 6 g
• Cholesterol: 0 mg