Black-Eyed Pea Salad

Crisp, fresh veggies and a tangy, yet slightly sweet vinegar dressing

This salad is easy to throw together and tastes absolutely delicious. The first time I had Black-Eyed Pea Salad, I was at a restaurant. I ended up going home and making my own version the very next day.

This delicious side dish pairs well with any lunch, is a sensational side to a summer BBQ and can even be eaten as a light dinner. Grilled chicken is my favorite way to complement this simple salad. I hope you enjoy it as much as I do.

Simple + tasty

• Rinse and drain beans
• Chop veggies and herbs
• Whisk together dressing
• Toss to combine

Top tips for prepping ahead: (on your food prep day or the night before) 

• Cook black-eyed peas (if using raw)
• Chop peppers and onions
• Wash and pick cilantro leaves from the stem 

Serve this delicious recipe as a:

• Dip with Baked Tortilla Chips
• Side dish
• Light dinner (add some grilled chicken)

Print Recipe

Black-Eyed Pea Salad

Crisp, fresh veggies and a tangy, yet slightly sweet vinegar dressing. This salad is easy to throw together and tastes absolutely delicious. It pairs well with any lunch, is a sensational side to a summer BBQ and can even be tossed with grilled chicken and eaten as a light dinner.

Course

Appetizers, Gluten-Free, Healthy Snacks, Salads, Side Dishes

Prep Time

15 minutes

Passive Time

2+ hours

Servings

servings

Ingredients

• 4 cups black-eyed peas , cooked or canned
• 1 green bell pepper , finely chopped
• 1 red bell pepper , finely chopped
• 1 jalapeño , finely chopped
• 1 cup red onion , finely chopped
• 5 single stalks green onion , diced
• 1/2 cup cilantro , finely chopped
• 1 tablespoon extra virgin olive oil
• 1/4 cup rice vinegar
• 1 pinch Himalayan pink salt and pepper

Course Appetizers, Gluten-Free, Healthy Snacks, Salads, Side Dishes Prep Time 15 minutes Passive Time 2+ hours Servings servings Ingredients 4 cups black-eyed peas , cooked or canned 1 green bell pepper , finely chopped 1 red bell pepper , finely chopped 1 jalapeño , finely chopped 1 cup red onion , finely chopped 5 single stalks green onion , diced 1/2 cup cilantro , finely chopped 1 tablespoon extra virgin olive oil 1/4 cup rice vinegar 1 pinch Himalayan pink salt and pepper

Instructions

1. Combine black-eyed peas, red onion, green and red pepper, jalapeño and green onion in a large bowl.
2. In a small bowl, whisk oil and vinegar. Pour dressing over bean mixture. Toss to coat. Add and stir in cilantro. Season to taste with salt and pepper.
3. Refrigerate until ready to serve (allow bean salad to marinade for at least 2 hours before serving).
4. 

Recipe Notes

We recommend organic ingredients when feasible. 

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