Black Eyed Pea Salad is a quick and easy side dish for any occasion. Fresh vegetables, tender black eyed peas, and tangy Italian vinaigrette make this cold black eyed pea salad nutritious, convenient, and irresistible!
Black eyed pea salad is a delicious vegetable bean salad that's loaded with flavor, color, and texture. It's super customizable and budget friendly because it uses everyday grocery store ingredients. It pulls together quickly and makes the perfect side dish for salmon, pork, or chicken.
Also, if you're trying to eat your quota of lucky food on New Year's Day, black eyed pea salad keeps any plant-based resolutions right on track.
Black eyed pea salad recipe ingredients
Ingredient amounts are listed in the printable recipe card below.
For the salad:
- black eyed peas - Use frozen, canned, or precooked black eyed peas.
- purple cabbage - adds beautiful color and texture
- cherry tomatoes - use any variety of tomato
- carrots - I like to use baby carrots and dice them small.
- green onions - or preferred onion
- fresh Italian parsley - use any fresh herbs
For the vinaigrette:
- white balsamic vinegar - or preferred vinegar
- Dijon - use any mustard for this recipe
- honey - or other liquid sweetener
- extra virgin olive oil - or light olive oil
- salt and pepper - add to taste
How to make black eyed pea salad
Recipe instructions are listed in the printable recipe card below.
- Combine black eyed peas and chopped vegetables in a mixing bowl.
- Whisk together balsamic vinaigrette ingredients.
- Pour vinaigrette over the entire salad and toss until well combined.
- Cover and refrigerate up to five days.
Recipe tips
- Black eyed pea salad is delicious when it's first made and builds even more flavor as it rests a day or two. So, don't be afraid to make it ahead.
- Use any fresh vegetables for this recipe. I love cabbage, carrots, tomatoes, and green onions because they're available any season and add so much flavor and texture to this salad.
- You can use any vinaigrette or Italian dressing with this recipe. I happen to love how the sweet and tart balsamic vinaigrette complements the savory beans.
How to prepare the beans for this salad
- Canned black eyed peas are efficient because they're fully cooked and ready to be used in black eyed pea salad.
- Frozen black eyed peas are par-cooked and will require cooking via stove, microwave, or pressure cooker.
I prefer to pressure cook frozen black eyed peas for this recipe because it allows me to cook them to the perfect texture in a short time frame. Here's how:
- Place 1 lb. FROZEN BEANS (3 cups) in the cooker with 3 cups WATER and 1/2 tsp SALT.
- Pressure cook on HIGH for 1 minute followed by a 15 minute natural pressure release.
- Drain and allow to cool completely before adding to the black eyed pea salad.
Reader favorite salad recipes
Black Eyed Pea Salad
Ingredients
Black eyed pea salad ingredients
- 2 15 oz cans Black Eyed Peas (drained), or 1 lb frozen (see recipe notes)
- 1 cup Purple Cabbage, grated
- 1 cup Cherry Tomatoes, chopped
- 1 large Carrot, diced
- 1-2 Green Onions, chopped
- 1 cup Fresh Parsley, chopped
Vinaigrette ingredients
- 2 Tbsp White Balsamic Vinegar, or preferred vinegar
- 1 tsp Dijon Mustard
- 1-2 tsp Honey
- 2 Tbsp Extra Virgin Olive Oil
- ¼ tsp Sea Salt
- Black Pepper, to taste
Equipment
- chef knife
- mixing bowls
- whisk
- can opener (if using canned beans)
- stirring utensil
- airtight food storage container
Instructions
- In a mixing bowl, combine cooked BLACK EYED PEAS, CABBAGE, TOMATOES, GREEN ONION, CARROT, and PARSLEY.
- In a separate mixing bowl, whisk together VINEGAR, DIJON, HONEY, SALT, and BLACK PEPPER. Drizzle in OLIVE OIL and whisk vigorously until creamy and well-combined.
- Pour vinaigrette into salad and toss to combine.
- Cover and refrigerate up to 5 days. Serve chilled.
Recipe Notes from TKG
Nutrition
Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.
JB says
This black eyed pea salad is delicious and couldn't be easier. Black eyed peas are not exciting at all LOL, but this salad makes them shine! Another winner KG!
Traci Antonovich says
Yes, we love to make them from scratch b/c they're SO budget-friendly 🙂 Hope you can give this one a go! Cheers!
Jill says
Who can't use some extra prosperity every year?! Pinning this to make!
Traci Antonovich says
Thanks Jill! Hope you love this one like we do! 🙂
Veena Azmanov says
This is so healthy and best for a light Dinner. Looks colorful and tasty too.
Traci Antonovich says
Thanks Veena! I love all the colors too...lots of fresh ingredients 🙂
Jacque Hastert says
This would be perfect to serve during the holiday season!
Traci Antonovich says
Yep, it's one of my favorite black eyed peas new years recipes...thanks! 🙂
Marie says
Love the how colourful this salad and all the fresh ingredients. This is great light appetizer or side dish.
Traci Antonovich says
Thanks Marie! Yep, super light and super fresh...my fav! 🙂
Jillian says
This is going to be a big hit at my New Year's party! I like the idea of serving it with tortilla chips!
Traci Antonovich says
Thanks Jillian! Yes...I LOVE it with tortilla chips 🙂
Neriz @ food and journeys says
Very tasty and healthy -- how can anyone say no to that? 🙂 I'm making them with canned peas and tortilla for scooping!!!! And a creme brulee afterwards 😉
Traci Antonovich says
Thanks Neriz! What time is dinner?...be right over! 🙂
Annemarie @ justalittlebitofbacon says
I love bean salads and I usually make mine with black beans so now I need to try your version with black eyed peas since it looks so tasty! Also, I really have to try the dry bean baking method since I'm sure freshly cooked black eyed peas would be amazing.
Traci Antonovich says
Thanks Annemarie! I love bean salads too, so this one is always a hit! And freshly cooked BEP's...all the way! 🙂
Jill says
Such a colorful and tasty looking salsa! I don't usually eat black eyed peas but maybe I should start!
Traci Antonovich says
Thanks Jill! They're packed with ALL the good things 🙂
Lisa Bryan says
A simple and healthy recipes that's perfect for all of spring's outdoor activities!
Traci Antonovich says
Thanks Lisa, you're so right! 🙂
Alida | Simply Delicious says
Great tips for cooking black eyed peas! And this salsa looks so good, I would totally eat it just as is.
Traci Antonovich says
Thanks Alida, I love doing that too! 🙂
Patty @ Spoonabilities says
This sounds so good! What a great appetizer for New Year's!
Traci Antonovich says
Thanks Patty! It's the perfect appetizer for New Year's, or any season 🙂
Luci says
This looks very delicious. I will have to make this for New Year's day dinner.
Traci Antonovich says
Yay, hope you love it like I do, Luci! It's soooo good 🙂 Happy New Year!
Ellen says
Love the idea of this as a burrito filling. I know I could sit with some chips and this salsa on movie night too.
Traci Antonovich says
Thanks Ellen! Yep, it's a very versatile recipe...and goes perfect with movie night 🙂
Lisa says
Pass the tortilla chips so I can dig into that salsa! So healthy and bright! Great idea for New Year's Day!
Traci Antonovich says
Thanks Lisa...perfect for NYD! 🙂 Happy New Year to you, btw!
Veena Azmanov says
I love black eyes peas and this sounds so refreshing. It's amazing how easy it is to just buy these in a can or frozen now - my mom would always make from scratch so she'd have to plan ahead.
Traci Antonovich says
Haha, I know about the old days too 🙂 It's all so convenient now! Thanks for the compliment, btw!