Black Eyed Pea Salad is a quick and easy salsa, salad, or side dish. Bell pepper, purple cabbage, carrots, cilantro, Serrano, and lime pack it with classic Mexican flavors and ALL the nutrients! Black eyed pea salad is great for parties, picnics, or weekday lunch!
Black Eyed Pea Salad
I have loooooved black eyed peas for many years. Not everyone can say that, but these healthy little legumes scream the things I want when I’m active…like flavor, texture, fiber, and protein.
This recipe, with the soft peas and crunchy veggies tossed with lime juice, Serrano pepper, and cilantro makes this one of best Tex-Mex salsas you’ll have up your sleeve. Bonus! It’s gluten free and vegan!
Black eyed pea salad ingredients
- black eyed peas (canned, frozen, or cooked from scratch)
- purple cabbage
- red bell pepper (or tomatoes)
- red onion
- Serrano pepper
- fresh garlic
- salt and pepper
How to cook dried black eyed peas
You can cook dried black eyed peas without soaking.
To cook dried black eyed peas, grab my Black Eyed Peas Recipe with cooking instructions for stove, oven, or Instant Pot. You can omit the ham if you’re making this black eyed pea salad recipe.
How to cook frozen black eyed peas
Frozen black eyed peas are usually displayed near the frozen vegetables at most grocery stores.
To cook them, simply follow the cooking instructions on the package, but generally you boil them in water for about 20 minutes.
Did you know you can buy ‘no salt added’ black eyed peas in a can?
This is the most convenient way to add black eyed peas to this salad as they require NO cooking.
How to serve black eyed pea salad
- as a salsa with tortilla chips
- as a Mexican side dish
- as a salad … grab a fork!
Add corn, add avocado, whatever you like! It’s very versatile.
Be sure to make this recipe a day ahead so the ingredients can hang out overnight and build maximum flavor.
- chef knife and cutting board
- microplane (to grate garlic)
- mixing bowl
- can opener (if using canned black eyed peas)
- stirring utensil
- airtight storage container
Why eat black eyed peas for the new year?
In the south, it’s believed that eating black eyed peas on New Year’s Day bring luck and prosperity to the coming year.
I’ve been on board with that tradition for many years.
It’s a delicious, nutritious, tradition…and a great excuse to bring friends and family together for one last holiday hurrah!
Make a pot of No Soak Black Eyed Peas on New Year’s Eve and serve it up on Jan 1 with a pan of fresh baked cornbread!
Black Eyed Pea Salad
- 1.5 cups Cooked Black Eyed Peas same as 15oz can
- 1/2 cup Purple Cabbage grated
- 1/2 large Red Bell Pepper diced
- 1/2 small Red Onion diced
- 1 Carrot grated
- 1 handful Fresh Cilantro chopped
- 1 Serrano Pepper seeded and finely chopped
- 1 Lime zested and juiced
- 1 clove Garlic finely grated
- 1 pinch Kosher Salt
- 1 pinch Black Pepper
- In a mixing bowl, toss together BLACK EYED PEAS, CABBAGE, BELL PEPPER, ONION, CARROT, CILANTRO, SERRANO PEPPER, LIME JUICE and ZEST, GARLIC, SALT, and PEPPER until well-combined.
- Cover and refrigerate up to 5 days; serve chilled as a salsa, salad, or side dish.