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 broiled salmon, pork chops, or air fryer whole 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. If you're looking for a more traditional route, this easy black eyed peas recipe is a fun way to feed a crowd.
Ingredient amounts are listed in the printable recipe card below.
For the salad:
- black eyed peas - Use frozen, canned, or cooked 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.
- 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.
- Dried black eyed peas don't require soaking and can be cooked on the stove, in a slow cooker, or in the Instant Pot.
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 ½ 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
Black eyed pea salad ingredients
- 2 (15 ounce cans) Black Eyed Peas (drained), or 1 pound 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
- 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.
Traci's Recipe Notes
- can opener (if using canned beans)
Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.