Black Eyed Pea Salad

5 from 16 votes

A refreshing black eyed pea salad with chopped vegetables, tender black eyed peas, and balsamic dressing. It's sweet, savory, healthy, and goes with everything!

Prep Time15

Total Time15

Course: Salad, Side Dish

Cuisine: American, Italian

Diet: Gluten Free, Vegan, Vegetarian

Servings: cups

Calories: 65kcal

Author: Traci

Equipment

Ingredients

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

Vinaigrette ingredients

2 tablespoons Balsamic Vinegar or apple cider vinegar
1 teaspoon Dijon Mustard
1-2 teaspoons Honey
2 tablespoons Extra Virgin Olive Oil
¼ teaspoon Sea Salt
Black Pepper to taste

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.

Notes

If using frozen black eyed peas, follow the package instructions for stove or microwave cooking methods. Allow cooked peas to cool completely before assembling salad.
Black eyed pea salad is delicious when it's first made and builds even more flavor as it rests a day or two. So, I recommend making ahead for best flavor results.
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 legumes.

Nutrition