Black Eyed Pea Salad

This vibrant black-eyed pea salad is a refreshing twist on traditional salads, bursting with juicy flavors and textures from crunchy veggies, tangy dressing, and a hint of spice.

Perfect for a crowd, this salad is an ideal side dish or light lunch that’s sure to impress!

Ready Time

8 hrs 5 mins

Yields

10 servings

Ingredients

1 cup dried black-eyed peas, soaked overnight and drained
1 cup diced red bell pepper
1 cup diced yellow onion
1 cup diced cucumber
1 cup cherry tomatoes, halved
1/2 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
2 tablespoons olive oil
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
Salt and pepper, to taste
1/4 teaspoon cayenne pepper

Instructions

Drain and rinse the soaked black-eyed peas, then place them in a large bowl. Add the diced red bell pepper, yellow onion, and cucumber to the bowl with the black-eyed peas.

In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, salt, pepper, and cayenne pepper to make the dressing.

Pour the dressing over the black-eyed pea mixture and stir until everything is well combined. Stir in the chopped parsley and cilantro.

Taste and adjust the seasoning as needed.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together. Give the salad a good stir before serving.

Serve chilled, garnished with additional parsley if desired.

Notes

These black-eyed peas need to soak for at least 8 hours, so plan ahead! If you’re short on time, you can use canned black-eyed peas, but the flavor and texture won’t be the same. Make sure to drain and rinse those black-eyed peas really well to get rid of excess moisture.

Don’t overdo it with the cayenne pepper – it adds a nice kick, but you can always add more heat, not take it away! If you want to make this salad more substantial, throw in some crumbled feta or chopped cooked chicken.

You can prep all the veggies ahead of time, but wait to combine everything until just before serving, so the flavors stay bright and fresh. This salad is perfect for a crowd – just multiply the ingredients as needed and adjust the amount of dressing accordingly.