Black eyed pea salad is a wholesome, hearty mix of beans and chopped veggies tossed and marinated in a zesty balsamic vinaigrette. Whether you serve this as a snack, lunch, or side dish, this vibrant black-eyed pea salad will quickly become your go-to bean salad! (This recipe is gluten-free.)
Black-eyed pea salad is a delicious, refreshing take on traditional southern black eyed peas. It’s fresh, flavorful, with a hint of spice, and best served cold. According to superstition, it’s good luck to eat this soul food staple on New Year’s Day. As if you needed another reason to chow down on black-eyed pea salad!
Reasons This Black Eyed Peas Salad Recipe Works
- Easy to Prepare! This hassle-free dish comes together in just minutes. Simply mix it and then let it chill so the flavors have time to meld.
- The Perfect Make-Ahead Dish! Because this salad needs time to set, you can prepare it in advance. It will taste even better!
- Great for Gatherings! Whether it’s a potluck, a barbecue, or a Sunday dinner, everyone is going to want seconds.
- Good for You! Not only is it delicious, but it’s nutritious too! Black-eyed peas are an excellent source of fiber and protein.
Ingredients You’ll Need
- Black-eyed peas: I use canned black-eyed peas as a shortcut. Remember to drain them.
- Red onion: Chop it.
- Red bell pepper: This should be finely chopped.
- Jalapeno: This semi-spicy pepper adds a ting of heat to the salad. If you want to skip the spicy add-in, use green bell pepper instead.
- English cucumber: For a fresh pop of flavor.
- Green onions (scallions): Chop them.
- Fresh parsley leaves: Chop them.
- Feta cheese: Adding crumbled feta is optional. Add it when you are ready to serve the salad.
- Honey: This thickens the texture and adds a touch of sweetness.
- Dijon mustard: For a sharp, tangy flavor.
- Sea salt: It should be finely ground.
- Black pepper: Freshly crushed.
- Garlic clove: Use fresh garlic for the best flavor.
- Balsamic vinegar: The base of your dressing.
- Extra virgin olive oil: This helps to bind the ingredients.
How to Make Black Eyed Pea Salad
COMBINE. Combine all the ingredients for the salad in a large bowl.
WHISK. In a separate bowl or mason jar, whisk together the ingredients for the vinaigrette.
TOSS. Toss the black-eyed pea salad with the vinaigrette.
MARINATE. If time permits, let it marinate in the fridge for up to 8 hours.
SERVE. Garnish with crumbled feta cheese, optional. Serve and enjoy!
Tips To Nail the Recipe
- Remember to rinse canned black eyed peas in order to remove liquid and salt.
- Save time by chopping all the veggies and making the vinaigrette ahead.
- The longer the salad marinates, the more the flavors come together.
What to Serve with Black-Eyed Pea Salad
- Fried Fish: Gluten-Free Air Fryer Fish
- Cornbread: Gluten-Free Honey Cornbread, Sweet Potato Cornbread, Pumpkin Cornbread
- Grilled food: Grilled Tri-Tip Steak, Grilled Pineapple Beyond Burger, Grilled Spatchcock Chicken
- Poultry: Whole Baked Cajun Chicken, Easy Thanksgiving Turkey
- Use it as a dip and serve it with pita chips or tortilla chips.
- Vegan: Skip the honey and the cheese to make this vegan. Use agave in the dressing instead.
- Dry Black Eyed Peas: You can use these instead of canned black-eyed peas. They take about an hour to cook after soaking.
- More Veggies: Raw collard greens, carrots, and tomatoes would be tasty additions.
- Add Fruit: Add diced pineapples or mangos for a sweet, tropical touch of flavor.
Leftover salad should be stored in an airtight container and consumed within 3 days.
Can black-eyed pea salad be frozen?
I don’t recommend freezing this salad because the texture will change.
Can black eyed pea salad be made ahead of time?
Absolutely! Make it in advance and store it in the fridge for up to 3 days before serving. Alternatively, you can pre-chop the vegetables and herbs and make the vinaigrette ahead of time to cut down the prep time later.
Do black-eyed peas need to be soaked before cooking?
Dry black eyed peas don’t have to be soaked but it does reduce cooking time.
What’s the difference between black eyed pea salad and cowboy caviar?
Both are cold bean salads. Although they are similar, cowboy caviar contains more ingredients than black-eyed pea salad. Cowboy caviar contains black beans, tomatoes, and corn.
I Hope You Enjoy This Black-Eyed Pea Salad Recipe!
If you try the recipe, don’t forget to rate the recipe and let me know what you think in the comments. Leave a quick review & star rating ★ below! Take pictures, tag #goodfoodbaddie, and share them with me on Instagram, Facebook, and Pinterest! I love seeing my recipes come to life in your kitchen.
More Bean Recipes To Try!
- Vegan Black Bean Burgers
- White Bean Kale Soup
- White Bean Mushroom Soup
- Air Fryer Chickpeas
- White Bean Quinoa Chili | Vegan + GF
Black Eyed Pea Salad
- 2 (15 oz can) Black-eyed peas drained
- 1/2 Red onion chopped
- 1 Small red bell pepper finely chopped
- 1 Jalapeno finely chopped
- 1 English cucumber
- 3 Green onions (scallions) chopped
- 2 tbsp Chopped fresh parsley leaves
- 3 tbsp Feta cheese optional (add when ready to serve the salad)
- 1.5 tbsp Honey
- 2 tsp Dijon mustard
- 1/2 tsp Fine sea salt plus more to taste
- 1/2 tsp Freshly crushed black pepper plus more to taste
- 1 Large garlic clove minced
- 4 tbsp Balsamic vinegar
- ⅓ cup Extra virgin olive oil
- Combine all the ingredients for the salad in a large bowl.
- In a separate bowl or mason jar, whisk together the ingredients for the vinaigrette.
- Toss the black eyed pea salad with the vinaigrette. If time permits, let it marinate in the fridge for up to 8 hours.
- Garnish with crumbled feta cheese, optional. Serve and enjoy!