Black-Eyed Pea Salad

This easy black-eyed pea salad is a wholesome, vibrant dish that’s perfect to bring as a side dish to cookouts and potlucks. The vinaigrette dressing is acidic, which perfectly compliments the sweetness of the grape tomatoes and basil in the recipe. The bell peppers and celery create abundant color against the peas, making a pretty presentation on a buffet table and on the plate.

Black-Eyed Pea Salad Ingredients

To make black-eyed pea salad, start with:

• canned black-eyed peas (or you can cook your own)
• plum tomatoes
• red and yellow bell pepper
• celery
• red onion
• basil

For the dressing, you will also need:

• red wine vinegar
• lemon
• Dijon mustard
• fresh oregano
• kosher salt
• black pepper
• olive oil

All of the ingredients for this salad are readily available at typical grocery stores. 

How To Make Black-Eyed Pea Salad

This is a very easy, no-cook pea salad, so here's a brief recap of how it's made. The full recipe is further below.

• Make the dressing: First, whisk together vinegar, lemon juice, mustard, oregano, salt, and pepper. Gradually whisk oil into the vinegar mixture until emulsified.
• Add the vegetables and peas: Next, add the black-eyed peas, tomatoes, bell peppers, celery, onion, and basil to dressing and stir to coat.
• Garnish and serve: Transfer to a bowl, and garnish with additional basil.

How To Serve Black-Eyed Pea Salad

Garnish black-eyed pea salad with feta crumbles. You can serve it as a side salad with any number of proteins, or it could even work as a dip. (It's very similar to Texas Caviar.)

Serve alongside grilled chicken dishes like:

• Chicken Under a Brick
• Grilled Chicken Sandwich with Tangy Honey Barbecue Sauce
• Beer Can Chicken
• Grilled Chicken Thighs With Alabama White Sauce

Black-Eyed Pea Salad Recipe Tips and Variations

Dried oregano could be used for the vinaigrette, but use a smaller amount if you substitute the fresh for dried. Dried herbs are more potent.

Canned black-eyed peas are certainly the quickest and easiest option to use in this salad, but frozen black-eyed peas are another good option. If you use frozen peas, cook two 12-ounce bags according to package directions; drain, cool to room temperature, and add to the salad in place of the canned black-eyed peas in this recipe. 

For a flavor boost, cook the peas in part chicken stock and part water with a peeled and halved onion.

Can You Make Black-Eyed Pea Salad Ahead and Store Leftovers?

You can make this black-eyed pea salad recipe in advance to save time and effort on serving day. Just prepare the salad as normal, and cover it with plastic wrap or store in an air-tight container. Store in the fridge overnight, or for as long as four days. 

Do You Rinse Canned Black-Eyed Peas?

Yes, rinse canned black-eyes peas in cold water before using. This process removes excess salt and liquid.

More Black-Eyed Peas Recipes

If you've got a craving for black-eyed peas, we have the recipes you need:

• Chili Roasted Black-Eyed Peas
• Hoppin’ John Stew With White Cheddar Cheese Grits
• Beef and Black-Eyed Pea Chili
• Instant Pot Black-Eyed Pea Soup
• Southwest Black-Eyed Pea Dip
• Slow Cooker Peas and Beans Soup With Turkey Sausage

More Bean Salad Recipes

During summer and fall, refreshing bean salads are an excellent side dish for any number of main dishes. Consider these next:

• Three Bean Salad with Tomatoes and Tangy Creole Dressing
• Chicken and White Bean Salad With Citrus Vinaigrette
• Lemony White Bean Salad With Broccoli
• Three-Bean Pasta Salad

Editorial contributions by Alesandra Dubin.