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A black eyed pea salad served in a blue bowl set on green napkins with a spoon to the side
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Black-Eyed Pea Salad

Black-eyed pea salad with tomatoes, red pepper, red onion and jalapeño is a really simple, flavorful marinated side salad. It goes great with burgers and grilled chicken and is perfect for BBQ parties and potlucks.
Prep Time10 minutes
Additional Time4 hours
Total Time4 hours 10 minutes
Yield: 4 -6 servings

Ingredients

For the salad:

  • 1 (15 oz.) can black eyed peas, drained
  • 1 roma tomato, diced
  • ⅓ cup red onion, finely chopped
  • ½ small red bell pepper, finely chopped
  • 1 small jalapeño, finely chopped (remove seeds and ribs for less heat)

For the dressing:

  • 2 tablespoons rice wine vinegar
  • 2 tablespoons canola oil
  • Pinch of sugar
  • Salt and black pepper

Instructions

  • In a medium bowl, combine all of the salad ingredients.
  • In a small bowl or a glass jar, whisk together the dressing ingredients until well combined.
  • Add the dressing to the salad, stir well to combine, then cover and refrigerate for up to 4-6 hours to allow the salad to marinate. (If you're short on time, it should be good to go after 2 hours.)
  • Serve and enjoy!

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Notes

Black-eyed peas: We’re using a can that’s been drained and rinsed. Feel free to swap in some field peas or crowder peas; just make sure they have been fully cooked and are ready to go.
Tomato: I opt for a roma tomato because they are easy to find and not so huge or full of seeds. You could use half of an heirloom tomato though if you prefer. And you could probably chop up some cherry or grape tomatoes as a swap as well.
Red onion: I personally love some red onion, raw, cooked, pickled, however. But if you are sensitive to them or yours is especially pungent, chop the red onion and soak the pieces in cold water for about 5-10 minutes. Then drain the water off and use the onion.
Jalapeño: Remove the seeds and ribs of the jalapeño if you want to tame the heat or leave them in if you want more of a kick.
Vinegar: The recipe calls for rice wine vinegar and that’s what I’ve always used. However, I think white wine vinegar would be a fine swap if that’s all you have on hand.
Leftovers: The leftovers will keep in a covered container for up to 5-7 days. Give it a good stir when serving to make sure everything is well coated.

Video

Nutrition

Serving: 1serving | Calories: 86kcal | Carbohydrates: 9g | Protein: 3g | Fat: 5g | Polyunsaturated Fat: 4g | Sodium: 99mg | Fiber: 2g | Sugar: 2g
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