Introduction

This Black Eyed Pea Salad is a vibrant, refreshing dish perfect for picnics, potlucks, or a healthy side. Packed with colorful vegetables and a tangy dressing, it’s easy to prepare and even better after marinating overnight.

The image shows a clear glass bowl filled with a colorful bean salad consisting of about three layers: the bottom layer has chopped red bell peppers and green herbs, the middle layer contains a mix of diced celery, green onions, and onions, and the top layer is full of cooked black-eyed peas mixed with halved cherry tomatoes and small pieces of red and green bell peppers. A wooden spoon is stirring or scooping the salad from the bowl. The bowl is placed on a woven coaster, and around it, there are fresh ingredients like green onions, cherry tomatoes, garlic, and parsley, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 (16 ounce) cans black-eyed peas, drained and rinsed
1 pint grape or cherry tomatoes, cut in half
1 cup small diced red bell pepper
1 cup small diced green bell pepper
1/2 cup small diced celery
2 green onions, thinly sliced
1 medium shallot, thinly sliced
1/3 cup olive oil
¼ cup apple cider vinegar
2 cloves garlic, minced
1 tablespoon dijon mustard
2 teaspoons kosher salt
1/4 teaspoon black pepper

Instructions

Step 1: Add the black-eyed peas, tomatoes, red bell pepper, green bell pepper, celery, green onions, and shallot to a large bowl and set aside.
Step 2: In a small bowl, whisk together the olive oil, apple cider vinegar, garlic, dijon mustard, salt, and pepper.
Step 3: Pour the dressing over the salad ingredients. Gently stir to combine.
Step 4: Cover with plastic wrap and place in the fridge for at least 4 hours, or overnight is best.
Step 5: Stir well again before serving.

Tips & Variations

For extra crunch, add toasted nuts like pecans or walnuts just before serving.
Substitute apple cider vinegar with red wine vinegar for a different tang.
Add fresh herbs such as cilantro or parsley for added freshness.
If you prefer a spicier kick, include a minced jalapeño or a pinch of cayenne pepper in the dressing.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors develop further with time, making it even tastier. Stir well before serving and consume chilled or at room temperature. Avoid freezing as it affects the texture of the vegetables.

How to Serve

A glass bowl filled with a colorful mix of black-eyed peas and chopped vegetables sits on a white marbled surface. The salad has layers of tan and brown black-eyed peas with their distinctive dark spots, bright green diced celery and bell peppers, small pieces of white onion, and vibrant red cherry tomato halves scattered throughout. The textures vary from round and smooth beans to crunchy, diced vegetables, making the dish look fresh and healthy. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried black-eyed peas instead of canned?

Yes, but you’ll need to soak and cook dried black-eyed peas beforehand until tender. Using canned peas is quicker and more convenient for this salad.

How long can I marinate the salad?

Marinating for at least 4 hours allows the flavors to meld, but overnight is ideal. Avoid marinating longer than 24 hours to maintain the fresh texture of the vegetables.

Black Eyed Pea Salad Recipe

Print Recipe

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4.5 from 125 reviews

A refreshing and colorful Black Eyed Pea Salad featuring a medley of crisp vegetables and a tangy Dijon mustard vinaigrette. This easy-to-make salad is perfect as a healthy side dish or light meal, packed with flavors and textures that meld beautifully after marinating in the fridge.

Author: Lena
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 4 hours 15 minutes
Yield: 8 servings 1x
Category: Salad
Method: No-Cook
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Salad Ingredients

3 (16 ounce) cans black-eyed peas, drained and rinsed
1 pint grape or cherry tomatoes, cut in half
1 cup small diced red bell pepper
1 cup small diced green bell pepper
1/2 cup small diced celery
2 green onions, thinly sliced
1 medium shallot, thinly sliced

Dressing Ingredients

1/3 cup olive oil
1/4 cup apple cider vinegar
2 cloves garlic, minced
1 tablespoon Dijon mustard
2 teaspoons kosher salt
1/4 teaspoon black pepper

Instructions

Prepare the salad base: In a large bowl, combine the drained and rinsed black-eyed peas, halved grape or cherry tomatoes, diced red and green bell peppers, diced celery, thinly sliced green onions, and shallot. Gently toss them together to distribute evenly.
Make the dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, minced garlic, Dijon mustard, kosher salt, and black pepper until the dressing is well emulsified and smooth.
Toss the salad with dressing: Pour the prepared dressing over the mixed salad ingredients. Using a large spoon or salad tongs, gently stir everything to fully coat the vegetables and peas with the dressing without mashing them.
Marinate the salad: Cover the bowl tightly with plastic wrap and refrigerate the salad for at least 4 hours, though preferably overnight, to allow the flavors to meld and the vegetables to absorb the tangy dressing.
Serve: Before serving, give the salad a good stir to redistribute the dressing and flavors evenly. Serve chilled as a refreshing side or light meal.

Notes

For best flavor, letting the salad marinate overnight is recommended.
Can be made a day ahead, making it convenient for meal prep or gatherings.
Adjust salt and pepper to taste depending on the saltiness of canned black-eyed peas.
Add fresh herbs like parsley or cilantro for extra freshness, if desired.
Use gluten-free mustard and verify canned product labels to ensure the recipe stays gluten free.

Keywords: black eyed pea salad, vegetarian salad, no cook salad, healthy side dish, summer salad, bean salad