5.02

Black-Eyed Peas Salad Recipe

Easy Black-Eyed Peas Salad Recipe is so fresh, light and flavorful. Black-eyed peas, corn, bell pepper, onion, celery and cilantro tossed with a delicious homemade Italian dressing. 

Black-Eyed Peas Salad Recipe
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Since living in Florida, I'm learning more about the traditions, eating black-eyed peas during the New Year's is one of the traditions here.

This Black-Eyed Peas Salad recipe is so delicious, healthy, and colorful. It is the perfect side dish that can be served all year round. Just like my Sweet Potato Pie and Southern-Style Collard Greens.

Black-Eyed Peas Salad Recipe

What Are Black-Eyed Peas?

Black-eyed peas are a variety of cowpeas, although they are called peas, they are really beans. They are a pale cream color with a distinctive black spot.

However here in the South, we have many varieties of black-eyed peas with a different color eye, brown, red, pink.

How To Cook Black-Eyed Peas?

You don't need to soak black-eyed peas, but I usually soak mine overnight in cold water. Place 3/4 cup black-eyed peas in about 3 cups cold water in a pot and bring to a boil. 

Reduce heat to simmer for about 20-25 minutes. You don't want the peas to be mushy but tender and just right for your black eye pea salad.=. 

Black-Eyed Peas Salad Ingredients

  • Black-Eyed Peas
  • Red Bell Pepper
  • Corn
  • Cherry Tomatoes
  • Red Onion
  • Celery
  • Cilantro

Black-Eyed Peas Salad Recipe Ingredients

More Black-Eyed Pea Recipes

If you make this black-eyed peas salad recipe, snap a photo and hashtag #healthiersteps  — we love to see your recipes on InstagramFacebook & Twitter!

Join our new facebook groups, sharing lots of delicious vegan and gluten-free recipes, health tips etc., from our members. Please join us and invite your friends Gluten-Free and Vegan For Beginners and Vegan Recipes With Love.

 

Per portion
Energy:
111 kcal / 464 kJ
Fat:
9 g
Protein:
1 g
Carbohydrate:
9 g

Ingredients

For: 6 Servings

Dressing

Preparation:
10 min
Cooking:
25 min
Ready in:
35 min

Instructions

  1. In a large bowl, toss black-eyed peas, bell pepper, corn, tomatoes, red onion, celery and cilantro. Combine Italian dressing in a jar and mix. Pour over black-eyed peas salad.

  2. Store in a covered container in the refrigerator until ready to be served.

Please Leave a Comment and a Rating

Rating

4 Comments
  1. Keisha Herron
    January 17, 2019

    5.02

    I had to use the rest of my New Years black-eye peas and stumbled upon this recipe. I made this today and tweeked the seasoning in the dressing and the portions. Added a bit of chili lime salt and more corn. It was delish. I am excited about your blog, recipes etc. I have been making my own vegan dishes and recipes for years and its good to see another black women with some awesome recipes. Keep up the great work.

    • Michelle Blackwood
      January 17, 2019

      Keisha, I have been eating a lot of black-eyed peas as well. I hope you try my black-eyed pea fritters as well. I love your adjustments for the salad and I’m so happy you enjoyed it. I’m happy you found me.

  2. Chrissy
    January 17, 2019

    5.02

    Love having new salads to break up the work lunch monotony. Delicious!

    • Michelle Blackwood
      January 17, 2019

      I’m so happy you enjoyed it Chrissy, thank you for your feedback.