Black Eyed Pea Salad always pops into my head when I need a quick side that’s a bit funky, super fresh, and hearty enough to turn dinner into something exciting. Ever open your fridge, groan at the mystery leftovers, and just crave crisp vegetables and tangy beans instead? Yeah, me too—like all the time. This simple black eyed pea salad has bailed me out at countless potlucks and last-minute lunches. Let’s spill the beans (pun unavoidable).
Is Hattie Bs Black-Eyed Pea Salad Vegan?
Alright, let’s talk about this Hattie B’s situation because folks keep asking. So, traditional Black Eyed Pea Salad can flop either way—vegan or not. The classic Hattie B’s version? Nope, it’s not entirely vegan since some versions sneak in bacon bits or use dressings containing egg. Good news though! It’s crazy simple to make it vegan at home. I just swap any animal stuff for plant-based mayo or olive oil and BOOM—vegan magic. No flavor lost, I promise. Heck, I actually think it tastes brighter without the heaviness. So if you’re searching for a plant-powered potluck win, this salad totally brings it. 
I brought this black eyed pea salad to my family reunion last August. Even my steak-loving uncle went back for seconds (and he’s brutally honest)! The bright flavors totally surprised him.
The Easiest Recipe for Black-Eyed Pea Salad
Here’s what works for me, no chef hat required. Let’s break it down easy:
- 1 can black eyed peas (drained, rinsed)
- 1 cup grape tomatoes (halved or quartered, whatever mood strikes)
- 1 bell pepper (I love orange for color, but any is fine)
- 1/2 small red onion (chopped fine, so it doesn’t overpower)
- 1/4 cup fresh parsley (or cilantro, if you’re feeling wild)
- Juice of 1 lemon (more zing equals more happy)
- 2 tablespoons olive oil
- Salt and pepper (to taste)
- Dash of hot sauce (not required, unless you like a little chaos)
Throw everything in a bowl. Mix it. Taste it—adjust lemon or salt if you want. That’s it. Really. No need to overthink; unless you’re into that sort of thing. Refrigerate it for thirty minutes if you can wait, but eating it immediately is nothing to be ashamed of.
Serving Suggestions:
- Scoop it onto warm cornbread.
- Stuff it in a pita for a quick lunch.
- Top grilled chicken with it (next-level flavors).
- Honestly, eat it straight with a spoon hovering over the sink.
How to Store Leftover Black-Eyed Pea Salad
Okay, so you actually saved some—willpower of steel! Stick leftovers in an airtight container and toss it in the fridge. It’ll hang out just fine for up to 4 days. In my (very humble) experience, the flavors even get better by the next day. Sometimes, if it looks a little dry after a while, splash another hit of lemon juice and maybe a tiny drizzle of olive oil to revive it. Do NOT try to freeze it, though. Black eyed peas go weird and mushy after thawing—no thank you. Keep it cool, and you’ll be happy at every snack attack.
Does the Color of the Peppers Really Matter?
Honestly? It’s mostly a visual thing. I used to get picky about this, then I realized, hey, no one’s judging my salad in a five-star restaurant. Red, yellow, green, orange—use whatever bell pepper you have lurking in your fridge drawer. Each color brings a slightly different taste (green is sharper, red sweeter), but nothing’s going to tank the whole salad if you swap colors. Just aim for freshness and some pop of color so the whole dish looks lively and tastes bold. Got fancy heirloom peppers? Even better. Remember, it’s your salad!
The Tools Youll Need
You do not need a fancy kitchen for this. Seriously. My aunt once made this with a plastic knife at a picnic table (not kidding). Here’s what I use when I’m acting like a responsible adult:
- Cutting board (big enough so stuff doesn’t fall off)
- Sharp knife (makes life easier)
- Big mixing bowl
- Small jar (if you wanna shake up the dressing, but a fork in the bowl is fine too)
- Strainer or colander (for rinsing those peas)
If you have all those, you’re set. If you don’t, improvise! This is forgiving food, not rocket science.
Common Questions
Is this black eyed pea salad gluten free?
Yes, totally! All the basics are naturally gluten free.
Can I use dried peas instead of canned?
Sure, just cook them first. But let’s be honest, canned makes this way faster.
How long does it last in the fridge?
Usually about four days. It gets more flavorful as it hangs out.
Can kids help make this salad?
Heck yes! Mine love tossing everything in the bowl and “taste testing.”
What can I use instead of lemon?
Red wine vinegar or apple cider vinegar works in a pinch—but lemon’s my fave.
Bring This Zingy Salad to Your Table Tonight
Alright, here’s the takeaway: black eyed pea salad is unfussy, filling, and wakes up any meal. It’s easy to swap ingredients around (hello, green onions and jalapeños!) and stores like a champ. If you want more details or a bit of inspiration, check out this Marinated Black-Eyed Pea Salad Recipe for another tasty spin, or see the story behind Hattie B’s version at How to Make Hattie B’s Black-Eyed Pea Salad at Home. Go on, give it a whirl—your fridge and your taste buds will both be grateful you did.
Black Eyed Pea Salad
Ingredients
Method
- In a large mixing bowl, combine the black eyed peas, grape tomatoes, bell pepper, red onion, parsley, lemon juice, and olive oil.
- Season with salt, pepper, and a dash of hot sauce if desired.
- Mix well to combine all ingredients.
- Taste and adjust seasoning if needed.
- Refrigerate for about 30 minutes if time allows, or serve immediately.
