Black Eyed Pea Salad

black eyed pea salad is my go to answer for those days when I want something fresh, filling, and not fussy. You know the vibe, it is too hot to cook, you still want real food, and you are tired of sad desk lunches. This salad hits that sweet spot because it is quick, bright, and actually keeps you full. I started making it for potlucks, then I realized it is even better as a weekday meal prep situation. If you have a can of peas and a cutting board, you are already halfway there.

What Is Black Eyed Pea Salad?

Black eyed pea salad is basically a bean salad with personality. It is built on cooked black eyed peas mixed with crunchy veggies, something tangy like vinegar or lemon, and a little olive oil to pull it all together. Depending on where you grew up, it can lean Southern, Mediterranean, or straight up fridge clean out friendly.

I like it because it tastes even better after it sits for a bit. The peas soak up the dressing, the onions mellow out, and everything starts tasting like it was meant to be together.

If you are into hearty salads that still feel light, you might also like this one with a similar fresh vibe: chickpea feta avocado salad.

Why You’ll Love This Recipe

This is the kind of recipe that makes you feel like you have your life together, even if your kitchen is a mess. Here is why I keep coming back to it:

Fast: If you use canned black eyed peas, it is mostly chopping and stirring.

Budget friendly: Beans and veggies are affordable, and you probably have the dressing stuff already.

Make ahead magic: It gets better in the fridge, so it is perfect for meal prep.

Flexible: You can add what you love and skip what you do not.

Also, it is one of those dishes that feels right all year. In summer, it is refreshing. In winter, it is a bright break from heavy food.

If you want another easy salad that brings a little sweet and salty energy, I am obsessed with this: blueberry peach feta salad.

Ingredients You’ll Need

Nothing complicated here. I am going to list my usual combo, and you can adjust based on what is in your fridge.

• Black eyed peas (2 cans, drained and rinsed) or about 3 cups cooked
• Bell pepper (any color), diced
• Cherry tomatoes, halved
• Cucumber, diced
• Red onion, finely chopped
• Fresh parsley or cilantro, chopped
• Olive oil
• Lemon juice or red wine vinegar
• Dijon mustard (optional, but it helps the dressing cling)
• Salt and black pepper
• Garlic (fresh minced or a pinch of garlic powder)
• Optional: feta crumbles, diced avocado, jalapeno, or corn

Quick note on peas: canned is totally fine. Just rinse well so the salad does not taste like the inside of a can.

If you are feeling inspired by feta and creamy add ins, this one is worth bookmarking too: chickpea feta avocado salad.

How to Make Black Eyed Pea Salad (Step by Step)

Step 1: Prep your peas

Drain and rinse the black eyed peas, then let them sit in the colander for a minute so they are not watery. Watery beans can dilute the dressing, and nobody wants bland salad.

Step 2: Chop the veggies

Dice your bell pepper, cucumber, and onion. Halve the tomatoes. Chop your herbs. I try to keep everything roughly the same size so each bite feels balanced.

Step 3: Mix the dressing

In a small bowl or jar, stir together olive oil, lemon juice or vinegar, a little mustard if using, salt, pepper, and garlic. Taste it. If it makes you go “oh yeah” it is good. If it tastes flat, add a pinch more salt or another squeeze of lemon.

Step 4: Toss and let it chill

Add peas, veggies, and herbs to a big bowl. Pour dressing over the top and toss gently. If you have time, chill it for 20 to 30 minutes. This is when the black eyed pea salad really starts to shine.

Step 5: Final taste and serve

Right before serving, taste again. Cold food often needs a little extra salt or lemon to pop. Add feta or avocado at the end so it stays pretty.

When I bring this to a gathering, it is one of the first bowls to get scraped clean. It is simple, but it does not taste boring.

Tips for the Best Salad

These are the little things that take it from fine to “can you text me the recipe?”:

Rinse canned peas really well. It makes the flavor cleaner.

Cut onion small. Big chunks can overpower everything. If your onion is super strong, soak it in cold water for 10 minutes, then drain.

Let it rest. Even 15 minutes helps the flavors settle in.

Season in layers. A pinch of salt in the dressing and a pinch after mixing makes a difference.

Go heavy on herbs. Fresh parsley or cilantro makes the whole bowl taste brighter.

“I made this for my Sunday meal prep and it stayed crunchy and flavorful for days. Even my husband, who says he does not like beans, kept sneaking bites from the container.”

Variations and Add-Ins

This is where you can make it your own. Once you have the basic black eyed pea salad idea down, you can remix it a bunch of ways:

Southern style: Add corn, a little hot sauce, and diced celery. Swap lemon for apple cider vinegar.

Mediterranean style: Add feta, chopped olives, and extra cucumber. Use red wine vinegar and oregano.

Spicy kick: Jalapeno, crushed red pepper, or a spoon of your favorite salsa.

Protein boost: Add diced rotisserie chicken, tuna, or cooked shrimp.

Sweet and savory twist: Toss in diced mango or peaches when they are in season.

Speaking of peaches, if you are in a summer mood, this is such a fun side dish to pair with: easy grilled peach salad summer burrata recipe.

What to Serve With It

I love this salad because it can be the main thing or the side thing. Here are a few easy pairings:

With grilled food: chicken, burgers, shrimp, or veggie kebabs.

With bread: warm pita, cornbread, or a crusty baguette.

As a bowl: pile it over greens, add avocado, maybe a soft boiled egg if you are feeling fancy.

For lunch: scoop it up with tortilla chips or stuff it into a wrap.

If you are serving a crowd, I usually set out hot sauce and extra lemon wedges so people can tweak it to their taste.

How to Store Leftovers

Leftovers are honestly one of the best parts. Store black eyed pea salad in an airtight container in the fridge. It stays good for about 3 to 4 days.

A couple storage tips from my own trial and error:

If you add avocado, it is best eaten the same day. Or just add avocado to your bowl right before eating.

If it looks a little dry after a day, add a drizzle of olive oil and a squeeze of lemon, then stir.

Keep it cold. This one is meant to be refreshing, not lukewarm.

Frequently Asked Questions About Black Eyed Pea Salad

Can I use dried black eyed peas instead of canned?

Yes. Cook them until tender, drain well, and cool before mixing. You will need about 3 cups cooked peas for this recipe.

Does black eyed pea salad need to be served cold?

Cold is best, but it is fine at room temperature for serving. Just do not leave it out for hours in the heat.

How do I keep the onions from being too strong?

Chop them small and soak in cold water for 10 minutes, then drain. You can also use green onions for a milder flavor.

Can I make it the night before?

Absolutely. In fact, black eyed pea salad tastes better the next day because the dressing soaks in.

What if I do not like cilantro?

Use parsley, basil, or even a little dill. Fresh herbs are the key, but the type is up to you.

A Little Friendly Send Off

If you try this black eyed pea salad, I really think it will earn a spot in your regular rotation because it is easy, filling, and it holds up like a champ in the fridge. Keep it simple the first time, then play with the add ins once you know how you like it. And if you want more inspiration, I enjoyed comparing my version with Black Eyed Pea Salad – Foolproof Living for a fun fruity twist, and Black Eyed Pea Salad – The Daring Gourmet for a more Southern snacky take. Now go grab a bowl, give it a good squeeze of lemon, and make lunch feel way less boring.