Go Back
A colorful black eyed pea salad with tomatoes, cucumbers, and a zesty dressing.

Black Eyed Pea Salad

A refreshing and filling black eyed pea salad that's perfect for meal prep and packed with crunchy veggies. This salad is versatile, budget-friendly, and tastes even better after resting in the fridge.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Mediterranean, Southern
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cans black eyed peas, drained and rinsed Canned peas are convenient; rinse well.
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/3 cup red onion, finely chopped Soak in water if too strong.
  • 1/3 cup fresh parsley or cilantro, chopped Use fresh herbs for best flavor.
  • 1 bell pepper diced (any color)
Dressing
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice or red wine vinegar
  • 1 teaspoon Dijon mustard (optional) Enhances dressing adherence.
  • 1 small clove garlic, minced or pinch garlic powder
  • 3/4 teaspoon salt Plus more to taste.
  • 1/4 teaspoon black pepper

Method
 

Preparation
  1. Drain and rinse the black eyed peas, then let them sit in the colander for a minute.
  2. Dice the bell pepper, cucumber, and onion. Halve the tomatoes and chop your herbs.
Mixing Dressing
  1. In a small bowl or jar, stir together olive oil, lemon juice or vinegar, mustard, salt, pepper, and garlic. Adjust seasoning to taste.
Tossing Salad
  1. In a large bowl, combine peas, veggies, and herbs.
  2. Pour dressing over the top and toss gently.
  3. Chill salad for 20 to 30 minutes if possible.
Serving
  1. Before serving, taste again and adjust salt or lemon if needed. Optional: top with feta, avocado, or hot sauce before serving.

Notes

For best results, let the salad rest for at least 15 minutes before serving. Store in an airtight container for 3 to 4 days. Add avocado right before eating to maintain freshness.