This Black Eyed Pea Salad is such a light but flavorful salad. Creamy black eyed peas and fresh veggies all tossed in a refreshing homemade vinaigrette!
GOOD LUCK ON NEW YEARS DAY
Wondering what to make for your New Year’s Day celebration? This Black Eyed Pea Salad is just the thing! If you aren’t from the South, maybe you don’t know this, but Black Eyed Peas are said to bring you good luck for the year when you eat them on New Years Day. So this black eyed pea salad or my Southern Black Eyed Peas dish are the perfect thing to add to your spread on January 1st! Plus, this easy salad is great to enjoy as a side dish, or make a whole meal out of it. Best of all, it’s easy enough to make all year long (it makes a fantastic summer salad!)
FREQUENTLY ASKED QUESTIONS (FAQ’S):
The longer this sits, the better it gets. I highly recommend letting it sit overnight, but 4 hours is the minimum.
You can use balsamic, red wine vinegar or seasoned rice wine vinegar in place of the apple cider vinegar. I suppose you could use regular white vinegar but I think you’d be sacrificing some of the taste.
To bulk up this dish even more, trying adding some more veggies or more beans.
Other veggies that would be good: cucumber, corn, or carrots. This would also be good with black beans or garbanzo beans.
Yes, you can, but you need to soak them overnight first and then cook them before using them in this salad recipe.
Any leftover salad should be transferred to an airtight container and should be refrigerated for up to 5 days. I don’t recommend trying to freeze this salad.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- black-eyed peas – see my FAQ’s above on using dry beans.
- grape tomatoes – cherry tomatoes work great as well or just buy a large beefsteak tomato and dice it up.
- red and green bell pepper – if you don’t like green pepper, try using a yellow pepper instead. This gives taste as well as great color.
- celery – these veggies are all optional depending on what you enjoy. If you don’t like celery, leave it out.
- green onions – I wanted to keep the onion taste pretty light which is why I use green onions and shallot instead of a white or red onion. This also gives it some color.
- shallot – if you’ve never purchased a shallot before, they can be found near the garlic in the produce section. I absolutely love shallots because it provides a very light onion flavor but also tastes a bit like garlic too so you get more bang for your buck!
- olive oil – I usually use an extra virgin olive oil but if you don’t like a strong olive oil flavor, try using the light tasting olive oil.
- apple cider vinegar – see my FAQ’s above about the different types of vinegar that will work here.
- garlic – please use fresh garlic here, not the jarred stuff. You will be sacrificing so much flavor by not using fresh. I promise it’s worth it!
- Dijon mustard – if you don’t like dijon mustard, you can use yellow mustard. Although, that will give it a stronger vinegar taste.
HOW TO MAKE BLACK EYED PEA SALAD
Add the black-eyed peas, tomatoes, red bell pepper, green bell pepper, celery, green onions, and shallot to a large bowl and set aside. In a small bowl, whisk together the olive oil, apple cider vinegar, garlic, dijon mustard, salt, and pepper. Pour the dressing over the salad ingredients. Gently stir to combine.
Cover with plastic wrap and place in the fridge for at least 4 hours, or overnight is best. Stir well again before serving.
CRAVING MORE RECIPES?
Black Eyed Pea Salad
For the salad:
- 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
- ½ cup small diced celery
- 2 green onions, thinly sliced
- 1 medium shallot, thinly sliced
- Add the black-eyed peas, tomatoes, red bell pepper, green bell pepper, celery, green onions, and shallot to a large bowl and set aside.
- In a small bowl, whisk together the olive oil, apple cider vinegar, garlic, dijon mustard, salt, and pepper.
- Pour the dressing over the salad ingredients. Gently stir to combine.
- Cover with plastic wrap and place in the fridge for at least 4 hours, or overnight is best.
- Stir well again before serving.
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- Make sure to stir it well each time before enjoying more, the dressing does settle on the bottom of the bowl.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.