Black Eyed Pea Salad
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Deliciously fresh and seductively smoky, the flavor and varied textures in this phenomenal Southern-style Black Eyed Pea Salad recipe will wow your taste buds! Quick and easy to make, serve it as a side or enjoy it as a salsa with chips!
Southern Black-Eyed Pea Salad
The South has a tradition that goes back to the mid-19th century that says black-eyed peas bring good luck. Specifically, they bring good luck if they’re eaten on New Year’s Day. Now I realize I’m a few months late in the good luck game, but if the luck-bringing powers of the black-eyed pea work on a prorated basis, there should still be a little left to go around. In any case you have everything to win by making this delicious Southern Black Eyed Pea Salad!
Black-eyed peas have always been a favorite of mine; they have a flavor unlike any other legume. Today I’m featuring the black eyed pea in a delicious Southern-style salad that takes just minutes to prepare. The beans and chopped vegetables are allowed to marinate in a wonderfully smoky-spicy vinaigrette and enjoyed cold. It’s a perfect make-ahead dish and is easy to transport to your next barbecue, picnic or potluck. This is a salad that I look forward to every summer. I also made another variation with Southern grains that you might like, my Sorghum & Black Eyed Pea Salad.
Black Eyed Pea Salad Recipe
Let’s get started!
Place the beans, corn and chopped vegetables in a large mixing bowl.
Whisk together the vinaigrette ingredients. (The smoked paprika in this salad rocks!)
Pour the vinaigrette over the salad, stir to coat, cover and refrigerate for at least two or more hours before serving, giving it an occasionally stir.
This black-eyed pea salad can be served chilled or at room temperature.
Enjoy!
Serving & Storage
Serve this chilled or at room temperature with a protein of your choice (it’s great with grilled or Barbecue Chicken, pork chops or Barbecue Ribs, hamburgers, kebabs, etc), with some Skillet Cornbread or Cornbread Muffins or enjoy it on its own as a light lunch. I also love eating it with corn chips – just scoop the salad up like salsa, it’s so good!
This will keep in the fridge for up to 3 days, making it a great make-ahead dish and easy to transport.
For more favorite summer side dishes try my:
- Baked Beans
- Skillet Cornbread
- Creamy Coleslaw
- Freezer Slaw
- Macaroni Salad
- Pea Salad
- Potato Salad
- Broccoli Salad
- Pepperoni Pizza Pasta Salad
- Chicken Salad
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Black Eyed Pea Salad
Ingredients
- 3 cups cooked black eyed peas (about two 15 ounce cans, rinsed and drained)
- 1 cup corn
- 1/2 cup chopped red onion
- 2 Roma tomatoes , seeded and diced
- 1 cup cucumber , seeded and diced
- 3 green onions , chopped
- For the Dressing:
- 1/4 cup apple cider vinegar
- juice of 1 lime
- 2 teaspoons sugar
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 teaspoons ground cumin
- 3/4 teaspoon ground coriander
- 3/4 teaspoon smoked paprika
- a few dashes of hot sauce , according to heat preference
Instructions
- Combine the beans and vegetables in a large bowl. Whisk together the vinaigrette ingredients and pour over the mixture. Stir to combine. Refrigerate for at least 4 hours before serving. Enjoy as a salad, side dish or as a salsa with corn chips.
Nutrition
Originally published on The Daring Gourmet Jun 8, 2016
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
I made this with chickpeas and white haricot beans instead of blackeyed as I didn’t have any. It was great, and will be a favourite from now on I think
Fantastic, Steve, thanks so much for the feedback and I’m thrilled you enjoyed it!
Made this today! Omitted the corn, replaced the sugar with maple syrup, added some garlic powder and freshly chopped cilantro. Delicious! Planning on mixing with some spring greens and quinoa for dinner tonight! Also – I didn’t have any lime on hand so squeezed the juice from one clementine orange and still got that citrusy (just not tangy) flavor. Thank you again for the recipe!
Awesome, April, I’m glad you enjoyed it and were able to adapt it to your taste – thanks for the feedback!
I made this wonderful salad today I did add celery and green peppers the
family loved it. The dressing is wonderful, living in South Georgia we
have Black Eyed Peas often.
Thank you so much for the feedback, Ellie, I’m happy that everyone enjoyed it!
Great recipe and really a nice one. Will surely try this
Even though not listed in the vinaigrette I added extra virgin olive oil to the ingredients. I was wondering if it was accidentally omitted from the recipe? Would love to know.
Hi Carol, no, there is no oil in the dressing for this salad.
Any idea what I might substitute for the cucumbers? I cannot abide them, nor they me.
Hi Molly, you could add some chopped bell peppers or zucchini.
Since I have adopted a whole food plant based diet I look for vegan recipes. It is hard to find dressings without all the oil. I was excited to try your recipe. I had fresh tomatoes, cucumbers, onions,and canned corn and black eyed peas I canned this winter. Just had to add a few more ingredients that I already had. I’m from Oklahoma and love my black eyed peas. This recipe was delish,had to be careful and not over eat. It fits perfect in a vegan diet. Taking it on our camping trip this weekend where even my non-vegan kids will eat.
I’m so happy to hear that, LaDena, thank you!
You can use a couple of cans of black eyed peas a a substitute. Just rinse them well and strain. That way you don’t take the chance of overcooking them. This is a great recipe and you will get all kinds of oos and aahs.
Thanks, Terry! We love it. And yes, that’s right – I often used canned especially when I’m in a hurry.