Black Eyed Pea Salad Recipe

Introduction

This Black Eyed Pea Salad is a vibrant, refreshing dish that’s perfect for potlucks or a light lunch. Packed with colorful vegetables and a tangy dressing, it offers a delightful blend of flavors and textures.

Ingredients

• 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
• 1/2 cup small diced celery
• 2 green onions, thinly sliced
• 1 medium shallot, thinly sliced
• 1/3 cup olive oil
• ¼ cup apple cider vinegar
• 2 cloves garlic, minced
• 1 Tablespoon dijon mustard
• 2 teaspoons kosher salt
• 1/4 teaspoon black pepper

Instructions

1. Step 1: Add the black-eyed peas, tomatoes, red bell pepper, green bell pepper, celery, green onions, and shallot to a large bowl and set aside.
2. Step 2: In a small bowl, whisk together the olive oil, apple cider vinegar, garlic, dijon mustard, salt, and pepper.
3. Step 3: Pour the dressing over the salad ingredients. Gently stir to combine.
4. Step 4: Cover with plastic wrap and place in the fridge for at least 4 hours, or overnight is best.
5. Step 5: Stir well again before serving.

Tips & Variations

• For added freshness, toss in chopped fresh herbs like parsley or cilantro before serving.
• Swap apple cider vinegar with lemon juice for a slightly different tangy flavor.
• Add a pinch of crushed red pepper flakes if you prefer a bit of heat.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors actually improve after resting, making leftovers even tastier. Stir well before serving again, and no reheating is needed as it’s best served chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried black-eyed peas instead of canned?

Yes, but you’ll need to soak and cook the dried peas until tender before using them in the salad.

Is this salad gluten-free?

Yes, all the ingredients are naturally gluten-free, making it suitable for those with gluten sensitivities.

Black Eyed Pea Salad Recipe

Pin Recipe

Print Recipe

★★★★★

4.7 from 135 reviews

A vibrant and refreshing Black Eyed Pea Salad featuring a colorful mix of black-eyed peas, tomatoes, bell peppers, celery, green onions, and shallots, tossed in a tangy and flavorful dressing of olive oil, apple cider vinegar, garlic, and Dijon mustard. This salad is perfect as a light side dish or a healthy, easy-to-make appetizer that can be prepared ahead and chilled for enhanced flavors.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 15 minutes (including chilling time)
• Yield: 8 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad Ingredients

• 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
• 1/2 cup small diced celery
• 2 green onions, thinly sliced
• 1 medium shallot, thinly sliced

Dressing Ingredients

• 1/3 cup olive oil
• 1/4 cup apple cider vinegar
• 2 cloves garlic, minced
• 1 tablespoon Dijon mustard
• 2 teaspoons kosher salt
• 1/4 teaspoon black pepper

Instructions

1. Combine Salad Ingredients: In a large bowl, add the black-eyed peas, halved tomatoes, diced red and green bell peppers, celery, sliced green onions, and sliced shallot. Stir lightly to mix and set aside.
2. Prepare Dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, minced garlic, Dijon mustard, kosher salt, and black pepper until the dressing is smooth and well combined.
3. Dress the Salad: Pour the prepared dressing over the salad ingredients. Gently toss everything together, ensuring all components are evenly coated with the flavorful dressing.
4. Chill: Cover the bowl with plastic wrap and refrigerate the salad for at least 4 hours to allow the flavors to meld. For best results, let it chill overnight.
5. Serve: Before serving, stir the salad well again to redistribute the dressing and flavors evenly. Serve cold as a refreshing side dish or appetizer.

Notes

• This salad can be made a day in advance and kept refrigerated to improve the flavor blend.
• Adjust the salt and pepper according to taste preference.
• For a bit of extra zest, add a splash of fresh lemon juice when serving.
• If you prefer a spicier kick, add some finely chopped jalapeño or a pinch of red pepper flakes to the dressing.
• Make sure to drain and rinse the canned black-eyed peas well to reduce sodium content.

Keywords: black eyed pea salad, vegetarian salad, no cook salad, easy summer salad, healthy side dish, picnic salad