Black eyed pea salad is the kind of recipe you make once… and then you keep coming back to it all year long.
It’s cool and crunchy, packed with colorful veggies, and tossed in a bright, tangy dressing that soaks right into every little bean. It eats like a side dish, but it can pull double duty as lunch, a light dinner, or the “something fresh” you bring to a potluck when you know there will be a lot of heavy dishes on the table.
And it’s easy. No fancy tricks. Just good ingredients, chopped small, mixed well, and chilled until everything tastes like it belongs together.
WHY YOU’LL LOVE THIS BLACK EYED PEA SALAD
FRESH, NOT FUSSY: This is a true toss-it-together recipe. Open a couple cans, chop a few veggies, whisk a dressing, done.
MAKE-AHEAD FRIENDLY: The flavor gets better after a chill in the fridge. That’s a win for busy days.
BRIGHT AND BALANCED: You get a little sweet, a little tang, a little crunch, and a satisfying bite from the peas.
EASY TO CUSTOMIZE: Want it spicy? Add jalapeño. Want it creamy? Add avocado. Want it extra filling? Toss in shredded chicken.
WHAT IS A BLACK EYED PEA SALAD?
Think of it as a bean salad with big personality.
Black-eyed peas are mild and earthy, which makes them the perfect base for bold add-ins like crisp bell pepper, sharp red onion, juicy tomatoes, and a punchy vinegar dressing. Everything stays light, but it still feels filling.
This salad is usually served cold or at cool room temperature, which is why it’s a favorite for picnics, cookouts, and holiday spreads. No mayo worries. No last-minute cooking stress.
BLACK EYED PEA SALAD INGREDIENTS
This recipe keeps things simple, but every ingredient has a job.
You’ll need:
For the salad:
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2 (15-ounce) cans black-eyed peas, rinsed and drained well
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1 cup cherry tomatoes, halved
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1 cup corn (thawed if frozen)
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1 red bell pepper, diced small
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1 green bell pepper, diced small
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¾ cup celery, diced small
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½ cup red onion, finely diced
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⅓ cup chopped fresh parsley
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2 tablespoons chopped fresh cilantro (optional, but really good)
For the dressing:
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⅓ cup olive oil
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¼ cup red wine vinegar (or apple cider vinegar)
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2 tablespoons fresh lemon juice
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1 tablespoon Dijon mustard
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1 tablespoon honey (or maple syrup)
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1 clove garlic, finely minced (or ½ teaspoon garlic powder)
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¾ teaspoon salt, plus more to taste
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½ teaspoon black pepper
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½ teaspoon ground cumin
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¼ teaspoon smoked paprika
Optional add-ins (pick what you like):
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1 small jalapeño, seeded and minced
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½ cup crumbled feta
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1 avocado, diced (add right before serving)
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½ cup diced cucumber
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2 tablespoons sliced green onions
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A pinch of red pepper flakes
OUR RECIPE DEVELOPER SAYS
Drain the peas really well. If they’re watery, the dressing gets diluted and the salad tastes flat.
CANNED VS DRIED BLACK-EYED PEAS
Canned peas make this salad fast. That’s what the recipe is built for.
But you can absolutely cook dried peas if you want. The texture is a little firmer, and you can control the salt from the start.
To use dried peas:
You’ll need about 1½ cups dried black-eyed peas to get roughly 3 cups cooked.
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Rinse and sort the peas (look for tiny stones—rare, but it happens).
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Cover with water by a few inches.
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Simmer 35 to 45 minutes, or until tender but not mushy.
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Drain well and cool completely before mixing into the salad.
PRO TIP:
If you overcook the peas, the salad turns soft and starchy. Keep them just tender so they hold their shape when stirred.
INGREDIENT SUBSTITUTIONS AND ADDITIONS
This salad is flexible. Use what you’ve got, and make it fit your table.
VINEGAR: Red wine vinegar gives a classic, bright bite. Apple cider vinegar adds a tiny bit of sweetness. White wine vinegar works too.
SWEETENER: Honey smooths out the tang. Maple syrup is a good swap. You can also skip sweetener entirely if you like a sharper dressing.
VEGGIES: Don’t like celery? Use diced cucumber for crunch. Want more color? Add orange or yellow bell pepper.
HERBS: Parsley is clean and fresh. Cilantro makes it taste a little more Tex-Mex. Basil gives it a totally different vibe.
PROTEIN: Add shredded rotisserie chicken, chopped ham, or diced hard-boiled eggs if you want it to feel more like a meal.
CHEESE: Feta brings salt and creaminess. Crumbled queso fresco also works.
HOW TO MAKE BLACK EYED PEA SALAD
This is the simple part. You’re basically building layers.
STEP ONE: Prep the peas
Rinse and drain the black-eyed peas in a colander. Let them sit for a few minutes so excess water drips off.
If you’re in a hurry, pat them gently with paper towels. It makes a difference.
STEP TWO: Chop the veggies
Dice the bell peppers, celery, and red onion. Cut the cherry tomatoes in half.
Try to keep everything about the same size. Tiny, even pieces mean you get a little bit of everything in each bite.
STEP THREE: Mix the salad base
In a large bowl, add:
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drained black-eyed peas
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tomatoes
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corn
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bell peppers
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celery
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red onion
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parsley and cilantro
Give it a gentle stir so you don’t smash the peas.
STEP FOUR: Whisk the dressing
In a small bowl (or a jar with a lid), combine:
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olive oil
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vinegar
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lemon juice
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Dijon
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honey
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garlic
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salt and pepper
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cumin and smoked paprika
Whisk until it looks blended and slightly thickened.
PRO TIP:
If you use a jar, shake it hard for 15 seconds. The mustard helps the dressing come together and stay mixed.
STEP FIVE: Toss and chill
Pour the dressing over the salad and toss until everything is coated.
Cover and refrigerate for at least 1 hour.
Two hours is even better. Overnight is best if you’ve got the time.
STEP SIX: Taste and finish
Right before serving, taste the salad and adjust:
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more salt if it tastes dull
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more vinegar or lemon if it needs zip
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a drizzle of olive oil if it tastes too sharp
If you’re adding avocado, fold it in now so it stays pretty.
TIPS FOR THE BEST FLAVOR AND TEXTURE
This salad is forgiving, but a few small moves make it shine.
Chop the onion small. Big chunks take over. Fine dice blends better and still gives you that little bite.
Let it rest in the fridge. That chill time isn’t optional if you want the best flavor. The peas soak up the dressing, and the raw veggies soften just a touch.
Use ripe tomatoes. If your tomatoes taste bland, the salad tastes bland. Simple as that.
Don’t drown it in dressing. This recipe gives you enough to coat everything. If you want extra, make a half batch more and add it slowly.
OUR RECIPE DEVELOPER SAYS
If you’re serving this outside on a warm day, keep it on ice. It’s not a mayo salad, but it still tastes best cold and fresh.
EASY VARIATIONS YOU CAN TRY
Want to keep the same base but change the vibe? Here are a few solid directions.
SOUTHERN-STYLE
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Use apple cider vinegar
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Add a pinch of sugar
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Stir in chopped green onions
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Add a dash of hot sauce if you like heat
TEX-MEX
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Add minced jalapeño
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Swap parsley for cilantro
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Add a handful of diced avocado (right before serving)
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Sprinkle in a little chili powder
MEDITERRANEAN
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Add diced cucumber
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Add feta
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Use oregano instead of cumin
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Add a few sliced olives if that’s your thing
EXTRA-HEARTY LUNCH VERSION
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Add shredded chicken or diced turkey
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Toss with chopped romaine
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Spoon it into pita bread or wrap it up in a tortilla
TROUBLESHOOTING THIS BLACK EYED PEA SALAD
Watery salad:
Your peas weren’t drained enough or the tomatoes released a lot of juice. Drain any liquid from the bottom of the bowl, then add a tablespoon of vinegar and a pinch of salt to wake it back up.
Too tangy:
Stir in a drizzle of honey and an extra tablespoon of olive oil. Give it 10 minutes in the fridge and taste again.
Bland:
Add salt first. If it still feels sleepy, add another squeeze of lemon.
Veggies too sharp:
That’s usually the onion. Chill time helps, but you can also rinse diced onion under cold water and pat dry before adding.
HOW TO SERVE BLACK EYED PEA SALAD
This salad plays well with so many meals.
Serve it as a side with:
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grilled chicken or steak
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burgers and hot dogs
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pulled pork or barbecue chicken
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baked fish
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roasted vegetables
It’s also great as a snack situation. Spoon it up with tortilla chips or scoop it with sturdy crackers.
Want a simple lunch? Put a big scoop over greens, add a handful of shredded cheese, and you’re set.
PRO TIP:
If you’re taking this to a potluck, bring a little extra chopped parsley for the top. It looks fresh even after travel.
HOW TO STORE THIS SALAD
This is one of those recipes that makes weekday life easier.
MAKE AHEAD
You can make the full salad a day in advance. Cover it tightly and refrigerate.
If you’re adding avocado, wait and stir it in right before serving.
IN THE FRIDGE
Store in an airtight container for up to 4 days.
Stir before serving. The dressing settles a bit, and the peas like a quick toss to wake them up.
IN THE FREEZER
This salad is not a great freezer candidate.
The veggies get watery and soft once thawed. It’s best fresh from the fridge.
BLACK EYED PEA SALAD FAQS
Do I have to rinse canned black-eyed peas?
Yes. Rinsing removes the canning liquid and cuts down on that “tinny” taste. It also helps the dressing cling better.
Can I make this without corn?
Absolutely. Swap in diced cucumber or extra bell pepper for crunch.
How long does it need to chill?
At least 1 hour. If you can chill it overnight, the flavor gets even better.
Can I use bottled Italian dressing instead?
You can, but the homemade dressing tastes fresher and lets you control the salt. If you do use bottled, start with ½ cup and add more only if needed.
Is it spicy?
Not as written. If you want heat, add jalapeño, red pepper flakes, or a few dashes of hot sauce.
Can I serve it warm?
You can serve it closer to room temp, but it’s best chilled. The flavors feel brighter, and the texture stays crisp.
Black Eyed Pea Salad Recipe
Ingredients
Salad
- 2 15-ounce cans black-eyed peas, rinsed and drained well
- 1 cup cherry tomatoes halved
- 1 cup corn thawed if frozen
- 1 red bell pepper diced small
- 1 green bell pepper diced small
- ¾ cup celery diced small
- ½ cup red onion finely diced
- ⅓ cup chopped fresh parsley
- 2 tablespoons chopped fresh cilantro optional
Dressing
- ⅓ cup olive oil
- ¼ cup red wine vinegar or apple cider vinegar
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or maple syrup
- 1 clove garlic finely minced (or ½ teaspoon garlic powder)
- ¾ teaspoon salt plus more to taste
- ½ teaspoon black pepper
- ½ teaspoon ground cumin
- ¼ teaspoon smoked paprika
Optional
- 1 small jalapeño seeded and minced
- ½ cup crumbled feta
- 1 avocado diced (add right before serving)
Instructions
- Rinse and drain the black-eyed peas well. Let them drip dry in a colander for a few minutes.
- In a large mixing bowl, add the peas, tomatoes, corn, bell peppers, celery, red onion, parsley, and cilantro (if using).
- In a small bowl or jar, whisk (or shake) together the olive oil, vinegar, lemon juice, Dijon, honey, garlic, salt, pepper, cumin, and smoked paprika until blended.
- Pour the dressing over the salad and toss gently until everything is coated.
- Cover and refrigerate for at least 1 hour.
- Taste and adjust seasoning before serving. Fold in avocado (if using) right before serving.
