Black Eyed Pea Salad

This Black Eyed Pea Salad is a light and flavorful dish that works perfectly as a side or even a meal on its own. Combining creamy black eyed peas with fresh, crisp vegetables and a bright homemade vinaigrette, it’s refreshing and satisfying any time of year. It’s especially great to include on your New Year’s Day table if you want to invite good luck according to Southern tradition.

I first made this salad for a family gathering and everyone kept asking for the recipe. It quickly became a tradition in our home because it satisfies and feels fresh without being heavy.

Ingredients

• Black eyed peas: creamy texture and protein—rich, canned is fine but soak and cook dry if preferred for better texture
• Grape tomatoes: add juicy sweetness, cherry tomatoes can be a great substitution
• Red and green bell peppers: bring vibrant color and crunch, yellow pepper works well if you dislike green
• Celery: adds fresh crispness but optional depending on preference
• Green onions: provide mild onion flavor without overpowering, enhances color
• Shallot: for a subtle onion—garlic flavor more delicate than regular onions, look near garlic in produce for best quality
• Olive oil: extra virgin for peppery richness or light olive oil if you prefer a milder taste
• Apple cider vinegar: brightens the salad with tang, other vinegars such as red wine or balsamic can be used but the flavor will vary
• Fresh garlic: must use fresh for best aroma and sharpness
• Dijon mustard: binds the dressing and adds a slight tang, yellow mustard can be a stand—in but will change the flavor slightly
• Kosher salt and black pepper: essential for seasoning and bringing out the flavors

Instructions

Scoop and prep the ingredients:

Add the black eyed peas, diced grape tomatoes, chopped red and green bell peppers, diced celery, sliced green onions, and finely chopped shallot to a large mixing bowl and set aside.

Whisk the dressing:

In a small bowl, vigorously whisk together olive oil, apple cider vinegar, minced fresh garlic, dijon mustard, kosher salt, and freshly ground black pepper until the mixture is smooth and emulsified. This vinaigrette will coat the salad and provide balanced acidity.

Combine the salad and dressing:

Pour the vinaigrette over the peas and vegetables in the large bowl. Gently toss everything together being careful not to mash the peas. The goal is an even coating while keeping the salad fresh and vibrant.

Refrigerate to develop flavor:

Cover the bowl tightly with plastic wrap and place it in the refrigerator for at least four hours. Overnight resting is best, allowing the flavors to meld and intensify while the peas soften slightly.

Stir and serve:

Before serving, give the salad a gentle stir to redistribute the dressing and freshen the ingredients. Taste and adjust seasoning if needed with a pinch more salt or pepper.

The shallot is my favorite ingredient here because it delivers a subtle punch of both onion and garlic without overwhelming the salad. I remember the first time I made this for a potluck and someone commented how these subtle flavors made the whole dish glow. It’s those kinds of small touches that elevate simple salads to unforgettable dishes.

Storage Tips

Keep any leftovers in an airtight container in the fridge. This salad can last about five days chilled while maintaining flavor and crunch. Avoid freezing as the texture of the peas and vegetables will become mushy upon thawing.

Ingredient Substitutions

If you do not have apple cider vinegar, red wine vinegar or balsamic vinegar make good alternatives though they will slightly change the flavor profile. You can swap green peppers for yellow or orange for a sweeter note and less bitterness. Use cooked black beans or garbanzo beans if you want to change the bean base, just note the flavor and texture will differ.

Serving Suggestions

This salad pairs beautifully with grilled meats or roasted vegetables and works well as a light side for barbecues or picnic spreads. You can also serve it over greens or with crusty bread for a vegetarian lunch.

Bright, refreshing, and satisfying, this salad is best after a few hours of resting in the refrigerator.

Common Questions About Recipes

→ How long should the salad sit before serving?

Allow the salad to rest at least 4 hours, preferably overnight, to let flavors fully develop.

→ Can I substitute the apple cider vinegar?

Yes, try balsamic, red wine, or seasoned rice vinegar for different flavor variations.

→ Which vegetables go well in this salad?

Tomatoes, bell peppers, celery, green onions, and shallots provide great color and texture.

→ Is it possible to use dried beans?

Dried black eyed peas can be soaked overnight and cooked before combining with the other ingredients.

→ How should leftovers be stored?

Transfer to an airtight container and refrigerate up to 5 days; freezing is not recommended.