Hey, y'all! Are you tired of bland black eyed peas? Level them up by making my Colorful Black Eyed Pea Salad! You'll love the freshness in each bite and the delicious combination of flavors. This is a colorful, healthy recipe -- the perfect side dish!

Colorful Black Eyed Pea Salad

Colorful Black Eyed Pea Salad Ingredients

• 2 cans Black Eyed Peas, rinsed and drained well (15 ½ oz. each)
• 1 package of cherry tomatoes, halved (16 ½ oz)
• 1 english cucumber, diced
• 3 bell peppers, chopped (I use red and yellow)
• 1 red onion, chopped
• ¼ c. extra virgin olive oil
• ¼ c. rice vinegar
• 2 tbsp. dijon mustard
• 1 tbsp. dried basil
• 1 tsp. kosher salt
• 1 tsp. black pepper
• 1 tsp. dried oregano
• 1 tsp. sugar

How to Make Colorful Black Eyed Pea Salad

1. Rinse canned black eyed peas well.
2. In a large bowl, combine black eyed peas, halved cherry tomatoes, diced cucumber, chopped bell pepper, and chopped onions.
3. Whisk together extra virgin olive oil, rice wine vinegar, dijon mustard, dried basil, kosher salt, black pepper, and dried oregano in a large measuring cup. Once mixed, pour over salad and stir until well-mixed and evenly coated in dressing.
4. Refrigerate until ready to serve; enjoy!

Pro Tips for Making this Recipe

1. When you use canned vegetables (like black eyed peas), it is necessary to rinse them under water. This reduces sodium content and cleanses them of unwanted canned liquid.
2.  Using dried herbs is perfectly acceptable, as opposed to fresh herbs. I am a fan of doing so, as it is more economical. Dried herbs are more potent; thus, if you use fresh, use 2-3x the dried amount.

Colorful Black Eyed Pea Salad Frequently Asked Questions

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Colorful Black Eyed Pea Salad Recipe

Colorful Black Eyed Pea Salad

JC Phelps

Are you tired of bland black eyed peas? Try making my Colorful Black Eyed Pea Salad- you'll love the freshness in each bite!

5 from 27 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Total Time 20 minutes mins

Course Side Dish

Cuisine American, Southern

Servings 10 servings

Calories 81 kcal

Equipment

• Large Measuring Cup

Ingredients

  

1x2x3x

• 2 cans Black Eyed Peas rinsed and drained well (15 ½ oz. each)
• 1 pkg. cherry tomatoes halved (16 ½ oz)
• 1 english cucumber diced
• 3 bell peppers chopped (I use red and yellow)
• 1 red onion chopped

Dressing

• ¼ c. extra virgin olive oil
• ¼ c. rice vinegar
• 2 tbsp. dijon mustard
• 1 tbsp. dried basil
• 1 tsp. kosher salt
• 1 tsp. black pepper
• 1 tsp. dried oregano
• 1 tsp. sugar

Instructions

 

• In a large bowl, combine black eyed peas, halved cherry tomatoes, diced cucumber, chopped bell pepper, and chopped onions.
• Whisk together extra virgin olive oil, rice wine vinegar, dijon mustard, dried basil, kosher salt, black pepper, and dried oregano in a large measuring cup. Once mixed, pour over salad and stir until well-mixed and evenly coated in dressing.
• Refrigerate until ready to serve; enjoy!

Notes

When you use canned vegetables (like black eyed peas), it is necessary to rinse them under water. This reduces sodium content and cleanses them of unwanted canned liquid.

 Using dried herbs is perfectly acceptable, as opposed to fresh herbs. I am a fan of doing so, as it is more economical. Dried herbs are more potent; thus, if you use fresh, use 2-3x the dried amount.

Nutrition

Calories: 81kcalCarbohydrates: 6gProtein: 1gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 228mgPotassium: 193mgFiber: 2gSugar: 3gVitamin A: 1174IUVitamin C: 47mgCalcium: 55mgIron: 2mg

Keyword black eyed pea salad, black eyed peas

Tried this recipe?Let us know how it was!

Y'all come back now, ya hear?

My best,

JC

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