This black-eyed pea salad is a delicious and healthy side dish for any occasion. It’s a delightful and refreshing bean salad tossed in a flavorful vinaigrette.
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Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
This recipe is one that I have to make every single time my family and I get together. Not just because black-eyed peas are known to bring good luck but because this is one of the tastiest bean salads we’ve ever had.
The black-eyed pea is believed to bring luck, wealth, and good fortune in the New Year. It’s no surprise that it’s also incredibly delicious! With its bright colors and wonderful flavors, black-eyed pea salad can please even the pickiest of eaters.
This recipe is simple but needs a little time in the fridge so the flavors mend together. However, you’ll find the wait well worth it.
Ingredients for Black Eyed Pea Salad
- Black-eyed peas (blackeye peas) – I use drained and rinsed canned peas for this recipe to cut down on some time. You can also cook the peas from scratch and use them in this recipe.
- Vinaigrette – extra virgin olive oil, white distilled vinegar, malt vinegar, thyme, parsley, black pepper, kosher salt, smoked paprika, red bell pepper, jalapeno pepper, green onion, and garlic.
How to make Black-Eyed Pea Salad
Whisk the ingredients for the vinaigrette in a bowl until thoroughly combined.
Add the black-eyed peas and stir. Place in the refrigerator and allow to sit for 1-2 hours before serving. Serve cold, and enjoy.
What dishes go well with black-eyed peas?
If you’re making this salad as a part of a New Years’ celebration, I suggest serving this salad alongside collard greens. You can also serve the following to make it a full meal:
Can I make this salad ahead of time?
Absolutely! This salad can be made 3-4 days in advance and stored in the fridge. The longer it sits in the fridge, the tastier it will be. You can also make the vinaigrette ahead of time before adding it to the peas.
Can I use dried black-eyed peas for this recipe?
Yes! If using dried black-eyed peas, you will need to cook them first. Dry black-eyed peas do not need to be soaked before cooking. They will need about 1 hour to cook on the stovetop.
To cook dried black-eyed peas:
- Start by adding 2 cups of dried peas and 6 cups water or stock to cover them in a large pot.
- Bring the water to a boil over high heat, then allow the peas to boil for 2 minutes.
- After 2 minutes, remove the pot from the heat and cover it. Let it sit for 1 hour.
- When you’re ready to continue cooking the beans, place the pot over medium heat and bring the water to a simmer. Cover the pot and cook the beans for 20-45 minutes, occasionally stirring, until they are tender but not mushy.
- Once the beans are cooked, remove the pot from the heat and drain the liquid from the beans.
Can I use fresh black-eyed peas for this recipe?
Yes! If you’re lucky enough to find fresh black-eyed peas, you can use them. You will still need to cook them on the stovetop like dried peas. They will cook a bit faster, around 20 minutes.
Why do Black people eat black-eyed peas for New Years’?
Black-eyed peas are a popular traditional food among Black people, served in many households during holidays such as New Year’s Day. This dish has been part of our culture for centuries and is still enjoyed by many today. Eating black-eyed peas, or field peas, on New Year’s Day is seen as bringing luck, prosperity, and good fortune for the coming year.
I hope you enjoy this black-eyed pea salad recipe as much as we do. For other black-eyed pea recipes, try these out:
Black-Eyed Pea Salad
- 2 14 oz cans blackeye peas drained
- 1/2 cup extra virgin olive oil
- 1/4 cup white distilled Vinegar
- 1/4 cup malt vinegar
- 2 teaspoons ground black pepper
- 2 teaspoons kosher salt
- 1 teaspoon fresh thyme minced
- 1 teaspoon fresh parsley minced
- ¼ teaspoon smoked paprika
- 1 red bell pepper diced
- 2 jalapeño peppers stems and seeds removed, and diced
- 2 green onions diced
- 1 teaspoon minced garlic
- Whisk the ingredients for the vinaigrette in a bowl until thoroughly combined.
- Add the black-eyed peas and stir. Place in the refrigerator and allow to sit for 1-2 hours before serving. Serve cold, and enjoy.
- This salad can be made 3-4 days in advance and stored in the fridge. The longer it sits in the fridge, the tastier it will be.
- This salad can be served as soon as it’s made, but it’s best to allow it to sit in the refrigerator for an hour or two for the best flavor.