This vegan black-eyed pea salad recipe is healthy and flavourful, with a zippy vinaigrette and plenty of fresh vegetables for crunch. Serve it as a side or a light lunch!
Black-eyed peas aren’t just for ringing in the New Year!
This black-eyed pea salad is a refreshing and delicious way to enjoy black-eyed peas year round. It pairs the beans with crisp celery, crunchy bell peppers, juicy tomatoes, pungent red onion, and fresh parsley all tossed in a garlicky balsamic vinaigrette that really brings out the best in each of the ingredients.
Why You’ll Love This Vegan Black-Eyed Pea Salad Recipe
Here’s what makes this black-eyed pea salad a winner:
- A healthy side. Not only is it vegan, but this salad also packs a nutritional punch thanks to the protein-rich black-eyed peas, olive oil (hello healthy fats!), and fresh vegetables.
- It’s quick and easy. Toss everything in a bowl, whisk together the dressing, put it all together, and you’re done! It’s the perfect side dish for busy weeknights or potluck dinners.
- The flavour is out of this world. The garlicky vinaigrette really brings everything together and takes this black-eyed pea salad to the next level.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Cherry tomatoes – Grape tomatoes are fine too, or use diced regular tomatoes if that’s what you have on hand.
- Red onion – The vinegar in the dressing will cut some of the onion’s sharpness.
- Red pepper – Orange or yellow bell peppers have a similar flavour and can be used instead.
- Green pepper
- Celery
- Black-eyed peas – You can use any beans in this recipe, but I love the earthy, slightly smoky flavour of black-eyed peas.
- Parsley
- Extra-virgin olive oil
- Balsamic vinegar
- Garlic – If you’d like, you can add extra.
- Kosher salt
- Black pepper
Are Black-Eyed Peas Beans or Peas?
Black-eyed peas are actually beans, not peas. They are an excellent source of protein, fiber, potassium, calcium, iron, and other essential nutrients, so they’re worth adding to your menu!
How to Make Black-Eyed Pea Salad
This recipe is fantastic for meal prep, as it tastes even better after a day or two in the fridge. Here’s what you’ll need to do:
Combine the salad ingredients. Add the tomatoes, onion, bell pepper, celery, black-eyed peas, and parsley to a large bowl.
Mix the dressing. In a small bowl, whisk the olive oil, vinegar, garlic, salt, and pepper.
Toss. Pour the dressing over the salad and toss to coat.
Chill. Cover the black-eyed pea salad and refrigerate overnight before serving.
Tips for Success
Follow these simple tips and your black-eyed pea salad will turn out perfect:
- Drain and rinse the black-eyed peas well. This will keep your salad from being too salty and rinse away that canned bean flavour.
- Let the flavours meld. Time in the fridge to let the ingredients mix and mingle is essential! I recommend letting the salad chill at least overnight, but the flavours will continue to develop over time.
- Stir well before serving. As the salad sits in the fridge, the dressing will settle at the bottom of the bowl. Be sure to stir everything up and make sure all the ingredients are evenly coated before serving.
Serving Suggestions
Serve black-eyed pea salad alongside other plant-based Southern-inspired favorites like BBQ Tofu, Vegan Cornbread Muffins, and Vegan Cheesy Rice.
Variations
This salad is fabulously versatile and can be easily adapted to your tastes. Consider adding:
- Different fresh herbs such as basil, cilantro or dill
- Diced avocado for creaminess
- Cooked quinoa for an additional protein boost
- Diced jalapeño for a spicy kick
How to Store Leftovers
Leftover black-eyed pea salad can be stored in an airtight container in the refrigerator for up to 5 days. Stir it well before serving.
Can I Freeze This Recipe?
Because of the fresh vegetables in this recipe, I don’t recommend freezing it. The texture will not be the same after being frozen and thawed.
More Recipes With Beans
Vegan Black-Eyed Pea Salad
Ingredients
- 2 cups cherry tomatoes sliced, 260 grams
- ½ cup red onion diced, 75 grams
- ½ cup red pepper diced, 75 grams
- ½ cup green pepper diced, 75 grams
- 1 stalk celery diced, 44 grams
- 2 cans 15 ½ ounce / 896 grams black eye peas drained
- 3 tablespoons parsley finely chopped, 6 grams
- ½ cup extra virgin olive oil 120 ml
- ¼ cup balsamic vinegar 60 ml
- 1 clove garlic minced
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Combine the tomatoes, onion, red and green pepper, celery, black eye peas and parsley in a large bowl.
- In a small bowl, whisk together the olive oil, vinegar, garlic, salt and pepper.
- Pour the dressing over the vegetables and toss together to coat.
- Cover and refrigerate overnight before serving.