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Black-Eyed Pea Salad

Black-Eyed Pea Salad

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The flavor of this salad deepens as it sits, and we’d use the vinaigrette on any bean salad, including green beans.


  • 2 cups dried black-eyed peas (about 12 oz.)
  • 1 red bell pepper, finely chopped
  • 1 green bell pepper, finely chopped
  • 2 scallions, thinly sliced
  • 1 garlic clove, finely chopped
  • ¼ cup Champagne vinegar or white wine vinegar
  • ¼ cup malt or apple cider vinegar
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1½ teaspoon freshly ground black pepper
  • 4 oz. bacon (about 4 slices)
  • 6 cups low-sodium chicken or vegetable broth

Recipe Preparation

  • Place black-eyed peas in a bowl and add cold water to cover by 4”. Chill 12 hours, then drain.

  • Whisk red and green peppers, scallions, garlic, oil, Champagne vinegar, malt vinegar, parsley, salt, and black pepper in a medium bowl. Cover and chill vinaigrette at least 4 hours and up to 12 hours.

  • After beans have finished soaking, cook bacon in a large pot over medium heat, turning occasionally, until brown and fat is rendered (bacon shouldn’t be crisp), 5–7 minutes. Add beans, then carefully add broth and bring to a boil. Reduce heat and simmer, stirring occasionally, until beans are tender, 25–30 minutes; remove bacon. Transfer beans to a large bowl, add vinaigrette, and toss to combine. Chill, tossing occasionally, until cool, about 1 hour.

  • DO AHEAD: Salad can be made 2 days ahead. Cover and keep chilled.

Recipe by Hattie B's, Nashville,

Nutritional Content

Calories (kcal) 330 Fat (g) 21 Saturated Fat (g) 4 Cholesterol (mg) 15 Carbohydrates (g) 8 Dietary Fiber (g) 2 Total Sugars (g) 3 Protein (g) 5 Sodium (mg) 1290Reviews Section

Recipe Summary

  • 1 can (15 ounces) black-eyed peas, drained and rinsed
  • 1 tomato, diced (3/4 cup)
  • 1/2 large red onion, thinly sliced
  • 1 garlic clove, minced
  • 1 tablespoon coarsely chopped cilantro
  • 1 tablespoon red-wine vinegar
  • 1 teaspoon Dijon mustard
  • 3 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 6 cups baby spinach
  • 2 cups baby red mustard greens

In a large bowl, combine black-eyed peas with tomato, onion, garlic, cilantro, vinegar, mustard, and oil gently toss to combine. Season with salt and pepper.

When ready to serve, combine spinach and mustard greensin a large salad bowl. Top with the bean salad, and gentlytoss to combine.

Simple Black-Eyed Pea Salad

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Perfect for lunch, a side dish, or even a light supper, you&rsquore going to love this Simple Black-Eyed Pea Salad because it&rsquos delicious and so easy to make.

This page may contain affiliate links. Click to learn more. As an Amazon Associate I earn from qualifying purchases.

So apparently, eating black-eyed peas on new year&rsquos day for good luck is a thing. How did I not know that until this past December?

Did you know?

I only learned about this tradition on new year&rsquos eve, so I didn&rsquot have any black-eyed pea dishes planned. But I wanted to make one, because why not? It may all be for fun, but who wouldn&rsquot want the chance at a bit of good luck in the new year?

I checked to see what I had in the cupboards and fridge. Luckily, I had some dried black-eyed peas and lots of veggies. So with what I had, I threw together this simple black-eyed pea salad as a side dish for our new year&rsquos day supper.

(If you&rsquore curious, the tradition seems to have started in the southern United States, and the traditional black-eyed pea dish served is called Hoppin&rsquo John <&ndash that&rsquos a link to the vegan version of the dish!)

When I say this salad is simple, I mean it&rsquos really simple. You probably have most, if not all, of the veggies in your fridge right now. And if you don&rsquot have something, you can swap things out.

It&rsquos also a very flexible recipe. You can add different things to it, depending on your tastes (red bell pepper, green bell pepper, corn, etc.). The dressing is also simple, just four ingredients and it&rsquos super tangy with a very slight hint of sweet.

Before you make this recipe, have a look at how easy it is to make in the video found either above or on the side (if you&rsquore on desktop) or below in the recipe card (if you&rsquore on mobile):

See? Quick and easy, right? My kind of recipe.

Another plus for this recipe, other than being really easy to make (and the chance of it bringing you a little luck!), is that it can be used in many ways. You can serve it as a side dish, a light dinner, a potluck contribution, a summer BBQ salad, and even lunch.

Since making this salad on new year&rsquos day, it has become a go-to for lunches. Despite having easy access to all of the recipes on the internet, the many cookbooks I own, and even all of my own recipes, I always seem to have a problem with lunch.

I work from home, and I can sometimes get really into my work, so when it&rsquos lunch time, I want to have something quick, nutritious, and delicious.

This simple black-eyed pea salad recipe has, thankfully, become one of the solutions to that problem. I like to make it on the weekend and have it ready for lunches during the week.

Salads are usually pretty simple to make and it doesn&rsquot get any more simple than this. If you make it, post a pic and tag me on Instagram (@delightfuladventures) or leave me a comment and rating below.

If you like this simple black-eyed pea salad recipe, you may also like these other easy vegan recipes:


Black-Eyed Pea Salad is a no-cook dish that is actually better when made in advance, making it perfect for both meal planning and entertaining. You’ll simply prepare your ingredients, add them to a bowl, and pour over the dressing. It’s really that simple.

  1. Drain and rinse canned ingredients (black-eyed peas and corn).
  2. Prep and dice cucumber, tomatoes, bell pepper, and onion.
  3. Combine all of the ingredients, stir, and marinate.


Anytime you’re adding canned beans to a salad, you really want to take the extra minute to rinse them. The starches attached to the beans will have somewhat of an unpleasant, gritty texture to them, and a simple run under the water will make all the difference in the world.

There’s also quite a bit of extra sodium typically floating around in canned items, so taking a moment to rinse it off will give you more control over the level of salt going into your salad. This applies to both the corn and the black-eyed peas.


Next, you’ll prepare your vegetables. If you can, try to make the cuts for each item close to the same size for a more uniform bite and even distribution of flavor.


Once all of your salad ingredients are prepped and in the bowl, it’s time to dress the salad. If making the red wine vinaigrette, you’ll simply add vinegar, lime juice, sugar and salt to a small bowl. Then, drizzle in the canola or avocado oil. You’ll want to use flavorless oil for dressing this salad, so steer clear of olive oil this time around.

Pour the dressing over the salad and, if you have time, allow it to marinate. Allowing the tang from the vinegar and lime juice to penetrate into each ingredient will take your salad from good to great!

Main Dishes

Smoky Maple Mustard Kebabs

Vegetable kebabs with tempeh are my new sweet-and-savory summer favorite. Grilled or roasted, these kebabs are fresh and delicious. With a hint of sweet maple syrup and zesty Dijon mustard, the marinade will complement any of your favorite vegetables. Kebabs have always been my go-to for grilling. Experimenting with different marinades and sauces makes this easy favorite different every time I make it!


1/4 cup vegetable broth
1/4 cup apple cider vinegar
2 tablespoons Dijon mustard
2 tablespoons maple syrup
2 tablespoons liquid aminos or soy sauce
1 clove garlic, minced
1/2 teaspoon liquid smoke

1 package tempeh
1 zucchini
1 squash
1 red onion
1 red pepper
8 wooden skewers soaked in water for at least an hour


Combine marinade ingredients in a bowl or jar. Mix well.

Chop tempeh into half-inch cubes. Steam the tempeh cubes for at least 10 minutes.

Cut squash and zucchini lengthwise. Then cut into half-inch slices. Chop onion and red pepper in half-inch to one-inch pieces.

Place tempeh and vegetables in a glass dish. Cover with marinade. Marinate at least an hour up to overnight in the refrigerator. Rotate tempeh and vegetables while marinating to distribute the marinade evenly. Reserve marinade to brush on while grilling or roasting (optional).

Use skewers to create kebabs. Alternate vegetables and tempeh until skewer is full. Grill for 10 to 15 minutes, turning to cook evenly. Be careful not to overcook.

Optional: Roast in the oven at 450 F for 15 minutes instead of grilling.

Barbeque Burgers

No cookout is complete without a burger! Everyone will enjoy these tasty bean-based burgers that are packed with protein and loaded with fiber. Research shows that beans satisfy hunger more than meat.


1/4 cup onion, finely chopped
3 garlic cloves, minced
13- to 15-ounce can low-sodium cannellini beans, rinsed and drained
1/2 cup bread crumbs
1/2 cup rolled oats
1/2 cup barbecue sauce (preferably, low sodium)
4 whole-wheat burger buns*
Optional toppings: lettuce, spinach, tomato slices, pickles, hot peppers, sliced onions, avocado


Mash the beans with a fork or potato masher. Add the remaining ingredients and blend until well combined.

Cut in the mixture to form 4 even sections. Gather a section at a time and roll it into a ball and flatten the ball to form a patty. Repeat with each section to form 4 patties.

Spray skillet with nonstick spray and brown burgers over medium heat until lightly browned (about 5 minutes). Flip the burgers and lightly brown (about 5 minutes) the other side.

Serve on a bun with toppings.

*Note: You can also skip the bun and wrap the burgers in a romaine lettuce leaf.

Grilled Portobello Mushroom Hoagie

Mushrooms are a must in every diet. They have cancer-fighting properties. The most popular types include maitake, cremini, portobello, and white button. Any cook, especially a beginner, can be very creative with a variety of mushroom dishes. All types of mushrooms are full of fiber, help to decrease cholesterol, and contain vitamin D.


6 fresh portobello mushrooms
1 medium white or red onion
6 sundried tomatoes
2 tablespoons capers
1/3 cup balsamic vinegar (more if needed)
1/8 teaspoon red pepper flakes
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Lettuce leaves
1 tomato, sliced


Discard stem from mushrooms cap and wipe cap off with a clean paper towel. Slice mushrooms 1/4-inch thick and place in a quart-size Ziploc plastic bag. Pour the balsamic vinegar over the mushrooms and add garlic and onion powder along with the red pepper flakes until mushrooms are completely covered. Place bag in the refrigerator for 15-12 minutes.

Heat the grill and place the diced onions, sundried tomatoes, and capers in foil and place on the grill. Remove the mushrooms from refrigerator and place on the heated grill and cook for 10-12 minutes until they begin to darken and slightly shrink. Remove the foil with the onions, capers, and sundried tomatoes and put to the side.

Cut and place whole-wheat hoagie rolls on the grill open side down for 1 minute until lightly toasted. Remove rolls from grill and place lettuce, tomato, onions, capers, and sundried tomatoes in the roll. Place mushrooms on top to keep roll from becoming too soggy.

Black-Eyed Pea Salad

  • shellfish-free
  • dairy-free
  • alcohol-free
  • vegetarian
  • peanut-free
  • pork-free
  • sugar-conscious
  • tree-nut-free
  • high-fiber
  • soy-free
  • egg-free
  • red-meat-free
  • Calories 230
  • Fat 12.9 g (19.9%)
  • Saturated 1.1 g (5.5%)
  • Carbs 21.8 g (7.3%)
  • Fiber 5.1 g (20.4%)
  • Sugars 1.5 g
  • Protein 6.9 g (13.8%)
  • Sodium 441.4 mg (18.4%)


(15 ounce) cans black-eyed peas, drained and rinsed

red bell pepper, finely chopped

minced jalapeno (or more to taste)


Mix the black-eyed peas, red bell pepper, onion, and jalapeno into a large bowl.

To make the dressing, combine cider vinegar, canola oil, Worcestershire sauce, and sugar and whisk well. Season with salt and pepper. Pour over the black-eyed pea mixture and gently combine. Taste and season with more salt and pepper if necessary. Chill for at least an hour, or overnight. Allow to warm up just a bit before serving, as the dressing will thicken in the fridge.

BBQ Tofu Bowl with Collard Greens

Courtesy of My Darling Vegan

If you put the South in a bowl and made it both vegan and gluten-free, this is what you'd get. It's a combination of smoky barbecue-marinated tofu, steamed collard greens, cooked rice, and beans whose deep flavor belies the small amount of time and effort involved. The side serving of ranch dressing is "optional," but we think you'll welcome it as a creamy anecdote to the bold dish.

Get the recipe from My Darling Vegan.

Smoky Bacon and Black-Eyed Pea Salad

1 1/2 tablespoons malt vinegar
1 tablespoon whole grain Dijon mustard
2 large cloves garlic, minced
2 teaspoons molasses
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil

1 (16-ounce) bag frozen black-eyed peas
6 strips bacon, preferably thick-cut and applewood smoked, cooked and crumbled
1/2 cup diced red onion
1/2 red bell pepper, seeded and diced
1/4 cup chopped fresh parsley
3 scallions, thinly sliced
1 stalk celery, diced
1 jalapeño, seeded and minced

To make the dressing: In a medium bowl, whisk together the vinegar, mustard, garlic, molasses, salt and pepper. Whisk in the olive oil until smooth and emulsified.

To make the salad: In a large saucepan, bring 3 cups water to a boil. Add the black-eyed peas and return to a boil. Reduce the heat to low and simmer, stirring occasionally, until the peas are tender but still hold their shape, 20 to 25 minutes. Drain and let cool completely.

In a large bowl, combine the cooled, cooked peas, with the bacon, onion, bell pepper, parsley, scallions, celery and jalapeño. Pour the dressing over the salad mixture and toss to coat evenly. The salad can be served immediately, at room temperature, or chilled.

Black-Eyed Pea Salad - Recipes

Black-eyed pea salad is sometimes referred to as "Texas Caviar." It's best with fresh beans, and it can be made the day before. Depending on the freshness of the beans, they can take as little as 30 minutes to become tender, so check them early and often. For best results, chop and add the fresh parsley just before serving.

2 cups dried black-eyed peas, rinsed and picked over

2 tablespoons celery salt

1 tablespoon plus 1 teaspoon stone-ground mustard

1/2 cup small-dice red onion

1/2 cup medium-dice red pepper

1/2 cup finely chopped fresh Italian parsley

2 tablespoons kosher salt

1 teaspoon freshly ground black pepper

Combine peas and celery salt in medium pot. Add water to cover by 2 inches and bring to a boil. Reduce heat and simmer until black-eyed peas are soft but not mushy, 30 minutes to 1-1/2 hours. Drain and cool.

In a large bowl, whisk together oil, vinegar and mustard. Stir in the onion, red pepper, celery, parsley, salt and pepper. Add the drained black-eyed peas and toss to combine. Taste and adjust seasonings if necessary.

Southern Black Eyed Pea Salad Recipe

Place the beans, corn and chopped vegetables in a large mixing bowl.

Whisk together the vinaigrette ingredients. (The smoked paprika in this salad rocks!)

Pour the vinaigrette over the salad, stir to coat, cover and refrigerate for at least two or more hours before serving, giving it an occasionally stir.

Serve cold with some grilled chicken or meat, enjoy it on its own as a light lunch, or serve as a salsa with corn chips.

Watch the video: Η Σαλάτα των Πρωταθλητών. Άκης Πετρετζίκης (July 2022).


  1. Kagataxe

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  2. Cadassi

    Unequivocally, excellent answer

  3. Amhuinn

    I don’t know about the others, but I liked it.

  4. Cynrik

    finally in good quality !!!

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