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Eating black eyed peas on New Year’s Day has been a Southern tradition for centuries. They are often served with collard greens (to represent paper money) and cornbread (to represent gold) to attract wealth and prosperity. This black bean salad is a no-cook alternative to the classic presentation.
Canned beans are tossed with freshly chopped bell peppers, herbs, and a simple dressing that will have you coming back for a second helping. I’ve included a yellow bell pepper and fresh cilantro, so we still get the same green and yellow colors as the traditional meal.
It reminds me of Cowboy Caviar, but with slightly less spice and more emphasis on the black-eyed peas.
Ingredients You’ll Need
- Black Eyed Peas. I use two cans for convenience, but you can also cook black-eyed peas from scratch if you prefer. This recipe calls for approximately 3 cups of beans total. (White beans or black beans can be swapped for one can, if needed.)
- Veggies. Red onion, bell peppers, and celery add flavor and crunch to this salad. I decided to use a red and yellow bell pepper for extra color, but one will work if you don’t want to chop two.
- Fresh herbs. I tested this recipe with both fresh cilantro and flat-leaf Italian parsley. Either option will work, but I preferred the cilantro slightly more. (If you think cilantro tastes like soap, stick with parsley.)
- Salad Dressing. A simple combination of red wine vinegar, olive oil, Dijon mustard, and honey creates a flavorful base for this salad. You can stir it all together in the same bowl, so there are fewer dishes to clean later.
How to Make Black Eye Pea Salad
Step 1:
Add the olive oil, vinegar, Dijon mustard, honey, salt, and black pepper to a large mixing bowl. Stir well to mix the dressing.
Next, dice the red onion. As soon as it’s chopped, add it to the bowl of dressing and stir well. This will help the onion flavor mellow, so it’s not quite as sharp.
Step 2:
Continue chopping the veggies and adding them to the bowl of salad dressing as you go. Once you’ve added in the chopped bell pepper and celery, stir again.
Then open the two cans of black eyed beans and drain them through a fine-mesh strainer. Rinse well under running water until no bubbles form on the surface. Drain well, then transfer them to the bowl of dressing and veggies.
Add the freshly chopped herbs and stir well. Cover the salad bowl tightly and transfer it to the fridge. It’s best to let it marinate for 2 to 4 hours before serving.
Serving Tips
Once the salad has marinated, remove it from the fridge and stir again to help redistribute the dressing. Taste the salad and make any adjustments if needed. (For example, if the salad tastes bland, add another pinch of salt. Or if it tastes too salty, you can balance that out with a squeeze of honey.)
Serve chilled as a side dish, or top it with protein for more of a main course. You can also serve this with chips or pita bread for dipping.
Black Eyed Pea Salad Recipe
Ingredients
- 2 tablespoons olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- fine sea salt and black pepper
- ½ red onion
- 2 bell peppers (any color)
- 1 celery rib
- 2 (15 ounce) cans black eyed peas
- ½ cup fresh cilantro , chopped
Instructions
- Add the olive oil, vinegar, Dijon mustard, honey, 1 teaspoon fine sea salt, and ½ teaspoon ground black pepper to a large mixing bowl. Stir well to mix the dressing.
- Next, finely dice the red onion. As soon as it's chopped, add it to the bowl of dressing and stir well. This will help the onion flavor mellow, so it's not quite as sharp.
- Finely chop the bell peppers and celery and add them to the bowl of salad dressing as you go. Then, open the two cans of black-eyed beans and drain them through a fine-mesh strainer. Rinse well under running water until no bubbles form on the surface. Drain well, then transfer them to the bowl of dressing and veggies.
- Add the freshly chopped cilantro and stir well. Cover the salad bowl tightly and transfer it to the fridge. Let it marinate for 2 to 4 hours before serving. Then taste the salad and serve it chilled. (I usually add another ½ teaspoon of salt at this point, but add it to your taste.) This salad can be stored in an airtight container in the fridge for up to 4 days.
Notes
Nutrition
More Recipes to Try
- Apple Cider Vinaigrette
- Quinoa Black Bean Salad
- Creamy Shallot Vinaigrette
- Big Mac Salad
- Shredded Carrot Salad
If you try this Black Eyed Pea Salad, please leave a comment and star rating below to let me know how you like it.
