Fresh and Flavorful Black Eyed Pea Salad

When the sun is high and the days stretch long, nothing hits the spot like a bowl of this fresh Black Eyed Pea Salad. It’s the kind of dish that tastes like summer in every bite: crisp cucumbers, juicy tomatoes, and hearty black-eyed peas tossed together in a zesty dressing. Whether you call it a Black Eye Pea Summer Salad or a Cucumber And Black-eyed Pea Salad, it’s a recipe that fits every picnic table and backyard dinner.

Why You’ll Love This Recipe

• It’s packed with protein and fiber, thanks to the hearty black eye peas.
• Fresh, colorful ingredients make it both healthy and beautiful.
• Perfect for meal prep, picnics, or potlucks.
• Easy to customize with whatever veggies you have on hand.

Ingredients You’ll Need

• Black eyed peas: You can use canned or cook your own for a true Fresh Black Eyed Peas Recipe. They add substance and a lovely nutty flavor.
• Cucumber: Adds crunch and a refreshing bite that balances the peas beautifully.
• Cherry tomatoes: For sweetness and color that make this salad pop in every spoonful.
• Red onion: A touch of sharpness that keeps everything bright and flavorful.
• Green beans: Optional, but if you love Black Eyed Peas And Green Beans, toss some in for extra color and texture.
• Feta cheese: Crumbled over the top for a creamy and tangy touch. Try this as a Black Eyed Pea Salad With Feta Cheese variation.
• Olive oil and vinegar: The simple dressing that ties it all together.
• Salt, pepper, and a squeeze of lemon: To brighten everything up.

Step-by-Step Instructions

1. Prepare the black eyed peas

Drain and rinse canned black eye peas, or cook fresh ones until tender but not mushy. Let them cool completely before mixing.

2. Chop the vegetables

Dice the cucumber, halve the cherry tomatoes, and finely chop the red onion. If using green beans, blanch them briefly in salted water and cool them in ice water to keep their color bright.

3. Make the dressing

In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, salt, and pepper. You can add a touch of honey if you like a hint of sweetness.

4. Combine everything

In a large mixing bowl (or to make it extra pretty, a Black-eyed Pea Salad In Glass Bowl), toss the black eyed peas, chopped vegetables, and feta cheese. Pour the dressing over and mix gently until well coated.

5. Chill and serve

Refrigerate for at least 30 minutes before serving to let the flavors mingle. Serve cold or at room temperature.

Helpful Tips & Variations

• For a vegan option, skip the feta or replace it with diced avocado.
• Add chopped bell peppers or corn for extra crunch and color.
• For a little kick, mix in a finely chopped jalapeño or a dash of hot sauce.
• This also makes a great topping for grilled chicken or fish.

Fresh and Flavorful Black Eyed Pea Salad

This Black Eyed Pea Salad is the ultimate summer dish: fresh, colorful, and packed with protein and fiber. Featuring crisp cucumbers, juicy tomatoes, red onions, and a tangy vinaigrette, it’s perfect for picnics, potlucks, or a light lunch. Optional add-ins like green beans and feta cheese give it extra flair.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Chilling Time 30 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Salad

Cuisine: Southern

Calories: 210

Ingredients Equipment Method Notes

Ingredients

  

Salad Base

• 2 cups black eyed peas cooked or canned, rinsed and drained
• 1 cucumber diced
• 1 cup cherry tomatoes halved
• 1/4 red onion finely chopped
• 1/2 cup green beans optional, blanched and chopped
• 1/2 cup feta cheese crumbled, optional

Dressing

• 3 tbsp olive oil
• 1.5 tbsp red wine vinegar
• 1 tbsp lemon juice freshly squeezed
• 1 tsp salt to taste
• 1/2 tsp black pepper freshly ground

Equipment

• Mixing Bowl

Method

 

1. Drain and rinse black eyed peas if using canned. If using fresh, cook until tender and let cool.
2. Chop the cucumber, cherry tomatoes, red onion, and green beans (if using). Blanch green beans and chill in ice water if needed.
3. Whisk together olive oil, red wine vinegar, lemon juice, salt, and pepper to make the dressing.
4. Combine black eyed peas, chopped vegetables, and feta in a large mixing bowl. Pour dressing over and mix gently to combine.
5. Chill the salad for at least 30 minutes before serving to allow the flavors to meld.

Notes

• To make this salad vegan, omit the feta cheese or replace it with avocado.
• It pairs well with grilled meats or can be served as a standalone light meal.
• Store in an airtight container for up to 4 days in the fridge.

Serving & Storage

Serve this Black Eyed Pea Salad Recipe chilled with grilled meats, sandwiches, or as part of a summer buffet. It’s also lovely scooped over greens for a light lunch. You can even pair it with crusty bread for a simple, satisfying meal.

To store, keep it in an airtight container in the fridge for up to 4 days. If the salad sits for a while, give it a quick toss and a fresh squeeze of lemon before serving to revive the flavors.

FAQs

Can I make this Black Eyed Pea Salad ahead of time?

Yes! This salad actually tastes better after a few hours in the fridge as the flavors meld. It’s perfect for meal prep or taking to a picnic because it keeps fresh and delicious.

Can I use frozen or canned black eyed peas?

Absolutely. Canned peas save time and still taste great, while frozen ones work well for a Fresh Black Eyed Peas Recipe once thawed and cooked until tender.

What can I add to make it a fuller meal?

Try adding diced avocado, cooked quinoa, or even shredded chicken. You can also mix it with roasted vegetables to turn it into a heartier Black Eye Pea Summer Salad.

How do I keep my salad from getting soggy?

Make sure all ingredients are well-drained before mixing. You can also add the dressing just before serving to keep everything crisp, especially if making ahead.

Can I skip the feta cheese?

Of course. If you prefer dairy-free, you can skip it or replace it with chopped olives for saltiness. But the Black Eyed Pea Salad With Feta Cheese version is wonderfully creamy and tangy if you love that flavor.

Final Thoughts from Ama

Every summer, I find myself making this Black Eyed Pea Salad on repeat. It’s colorful, filling, and just feels right for the season. The kids love it with grilled chicken, and I love sneaking a bowl the next day for lunch when the house is quiet. It’s proof that simple ingredients can make something special. So the next time you find yourself at the farmers market with a basket full of veggies, give this one a try. Simple food, big heart.