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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.
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Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 1 hour
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.