Black Eyed Peas Salad with simple vinaigrette dressing

Black-Eyed Peas Salad – Loaded with lots of vegetables, inexpensive to make, easy to prep, and absolutely delicious.

I grew up eating black-eyed peas in stew (ewa-riro - stewed beans), but this fresh, zesty salad version is a game-changer. Perfect for summer picnics, quick lunches, or a healthy twist on tradition.

I love serving this salad as a quick lunch, side dish for grilled meats, or part of a picnic spread. It’s the kind of recipe that feels light but still satisfying, and it’s one of my favorite ways to enjoy legumes when the weather is warm or when I want something nourishing but not heavy.

What Is Black-Eyed Peas Salad?

Black-eyed peas are often associated with Southern, African, and West African cuisine. The salad is a fusion of hearty legumes and crisp vegetables, tossed in a light vinaigrette. It's budget-friendly, nutritious, and great for meal prep.

There are not too many secrets to this salad. Simply combining fresh flavors and letting them marinate together makes for one of the easiest dishes you will make without breaking the bank or sacrificing flavor.

Unlike the rich, stew-style dishes many people are used to, this version is cool, crunchy, and refreshing. It’s budget-friendly, loaded with protein and fiber, and completely vegetarian!

Whether you are looking for a hearty plant-based side, a refreshing light lunch, or a presentable dish for gatherings, this Black Eyed Peas Salad is your answer. It’s surprisingly simple to assemble, yet incredibly impressive.

Black-Eyed Pea Salad

Black-eyed peas have always had a special place in my kitchen. I've always loved how black eyed peas can be transformed from moi moi to akara, gbegiri, ewa riro. I have cooked them in all sorts of comforting ways, but this black eyed peas salad brings something totally different to the table—it’s fresh, bright, and packed with flavor.

This salad uses lots of fresh ingredients, and it even gets better the longer it stays in the fridge, plus it's perfect for almost any occasion.

Both beautiful in presentation and taste, this salad uses black-eyed peas, sweet corn, tomatoes, onions, cucumber, bell peppers, and Jalapeno pepper. A homemade vinaigrette ties it all together. It's so delicious and satisfying.

The southerners feel pretty strongly about their black-eyed peas. That's why it's often made on New Year's Eve, because it's believed to bring good luck for the year. However, this is great for every season of the year. It's a good dish to take to a potluck or any type of get-together.

Why You will love this recipe

• Balanced flavor: Sweet peppers, tangy vinaigrette, creamy peas, and crisp veggies create the perfect combo.
• Healthy & hearty: It’s filling but light, full of plant-based protein and fiber.
• Easy to prep ahead: It stores well and tastes even better the next day.
• Crowd-pleasing: Great for potlucks, barbecues, or light lunches at home.

Ingredients You’ll Need

Here’s what goes into this fresh and flavorful dish, with a few notes from my kitchen:

• Black-Eyed Peas: I usually cook mine from scratch for the best texture, but canned peas work just fine. Be sure to drain and rinse them well.
• Corn - I used frozen corn. Fresh corn is better if it's in season and it's accessible. You will also need to drain and rinse if you are using the canned variety.
• Red Bell Pepper: Adds a sweet crunch and vibrant color.
• Red Onion: Finely diced so it blends smoothly without overpowering.
• Tomatoes: I used Roma tomatoes, but cherry tomatoes will work just as well.
• Cucumber: Adds a nice, fresh crunch.
• Fresh Parsley or Cilantro: Either herb brings brightness and a fresh finish.
• Vinaigrette: Olive oil, apple cider vinegar or lemon juice, Dijon mustard, honey (or maple syrup), cumin, salt, and black pepper.

How To Make Black Eyed Peas Salad

Trust my step-by-step guide to bring this vibrant dish to your table. You'll be amazed at how simple it is to achieve a restaurant-quality salad in your own kitchen. This salad comes together in just a few easy steps:

1. Prepare the peas: If using canned, rinse well and drain. If cooking from dried, boil until just tender, then cool.
2. Chop the veggies: Dice the peppers, onion, cucumbers, and tomatoes. Roughly chop the herbs.
3. Mix the vinaigrette: In a small bowl or jar, whisk together olive oil, vinegar or lemon juice, mustard, honey, salt, and pepper.
4. Combine & toss: In a large bowl, mix the peas, veggies, and herbs. Pour the vinaigrette over and toss well.
5. Let it sit (optional): Chill for 20–30 minutes to let the flavors meld—or serve immediately.

Variations And Add-Ins

This salad is super versatile! Try adding or swapping in:

• Avocado: For extra creaminess
• Feta or goat cheese: For a salty, creamy twist
• Jalapeño or hot sauce: To bring the heat
• Chickpeas or black beans: If you don’t have black-eyed peas

How long does it take to make this Salad?

It takes only 10 minutes of active prep work and 4 hours of refrigerating. Perfect for making the night before or morning of your meal.

Is Black-Eyed Peas Salad vegan?

Yes, just be sure to use a vegan oil, such as Olive oil, as the recipe suggests.

What to serve with Black-Eyed Peas Salad? 

Black eyed-peas salad can be served and enjoyed as is, it can be served alongside chips, and it also compliments proteins well, so feel free to serve with smoked turkey, bacon, beef, chicken, or fish.

Can I add other vegetables?

This salad is extremely customizable. In addition to the Flavor Variations below, pretty much any vegetable or seasoning could potentially work. There are African, Indian, and Greek variations of this salad that open up the recipe to other flavors such as curry and feta as well.

Does Black-Eyed Peas Salad keep well? 

Yes. It is great for making well in advance and leftovers days after the meal. In fact, it's better the next day because the flavors will have enough time to meld.

How to Serve It

Here are some of my favorite ways to enjoy this salad:

• With grilled chicken or fish
• As a topping for greens or quinoa bowls
• Wrapped in a tortilla or lettuce cups
• With pita chips or crusty bread
• At picnics or cookouts—no mayo, so it travels well!

Storage & Meal Prep Tips

• Store leftovers in an airtight container in the fridge for 3 to 5 days.
• If making ahead, you can prep the veggies and peas separately and combine just before serving.
• The flavor actually gets better after a few hours!

Notes:

1. I added one jalapeno pepper for a bit of heat and flavor. If you don't like the heat you can remove the seeds and ribs.
2. The vinaigrette dressing is very versatile, you can also use it on any bean salad and most vegetable salads.
3. I love lots of corn in my salad; you can reduce the quantity if you want to.

Here are some other black-eyed Peas recipes you might want to try:

• Southern Black-eyed peas
• Akara - Black-eyed peas fritters
• Moi moi - Steamed Black Eyed pea pudding

Thank you so much for taking the time to read and enjoy this blog. If you make this recipe, I’d love to see pictures of your creations on Instagram or Facebook. #cheflolaskitchen

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