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+ servings
Flavorful black-eyed pea recipe loaded with lots of fresh vegetables

Black-Eyed Peas Salad

Loaded with lots of vegetables, inexpensive to make, easy to prep, and absolutely delicious. 

Course Appetizer, Main, Side Dish
Cuisine Global
Keyword salad
Prep Time 15 minutes
Servings 6 people
Calories 157kcal


For the Salad

  • 2 cups black-eyed peas
  • 2 cups corn
  • 1 English cucumber diced
  • 2 Roma tomatoes diced
  • ½ red bell pepper stem and seeds removed, diced
  • ½ red onion finely diced
  • ¼ cup fresh parsley leaves
  • 1 Jalapeno pepper minced

For the Dressing

  • ¼ cup red wine vinegar
  • Juice of one lime
  • 1 tablespoon honey or sugar
  • ¼ cup olive oil
  • ½ tsp cumin
  • salt and pepper to taste


  • Combine the beans and vegetables in a large bowl.
  • In a separate small bowl, whisk together the rice wine vinegar, lime, olive oil, honey, cumin, and salt and pepper.
  • Toss all together with the black-eyed peas and let marinate for at
  • Refrigerate for at least 4 hours before serving.
  • Enjoy as a salad or side dish.


Calories: 157kcal | Carbohydrates: 30g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Sodium: 290mg | Potassium: 442mg | Fiber: 6g | Sugar: 9g | Vitamin A: 937IU | Vitamin C: 27mg | Calcium: 32mg | Iron: 2mg