Black-eyed Pea Salad

Julie McLaughlin


This is a recipe that I stumbled upon years ago and I tweaked it to my liking. It's easy to substitute things that you don't like. It is also better the longer it sits.

Blue Ribbon Recipe

This salad is one that would be a great addition to many meals. I loved the colorful presentation and plain had my socks knocked off by the flavor!

[Read more about this recipe in Janet's Notebook!] The Test Kitchen


★★★★★ 23 votes

No-Cook or Other


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yellow bell pepper finely chopped
red bell pepper finely chopped
onion finely chopped
jalapenos, seeded and finely chopped
15 ounce cans black-eyed peas drained and rinsed
2 Tbsp
chopped fresh parsley
garlic clove minced
1/2 c
red wine vinegar
2 Tbsp
balsamic vinegar
1/4 c
olive oil
1/2 tsp
ground cumin
1 tsp
1 tsp
black pepper
slices of bacon cooked and crumbled

How to Make Black-eyed Pea Salad


  • 1Mix the yellow and red peppers, onion, jalapeno chiles, black-eyed peas, parsley, and garlic together in a large bowl.
  • 2Whisk the red wine vinegar and balsamic vinegar together in a small bowl. Gradually add the olive oil, whisking constantly to thoroughly blend with the vinegars. Stir in the cumin, salt, and black pepper. Pour the dressing over the vegetable mixture, tossing to coat evenly. Cover and refrigerate 3 to 4 hours. Just before serving, stir in the crumbled bacon.

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About Black-eyed Pea Salad

Course/Dish: Other Salads
Collection: All-Star Salads
Other Tag: Quick & Easy

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