Black-eyed Pea Salad

Mellina Land


This is my version of the standard Black-eyed Pea Salad. I love the tanginess of the dressing and the extra kick of heat in this salad. Cooking the peas in the dressing infuses the flavor, making it an absolute knock-out dish!!


★★★★★ 1 vote

15 Min
45 Min


  • 1 lb
    frozen black-eyed peas, thawed
  • 1/2
    red bell pepper, seeded and finely chopped
  • 1/2
    green bell pepper, seeded and finely chopped
  • 1/2 large
    red onion, diced
  • 5 medium
    roma tomatoes, seeded and diced
  • 2
    jalapeno peppers, seeded, diced and separated (for extra spicy save a few seeds and ribs)
  • 1/4 c
    cilantro, freshly chopped
  • 2 clove
    garlic, peeled and finely minced
  • ·
    coarse sea salt and freshly ground black pepper, to taste
  • ·
    salad dressing:
  • 3/4 c
    olive oil
  • 1/2 c
    canola oil
  • 1 c
    red wine vinegar
  • 3 Tbsp
    whole-grain mustard
  • 3 Tbsp
    brown mustard
  • 1 1/2 tsp
    celery salt
  • 1 1/2 Tbsp
    coarse sea salt
  • 1 1/2 Tbsp
    coarsely ground black pepper

How to Make Black-eyed Pea Salad


  1. In a medium bowl, whisk, or use blender to blend together the dressing ingredients.
  2. In a large microwaveable bowl, combine black-eyed peas and 1 of the diced jalapeno peppers. Pour half to two-thirds of the dressing over black-eyed peas and jalapeno and toss well. Microwave for 40-45 minutes on high until black-eyed peas are done, stirring halfway through (start checking for doneness after 30 minutes).
  3. After peas are done, let cool down and add red and green peppers, onions, tomatoes, jalapenos, cilantro, garlic, salt and pepper, and remaining dressing. Mix well. Chill for at least two hours and serve.

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