Make this plant-based Black Eyed Pea Salad in just 15 minutes with no cooking required. Crisp vegetables are tossed in a bright apple cider vinaigrette for a refreshing, protein-packed dish.
Why You’ll Love This Recipe
This colorful salad is incredibly simple and quick to assemble. It’s a fresh twist on cowboy caviar (Texas caviar) that’s ideal for warm days because it requires no cooking and highlights seasonal produce.
Perfect for picnics, barbecues, or game-day gatherings, this salad is both vegan and gluten-free. It delivers satisfying fiber and plant protein from the beans while staying light and flavorful.
Serve it as a side, spoon it onto toast for a quick lunch, or enjoy it as a dip with tortilla chips or crackers. And if you celebrate New Year’s traditions, this is a great choice—black eyed peas are often eaten on New Year’s Day for good luck.
Ingredients
This recipe uses a handful of common ingredients you can find year-round.
- Black Eyed Peas: Canned black eyed peas, rinsed and drained. (You can cook dried peas if you prefer.)
- Cherry Tomatoes: Halved or diced for juicy sweetness. Grape or Roma tomatoes also work.
- Bell Pepper: Diced orange (or red/yellow) pepper for crunch and color.
- Red Onion and Garlic: Finely diced for savory depth.
- Cilantro: Fresh and chopped. Substitute parsley or basil if you dislike cilantro.
- Olive Oil: Extra-virgin for the dressing base.
- Apple Cider Vinegar: Adds tang to the vinaigrette. Other vinegars or lemon juice can be used, which will alter the flavor.
- Sea Salt: To taste, to bring the flavors together.
*The exact ingredient amounts are listed in the recipe card below.
Variations
- Make it spicy: Add minced jalapeño, Fresno pepper, or a small amount of habanero to taste.
- Mediterranean twist: Stir in crumbled feta and swap cilantro for parsley and basil. Use a lemon or red wine vinaigrette instead of cider.
- Extra vegetables: Fold in corn, diced cucumber, celery, or sliced green onions for more texture.
- Different acidity: Try balsamic, red wine vinegar, or fresh lemon juice for a different flavor profile.
How to Make the Best Black Eyed Pea Salad
- In a medium bowl, combine the rinsed black eyed peas, diced bell pepper, cherry tomatoes, red onion, chopped cilantro, and minced garlic.
- Whisk or shake the olive oil and apple cider vinegar in a small bowl or jar until emulsified. Pour the dressing over the salad and toss to coat evenly.
- Taste and season with sea salt. For best flavor, refrigerate for 1 hour to allow the ingredients to marinate together.
Expert Tip: Chill before serving. The salad shines after an hour or two in the refrigerator, which allows the flavors to meld.
How to Rinse and Drain Canned Beans
Rinsing canned beans removes excess starchy liquid and improves texture and flavor.
To rinse and drain:
- Open the can and pour the contents into a colander over the sink.
- Rinse under cold running water until the runoff looks clear.
- Shake the colander to remove excess water.
No cooking is necessary once the beans are rinsed and drained.
Serving Suggestions
Try the salad on toasted bread for a simple lunch, or spoon it over mixed greens for a hearty salad. It also works well as a party dip alongside tortilla chips, crackers, or vegetable sticks.
This dish is easy to transport and holds up well for potlucks, picnics, and cookouts. It pairs nicely with grilled proteins, sandwiches, or a variety of appetizers.
Make Ahead and Storage
Make Ahead: This salad improves as it sits, so you can prepare it a few hours or up to a couple of days ahead for convenience.
To store: Keep in an airtight container in the refrigerator for up to 3 days. Stir well before serving.
Frequently Asked Questions (FAQ’s)
Black eyed peas are a variety of cowpea: pale beans with a distinctive dark spot. They’re commonly used in salads, soups, and stews.
You can substitute other beans such as navy beans, pinto beans, or cannellini beans depending on your preference.
More Dip Recipes
- Hummus with Everything Bagel Seasoning
- Pico De Gallo with Avocado
- Mango Salsa with Jalapeno
- Classic Guacamole
If you try this recipe, please come back and leave a rating and a comment to share how it turned out.
Black Eyed Peas Salad
5 from 1 review
- Author: Nicole | Fresh Apron
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: Toss
- Cuisine: American
Description
Make this plant-based Black Eyed Pea Salad in just 15 minutes with no cooking. Fresh vegetables and a tangy cider dressing make it bright and satisfying.
Ingredients
- 1 (15 ounce) can black eyed peas, rinsed and drained
- 1 small orange bell pepper, diced
- 1 cup diced cherry tomatoes
- 2 tablespoons finely diced red onion
- 1/4 cup fresh cilantro, chopped
- 1 clove garlic, minced
- 1/4 cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- Sea salt, to taste
Instructions
- In a medium bowl, toss together the black eyed peas, bell pepper, cherry tomatoes, red onion, cilantro and garlic.
- In a small bowl or jar, whisk together or shake the olive oil and apple cider vinegar until well blended. Pour the dressing over the black eyed peas mixture and stir until combined.
- Taste and season with sea salt as needed. Refrigerate for 1 hour before serving to allow flavors to meld.
Equipment
Cutting board, measuring cups, mixing bowls.
Notes
If you dislike cilantro, substitute parsley or basil. The salad tastes best after marinating for an hour or two.
Nutritional values are approximate.
Nutrition
- Serving Size: 1 serving
- Calories: 348
- Sugar: 6.3 g
- Sodium: 159.1 mg
- Fat: 14.9 g
- Saturated Fat: 2.2 g
- Carbohydrates: 41 g
- Fiber: 7.6 g
- Protein: 15.4 g
- Cholesterol: 0 mg