Black Eyed Pea Salad

This Black Eyed Pea Salad is a light and refreshing dish loaded with creamy black eyed peas and crisp fresh vegetables all tossed in a zesty homemade vinaigrette. It makes for a perfect side or a light meal any time of the year. Known as a good luck food for New Year’s Day in the South, it’s become a staple in my kitchen that my family looks forward to not just in January but all summer long.

I first tried this salad on a chilly New Year’s Day and now it’s a tradition in our home. Its vibrant colors and bright flavors feel like a fresh start every time.

Ingredients

• Black eyed peas: creamy texture and the heart of the salad canned works fine for convenience but dried soaked and cooked beans add better texture
• Grape tomatoes: sweet and juicy cherry tomatoes are great too or dice a ripe beefsteak tomato for a different feel
• Red and green bell peppers: add crunch and color if you prefer milder notes swap green for yellow bell pepper
• Celery: adds a fresh crunch optional if you don’t favor celery’s flavor
• Green onions: mild onion taste that brightens up the salad without overpowering
• Shallot: subtle onion and garlic flavors combined if new to shallots look for them near garlic in the produce section
• Olive oil: extra virgin gives a robust olive flavor use light olive oil if you prefer subtlety
• Apple cider vinegar: brightens the dressing but you can substitute balsamic or red wine vinegar if you prefer
• Fresh garlic: essential for pungent fresh flavor avoid jarred garlic which tastes dull
• Dijon mustard: adds tang and a silky texture to the vinaigrette yellow mustard can be used but changes the flavor profile

Instructions

Spoon ingredients into bowl:

Add the black eyed peas, grape tomatoes, diced red and green bell peppers, chopped celery, sliced green onions, and finely chopped shallot to a large bowl and gently toss to combine evenly.

Mix the dressing:

In a separate small bowl, whisk together olive oil, apple cider vinegar, minced fresh garlic, Dijon mustard, kosher salt, and black pepper until the dressing becomes fully blended and slightly creamy.

Combine salad and dressing:

Pour the dressing over the salad ingredients in the large bowl. Use a gentle folding motion with a spoon to evenly coat all ingredients without mashing the peas or vegetables.

Marinate for best flavor:

Cover the bowl with plastic wrap and refrigerate for at least 4 hours to allow the flavors to meld. Overnight chilling enhances the taste even more.

Serve and enjoy:

Before serving, give the salad a final gentle stir to redistribute the dressing and flavors throughout the salad.

I love the shallot in this salad more than any other ingredient. It offers that perfect balance of mild onion and garlic flavor which lifts the whole salad. One year at a family gathering, this salad got devoured so fast even before the main courses arrived. It’s one of those dishes that brings people together with its fresh, bright character.

Storage tips

Store leftovers in an airtight container in the refrigerator for up to five days. The flavors continue to deepen but keep stirring the salad to prevent the dressing from settling unevenly. Avoid freezing as the texture of the peas and fresh vegetables changes unfavorably.

Ingredient substitutions

If you do not have black eyed peas on hand, white beans or chickpeas can be substituted but the flavor and texture will differ slightly. Use balsamic vinegar or red wine vinegar if you prefer their tang over apple cider vinegar. Yellow mustard can replace Dijon to tone down the mustard bite but the dressing will taste sharper.

Serving suggestions

Serve this salad chilled as a refreshing side to grilled meats or fish. It also pairs beautifully with cornbread or crusty bread to soak up the dressing. For a light meal, add avocado slices or a handful of fresh herbs like parsley or cilantro.

This salad improves after resting and makes a vibrant crowd pleasing side any time of year.

Common Recipe Questions

→ How long should the salad sit before serving?

Letting the salad sit for at least 4 hours enhances the flavors, but overnight resting is ideal for best results.

→ Can I substitute apple cider vinegar?

Yes, balsamic, red wine vinegar, or seasoned rice vinegar can be used instead to adjust the flavor to your liking.

→ What other ingredients can be added for variety?

Adding cucumbers, corn, carrots, or alternative beans like black beans or garbanzo beans can bulk up the salad.

→ Is it possible to use dry black eyed peas?

Dry black eyed peas must be soaked overnight and cooked before being added to the salad.

→ How should leftovers be stored?

Transfer leftovers to an airtight container and refrigerate up to 5 days. Freezing is not recommended.