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Black-Eyed Pea Salad

This easy and quick salad is packed with flavor, protein, and fiber. It only gets better as it sits and is a perfect side for your next summer cookout.

Serves 6
Ready in 10 mins
Prep time 10 mins
200 calories per serving


> 2 (15.5 oz) cans black-eyed peas, drained and rinsed
> 2 stalks celery, finely diced
> 1/4 yellow onion, finely diced
> 2 Roma tomatoes, diced
> 1/4 cup + 2 tbsp olive oil
> 3 tbsp red wine vinegar
> 1 clove garlic, minced


To a large bowl, add the black-eyed peas, celery, onion, and tomatoes.
In a separate bowl, whisk together the oil, vinegar, and garlic. Season with salt and pepper. Pour vinaigrette into black-eyed pea mixture and toss. Serve at room temperature.


Two (15.5 oz) cans black-eyed peas equal around 3 1/2 cups, if you want to substitute cooked dried black-eyed peas.

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