Black Eyed Pea Salad is a perfect dish for New Year's Day traditions or as a refreshing side any time of the year. This recipe combines classic black-eyed peas with a mix of colorful vegetables, creating a tasty salad with a Southwestern twist. By adding jalapeño and cilantro, the dish gets an extra kick of flavor that goes well with the crisp bell peppers, juicy tomatoes, and tender peas.

One of the best things about this salad is that you can make it ahead of time. Just toss everything together and let it chill in the fridge, allowing the flavors to blend. It's great for potlucks, picnics, or as an easy option for family meals throughout the week.

Black Eye Pea Salad in a bowl and on a white plate.

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In our family, black-eyed pea salad has become a favorite for more than just New Year's Day. We love it as a cool side dish on hot summer days or as a light lunch option. It’s not just about the bold flavors - it's a great way to get some extra veggies on the plate!

One thing I love about this salad is how easy it is to throw together, and it keeps well in the fridge all week. We'll have it as a side with grilled chicken or fish, or I'll pack it for quick lunches at work. Sometimes I'll even serve it with tortilla chips as a fun dip - it’s way healthier than some of the other options out there!

What I really like about this recipe is how flexible it is. If we're out of bell peppers, I might toss in some diced cucumber instead. My kids aren't big fans of cilantro, so we like to parsley instead. And when we want to make it a heartier meal, we'll add some crumbled feta cheese or diced avocado on top.

This salad is also a hit at potlucks and barbecues. People always ask for the recipe, and I love seeing how others put their own spin on it. It's one of those dishes that's simple to make but always impresses.

Ingredient Notes

See the printable recipe card below for all ingredients, specific measurements, and complete instructions.

Ingredients to make Black Eye Pea Salad set out on the counter.

Black-eyed peas - Canned ones work great here. Just drain and rinse them well.
Cherry tomatoes - They add a nice pop of color and sweetness to the black eyed pea salad. Regular tomatoes work too, just dice them up.
Red onion - Gives a sharp flavor and crunch. Soak in cold water for a few minutes if you want to mellow the bite.
Bell peppers - Use a mix of yellow and red for color variety. Any color works though!
Jalapeño - Adds a kick of heat. Remove the seeds if you prefer less spice.
Green onions - Provide a milder onion flavor in this black-eyed pea salad recipe. Chop both white and green parts.
Fresh cilantro - Brings a fresh, zesty flavor. If you're not a fan, try parsley instead.
Rice wine vinegar - Adds a bit of tang. White vinegar can be substituted for rice wine vinegar in a pinch.
Avocado oil - Has a neutral flavor that lets other ingredients shine. Olive oil is a good substitute.
Sugar - Just a touch to balance the acidity.
Salt and pepper - Don't forget these! They really bring out all the flavors.

How To Make Black Eyed Pea Salad

Sugar and rice wine vinegar in a glass mixing bowl.

Avocado oil, salt, and pepper added to the rice wine vinegar mixture in the glass mixing bowl.

Red wine vinegar dressing in a glass bowl.

Let's start with the dressing. In a small bowl, mix the sugar and rice wine vinegar until the sugar dissolves. This step helps the sugar blend in smoothly. Now, whisk in the avocado oil, salt, and pepper. Give it a good stir to make sure everything's well combined.

Black eyed peas, quartered cherry tomatoes, diced red onion, chopped bell peppers diced jalapeño, sliced green onions and cilantro in a glass mixing bowl.

Black Eye Pea Salad mixed with the red wine vinegar dressing in a glass mixing bowl.

To assemble the salad, grab a large bowl and toss in your drained and rinsed black-eyed peas. Add the quartered cherry tomatoes, diced red onion, and chopped bell peppers. For a kick, add the diced jalapeño. Slice up your green onions and chop the cilantro, then add those to the mix too.

Time to bring it all together. Pour your dressing over the veggie mixture. Use a big spoon or your clean hands to gently toss everything, making sure all the veggies get a good coating of the dressing.

Here's a key step: put the bowl in the fridge for at least an hour or two before serving. This chill time lets all those flavors come together. Plus, it tastes so much better when it's nice and cold!

When you're ready to serve, give the salad a quick stir. Taste it and add more salt and pepper if needed - everyone's taste buds are different!

Black Eyed Pea Salad in a white serving bowl.

Remember, this salad is super flexible. Feel free to add some crumbled feta or diced avocado on top if you're feeling fancy. And don't forget those tortilla chips if you want to serve it as a dip!

Can I use dried black-eyed peas instead of canned?

Yes, you can use dried black-eyed peas. You'll need to cook them first. Soak them overnight, then simmer for about 45 minutes or until tender. Let them cool completely before adding to the salad.

Is this salad spicy?

The spice level is moderate with one jalapeño. For a milder version, remove the seeds and membranes from the jalapeño or use less. If you like it spicier, you can add more jalapeño or include some of the seeds.

Why do people eat black-eyed peas on New Year's?

Eating black-eyed peas on New Year's Day is a Southern tradition believed to bring good luck and prosperity for the coming year. Black-eyed peas are often eaten with greens (representing money) and cornbread (representing gold).

Variations

Switch the beans. While black-eyed peas are traditional, you could use other beans like chickpeas, kidney beans, or navy beans for a different twist.
Vary the peppers. Any color bell pepper works well in this salad. You could also use mini sweet peppers for a colorful mix. If jalapeño is too spicy, try a milder pepper like poblano. For more heat, use a serrano or habanero pepper.

Make-Ahead, Storing and Freezing

Make Ahead: This Black Eyed Pea Salad is great for making ahead. You can prepare the entire salad up to a day in advance. Just cover it tightly and keep it in the refrigerator. The recipe actually calls for chilling for 1-2 hours before serving, so making it ahead works perfectly. Before serving, give it a quick stir and taste. If needed, you can add a little more dressing or seasoning to freshen it up.

Store: Leftover salad will keep well in an airtight container in the refrigerator for up to 5 days. The flavors will continue to meld, but the vegetables might lose some of their crunch over time.

Freeze: I don't recommend freezing this Black Eyed Pea Salad. The fresh vegetables don't hold up well to freezing and thawing, and the texture can become mushy.

Recipe Tips

Drain and rinse the canned black-eyed peas thoroughly. This removes excess sodium and any canning liquid that might affect the flavor of your salad.
If you're using fresh jalapeño, wear gloves when handling and dicing it to avoid getting the oils on your skin or accidentally rubbing your eyes.
For a milder onion flavor, soak the diced red onion in cold water for about 10 minutes before adding it to the salad. This takes away some of the bite.
If you're not a fan of cilantro, you can substitute it with fresh parsley or even a mix of fresh herbs like basil and mint for a different flavor.

A serving of Black Eyed Pea Salad in a wooden spoon.

These type salads make perfect side dishes. You might also like this Mexican Bean Salad and this Greek Quinoa Salad. In the summer we enjoy this Watermelon Cucumber Salad.

This tasty Black Eyed Pea Salad is truly the perfect side dish, whether for New Year's Day or any time other time of the year. It's simple to put together, easy to adapt, and always a hit at gatherings. Give it a try and see why this Southern-inspired salad is a favorite in our house!

Black Eyed Pea Salad