My Forking Life

  • Air Fryer
  • Pressure Cooker
  • Jamaican
  • Browse Recipes
  • Breakfast
  • Entree
  • Side Dishes
  • About
menu icon
go to homepage
  • Air Fryer
  • Pressure Cooker
  • Jamaican
  • Browse Recipes
  • Breakfast
  • Entree
  • Side Dishes
  • About
search icon
Homepage link
  • Air Fryer
  • Pressure Cooker
  • Jamaican
  • Browse Recipes
  • Breakfast
  • Entree
  • Side Dishes
  • About
×
Home » Recipe Index » Seasonal Recipes

Published: Nov 22, 2021 by Tanya · This post may contain affiliate links · 8 Comments

Black-Eyed Pea Salad

Jump to Recipe -

Made from scratch and tossed in a tangy and spicy vinaigrette dressing, this black-eyed pea salad is all sorts of delicious. Simple to make, it's a delicious side dish that is a real crowd pleaser!

Black eyed pea salad in a white serving bowl with a spoon.


 

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

In the South, black-eyed peas are a part of the culture, especially on New Year's Day. Although blackeye peas can be eaten year-round, it's traditional to eat black-eyed peas on New Year's Day to bring prosperity throughout the year, and this black-eyed pea salad is a delicious way to enjoy them.

Now about this salad. I first had black-eyed pea salad on a trip to Nashville, TN at Hattie B's restaurant and I was hooked. I loved it so much that making it home was a must. My recipe is adapted from the version in the restaurant, but it differs slightly. I quick soak my beans in water and smoked paprika, and combine a vinaigrette made with two kinds of vinegar, jalapeños, scallions, and herbs.

This flavorful dish is a great make-ahead option. If it doesn't bring you wealth in the following year, it at least tastes really, really good!

Be sure to try my Vegan Blackeye Peas Recipe and BBQ Black-Eyed Pea Dip too!

How to make black eyed pea salad

  • Gather your ingredients.
Ingredients to make the recipe.

Create the vinaigrette

  • Create the vinaigrette by combining extra virgin olive oil, white vinegar, malt vinegar, thyme, parsley, black pepper, and salt in a large bowl and whisk to combine. Stir in diced red bell pepper, jalapeno peppers, scallions, and garlic clove. Cover and place in the refrigerator.
  • Chopped vegetables for the dressing.
  • The vinaigrette in a glass bowl.

Cook the blackeye peas

  • Place peas, smoked paprika, and water in a large pot and bring to a boil over high heat. Allow the peas to rigorously boil for 2 minutes. Then remove from heat and cover the pot. Allow it to sit for 1 hour.
  • When ready to cook, place the pot over medium-heat and bring the pot of beans water to a simmer and cover. Cook covered for 20-45 minutes, stirring occasionally until the beans are tender, but not mushy. Remove from heat and drain the liquid from the beans. Place beans in a large bowl.
  • Black eyed peas soaking in water.
  • Draining the black eyed peas.

Combine

  • Pour the vinaigrette over the hot beans and stir to combine. You can serve as is or allow to cool in the fridge before serving. Add additional salt and pepper to taste if needed. Serve and enjoy.
Vinaigrette being poured over the black eyed peas.

Can you make it ahead of time?

Yes! This black eyed pea salad is a great make ahead option. Once you have tossed the peas in the vinaigrette dressing, place them in the fridge to cool, once cooled, cover them with a lid or with plastic wrap and they will keep well from 3 to 5 days.

Can you make this salad with canned peas?

I much prefer the flavor and texture of making this salad from dried peas so by cooking them from scratch you get a much better finished product. It's worth the extra effort, I promise! If you are short on time then of course, canned beans are a good option. Drain and rinse them well before tossing them with the dressing.

Cooking the beans from scratch allows you to flavor the blackeye peas while they cook. I opted to use smoked paprika for cooking my blackeye peas. You could also add slices of bacon or cook your beans in broth rather than water.

What do you serve with it?

This salad is a great side dish that can easily be served up with almost any main meal. Chicken, ham, steak, and fish will all work great with this. You can even serve it up as a main dish by adding cooked chicken or leftover ham. Obviously, it's great to serve with collard greens and cornbread.

A spoon mixing together the black eyed pea salad.

Recipe Notes and Tips

  • You can make the vinaigrette 3 to 5 days ahead of time and keep it refrigerated.
  • If you don't like spicy foods, you can omit the jalapeno and sub with green bell pepper. Add in more if you like it a bit spicier!
  • Take care not to overcook the black eyed peas or they will become very soft and mushy.

More Side Dishes

  • Southern Style Macaroni Salad
  • Soft Air Fryer Dinner Rolls
  • Creamed Corn
  • Mashed Sweet Potatoes
Black eyed pea salad in a white serving bowl with a spoon.
Tanya

Black Eyed Pea Salad

5 from 2 votes
Made from scratch and tossed in a tangy and spicy vinaigrette dressing, this black eyed pea salad is all sorts of delicious. Simple to make, it's a delicious side dish that is a real crowd pleaser!
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 1 hour hr 45 minutes mins
Total Time 1 hour hr 55 minutes mins
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 274

Ingredients
  

For the Vinaigrette:
  • ½ cup extra virgin olive oil
  • ¼ cup white distilled Vinegar
  • ¼ cup malt vinegar
  • 1 teaspoon fresh thyme minced
  • 1 teaspoon fresh parsley minced
  • 2 teaspoons ground black pepper
  • 2 teaspoons kosher salt
  • 1 red bell pepper diced
  • 2 jalapeno peppers stems and seeds removed, and diced
  • 2 scallions finely chopped
  • 1 garlic clove minced
For the Black Eyed Peas:
  • 2 cups dried Blackeye peas
  • 1 Tablespoon smoked paprika
  • 6 cups water or stock

Instructions
 

Create the vinaigrette
  1. Create the vinaigrette by combining extra virgin olive oil, white vinegar, malt vinegar, thyme, parsley, black pepper, and salt in a large bowl and whisk to combine. Stir in red bell pepper, jalapeno peppers, scallions, and garlic clove. Cover and place in the refrigerator.
Cook the blackeye peas
  1. Place peas, smoked paprika, and water in a large pot and bring to a boil over high heat. Allow the peas to rigorously boil for 2 minutes. Then remove from heat and cover the pot. Allow it to sit for 1 hour.
  2. When ready to cook, place the pot over medium-heat and bring the pot of beans water to a simmer and cover. Cook covered for 20-45 minutes, stirring occasionally until the beans are tender, but not mushy. Remove from heat and drain the liquid from the beans. Place beans in a large bowl.
Combine
  1. Pour the vinaigrette over the hot beans and stir to combine. You can serve as is or allow to cool in the fridge before serving. Add additional salt and pepper to taste if needed. Serve and enjoy.

Nutrition

Calories: 274kcalCarbohydrates: 27gProtein: 10gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 599mgPotassium: 543mgFiber: 5gSugar: 4gVitamin A: 1001IUVitamin C: 25mgCalcium: 62mgIron: 4mg

Notes

  • You can make the vinaigrette 3 to 5 days ahead of time and keep it refrigerated.
  • If you don't like spicy foods, you can omit the jalapeno. Add in more if you like it a bit spicier!
  • Take care not to overcook the black eyed peas or they will become very soft and mushy.

Tried this recipe?

Let us know how it was!

More Seasonal Recipes

  • pastry brush in ham glaze
    Homemade Ham Glaze Recipe (Sweet & Tangy)
  • eggnog in glass with cinnamon stick sticking out
    Homemade Eggnog Recipe (Spiced and Velvety)
  • 15 turkey recipes for the holiday season graphic
    15 Turkey Recipes for this Holiday Season
  • watermelon salsa in blue bowl
    Quick Watermelon Salsa (Refreshing and Tasty)

Spread the Flavor and Share

Comments

    5 from 2 votes (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Jim says

    June 29, 2024 at 10:00 am

    Hello Tanya,
    I was so glad to get this recipe in my mail's inbox today! I made this once before and it is DELICIOUS! I had actually forgotten it. We southern boys love our black eye peas and this is going to be perfect for our 4th of July bash. Thank You. I hope you and your family have a happy and safe holiday. - - Jim.

    Reply
    • Tanya says

      June 30, 2024 at 9:34 am

      Thanks so much, Jim! So happy you enjoyed the recipe. I hope you and your family have a safe Holiday as well. Happy 4th of July!

      Reply
  2. bob says

    November 02, 2023 at 8:14 pm

    The great thing about boiling your own beans is the wonderful aroma will make your whole house smell awesome! I boil them with a little bacon too and red chili flakes. This is a fantastic recipe!

    Reply
  3. Dana says

    August 16, 2022 at 12:08 pm

    Is there a substitute for malt vinegar?

    Reply
    • Tanya says

      August 17, 2022 at 12:33 pm

      Hi Dana, yes, you can use apple cider vinegar as a sub.

      Reply
  4. Dr. Terry Horowitz says

    August 12, 2022 at 9:53 am

    Wonderful. If you will bring it—I will come…you Folks are all awesome. GANDY IBC deserves you. Our own resident chef-tiss. Lol. Pastor Terry

    Reply
  5. Ziggy says

    August 05, 2022 at 3:22 am

    I would use canned black eyed beans, too much time involved in boiling!

    Reply
    • Tanya says

      August 05, 2022 at 10:50 am

      Canned beans would work as well.

      Reply

Welcome!

Welcome to My Forking Life! Hi, I'm Tanya, attorney, busy wife and mom, and lover of quick, easy, and delicious meals.

More about me

Popular Recipes

  • Jamaican Oxtails Recipe
  • air fried chicken in air fryer basket
    Air Fryer Fried Chicken
  • brown stew chicken in pan
    Brown Stew Chicken
  • Pressure Cooker Shrimp Paella

Holiday Favorites

  • sweet potato pie on a plate
    Southern Sweet Potato Pie Recipe
  • spoon lifting gravy out of gravy dish
    Easy Recipe for Gravy without Drippings
  • creamy baked macaroni and cheese, the best baked macaroni and cheese, creamy mac and cheese
    Creamy Baked Macaroni and Cheese
  • Stirring the giblet gravy with a spoon.
    Grandma's Giblet Gravy Recipe
as seen on...various online websites text listed

Footer

↑ back to top
  • Privacy Policy
  • Contact
  • About Tanya

As an Amazon Associate, I earn from qualifying purchases.

Copyright © 2025 My Forking Life

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.