Black-Eyed Pea Salad Recipe

Black-Eyed Pea Salad Recipe

Made from scratch and tossed in a tangy 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!

Course Side Dish

Cuisine American

Keyword black eyed pea salad dressing, black eyed pea salad from scratch, how to make black eyed pea salad

Prep Time 10

Cook Time 1 45

Total Time 1 55

Servings servings

Calories 274kcal

Author Tanya Harris

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 green onions finely chopped
1 garlic clove minced

For the Black Eyed Peas:

2 cups dried Black-eye peas
1 tablespoon smoked paprika
6 cups water or stock

Instructions

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 red bell pepper, jalapeno peppers, green onions, and garlic clove. Cover and place in the refrigerator.

Cook the black-eye 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.

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.

Video

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.

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