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

Black Eyed Pea Salad

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!
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 minutes
Cook Time 1 hour 45 minutes
Total Time 1 hour 55 minutes
Servings 8 servings
Calories 274kcal
Author Tanya


For the Vinaigrette:

  • 1/2 cup extra virgin olive oil
  • 1/4 cup white distilled Vinegar
  • 1/4 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


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, scallions, and garlic clove. Cover and place in the refrigerator.

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.


  • 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.


  • 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.


Calories: 274kcal | Carbohydrates: 27g | Protein: 10g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 599mg | Potassium: 543mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1001IU | Vitamin C: 25mg | Calcium: 62mg | Iron: 4mg