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Home » Salads » Cold Black Eyed Pea Salad

Published: Jul 15, 2021 · Modified: Dec 27, 2022 by Zerrin & Yusuf

Cold Black Eyed Pea Salad

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This Mediterranean style cold Black Eyed Pea Salad Recipe is extremely easy to make and can be whipped up in less than 10 minutes. It is a great combination of fresh herbs, tomatoes, cucumber, canned black-eyed beans and a simple lemon dressing.

Black-eyed bean salad in a white bowl from top view.

Did you know that eating a salad with black eyed peas on New Year's Day brings you good luck? Wouldn't it be fun to make this recipe as a part of your New Year's Eve menu? Pair it with whatever main dish you have and make your wish for the coming year. 

Jump to:
  • What are black eyed peas?
  • About The Ingredients
  • How to make
  • Serving Suggestions
  • How to Store
  • FAQs
  • More Bean Recipes
  • More Salad Recipes
  • 📖 Recipe
  • 💬 Comments

This black eyed bean salad is packed with fiber and protein, so it is one of the healthiest salads and you can enjoy it all year round. Make a big bowl and take it to potlucks, barbecue parties or picnics. It will be a satisfying dip or side dish for everyone.

Bean salads like this make a quick, easy and healthy lunch option as well. We find ourselves making either this black-eyed pea tomato salad or Turkish white bean salad whenever we need a quick lunch. Both are healthy, filling and so tasty.

What are black eyed peas?

Black eyed peas, also known as black eyed beans are a type of legume, more specifically a bean. The most common commercial black eyed pea you will find is California Black-Eye Pea.

These peas are a pale off-white, almost cream, color with a very prominent black spot – sometimes this spot can also be brown, red, pink, or green depending on the variety, but these aren’t as common.

Black eyed peas are most often canned or dried, both helping to extend their shelf life.

About The Ingredients

This black pea salad recipe only needs a few very simple ingredients. When combined in the correct ratios, they create a fantastic and refreshing flavor profile!

Black eyed peas in a white bowl in the middle and green onions, fresh dill and parsley, lemon, onion, cucumber, tomato, vinegar, salt and sumac around it on a dark background.

For the salad: 

  • Black eyed peas: To save yourself some time, use canned black eyed peas. If you have dried black eyed peas on hand, you had better soak them overnight and boil until tender. Learn more about how to cook dried black-eyed peas and prepare them accordingly.
  • Herbs: We use green onions, fresh parsley and fresh dill. You can use cilantro too if you love the flavor of it.
  • Vegetables: We want to keep the salad simple, so we just add chopped tomatoes (or halved cherry tomatoes), cucumber(baby cucumbers or English cucumber) and diced brown onion (or red onion).  
  • Optional Add-Ins For The Salad: If you want to add even more color and flavor to your black eyed beans salad, you can use diced red bell pepper and corn (canned or frozen) too. Pomegranate seeds (arils) make a great addition as well if they are in season. And if you love adding cheese to your salads, add some crumbled feta cheese.

For The Black Eyed Pea Salad Dressing: 

It is a simplistic dressing that is very similar to our pomegranate molasses salad dressing but without pomegranate molasses. It is a combination of lemon juice (or lime juice), vinegar, extra virgin olive oil, kosher salt and sumac. 

We use apple cider vinegar, but you can use whichever vinegar you like. Red wine vinegar or balsamic vinegar works fine too.

We love using sumac in our salads, it gives an amazing tangy flavor. If you love it too, check out our sumac onions salad and shepherd salad too! But it is okay if you don't have it.

Optional Add-Ins For The Dressing: Add pomegranate molasses if you have it on hand. A little Dijon mustard adds another layer of tart flavor. If you want to add more Mediterranean flavors, add minced garlic, dried oregano or mint as well.

How to make

This is an incredibly quick and easy cold black-eyed peas tomato salad recipe that is both healthy and filling!

A collage of two pictures showing the lemon salad dressing in one and salad ingredients in a bowl in the other one.
  • Make the dressing: In a medium bowl, combine extra virgin olive oil, lemon juice, vinegar, salt and sumac. Whisk them well to combine. Alternatively, put everything in a jar and shake well.
  • Combine the salad ingredients: In a large bowl, combine black eyed peas, chopped green onions, parsley, dill, tomatoes and cucumber. 
  • Assemble: Pour the dressing over the salad and toss well. Taste and make adjustments if needed.
A spoon drizzling lemon dressing over bean salad.

Serving Suggestions

Enjoy this salad with black-eyed beans on its own for a light lunch or alongside our Red Lentil Soup. Serve it at parties or on game days as a dip with tortilla chips on the side.

You can pair it with comforting meat dishes like our Lamb Stew, Beef Stew or Meatball Stew.

It is a great side dish when served with chicken dishes like Cast Iron Chicken Breast, Chicken Kabobs or Baked Chicken Legs.

How to Store

To store this black-eyed pea salad, we would recommend keeping the dressing and salad ingredients separately. The dressing can be combined and stored inside a jar. Keep the jar in the refrigerator for up to a week. When you are ready to use it again, simply shake the jar to combine the ingredients again, and serve.

For the salad, keep it inside an airtight container. This will help keep the ingredients fresh for as long as possible. Store it inside the refrigerator for up to 3 days.

It is important to use only the freshest ingredients possible to make them last longer once they have been cut.

Black eyed beans salad with herbs, cucumber and tomatoes in a white bowl.

FAQs

How long do you soak dried uncooked black eyed peas?

If you aren’t using canned black eyed peas, you will need to soak your dried ones to help them rehydrate and make them edible.
To do this, simply place them in a bowl of water, cover the bowl, and keep them in the refrigerator for at least 6 hours, or even better, overnight. Then they cook easier.

What can I add to black eyed pea salad for flavor?

You can add some chopped herbs like rosemary, thyme, sage, or even aromatics like garlic and ginger. 

What is a substitute for black eyed peas?

Chickpeas would be the best substitute as everyone is familiar with them and they are very easy to find.
Alternatively, you can use lima beans aka butter beans or romano beans too. These have very similar flavor profiles, textures, and preparation methods.

Are black beans the same as black eyed peas?

Black eyed peas and black beans are not the same bean. They are both legumes and members of the same botanical family, but that is where the resemblance stops.
Black beans are completely black (or dark purple) and have a tiny white spot in the middle. They also have a much more oval-like shape.

Black eyed pea salad in a white bowl and a spoon in it.

More Bean Recipes

  • Black Bean Lentil Soup
  • Turkish White Bean Stew
  • Easy Fava Bean Recipe

More Salad Recipes

  • Bulgur Salad
  • Buckwheat Groats Salad
  • Roasted Eggplant Salad

As always: If you make this recipe, let us know what you think by rating it and leaving a comment below. And post a pic on Instagram too—tag @give_recipe so we can see!

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Print

📖 Recipe

Cold Black Eyed Pea Salad

Black eyed pea salad with vegetables and herbs in a white bowl and a spoon in it.
Print Recipe

★★★★★

5 from 1 reviews

Healthy and flavorful salad with black eyed peas, vegetables and herbs. 

  • Author: Zerrin & Yusuf
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4 1x
  • Category: Side Dish
  • Method: Mixing
  • Cuisine: American
  • Diet: Vegan

Ingredients

Scale

Salad:

  • 1 and ½ cup cooked black eyed peas

  • 1 medium sized onion, finely chopped

  • 3 green onions, finely chopped 

  • ½ cup parsley, chopped

  • ½ cup fresh dill, chopped

  • 1 small cucumber, chopped

  • 1 medium sized tomato, diced

Dressing:

  • 1 lemon, squeezed

  • 1 tablespoon vinegar

  • 3 tablespoon olive oil

  • 1 teaspoon salt

  • 1 teaspoon sumac

Instructions

  1. In a small bowl, mix together the dressing ingredients. 
  2. Combine all the salad ingredients in a large bowl.
  3. Pour the dressing over the salad and give it a good stir so that all the flavors combine well.

Notes

Optional Add-Ins For The Salad: If you want to add even more color and flavor to your black eyed beans salad, you can use diced red bell pepper and corn (canned or frozen) too. Pomegranate seeds (arils) make a great addition as well if they are in season. And if you love adding cheese to your salads, add some crumbled feta cheese.

Optional Add-Ins For The Dressing: Add pomegranate molasses if you have it on hand. A little Dijon mustard adds another layer of tart flavor. If you want to add more Mediterranean flavors, add minced garlic, dried oregano or mint as well.

To store: We would recommend keeping the dressing and salad ingredients separately. The dressing can be combined and stored inside a jar. Keep the jar in the refrigerator for up to a week. 

For the leftover salad: Keep it inside an airtight container. Store it inside the refrigerator for up to 3 days.

Nutrition

  • Serving Size:
  • Calories: 190
  • Sugar: 4.6 g
  • Sodium: 611.7 mg
  • Fat: 11.1 g
  • Carbohydrates: 19 g
  • Protein: 5.9 g
  • Cholesterol: 0 mg

Keywords: black eyed pea salad, black eyed bean salad

Did you make this recipe?

Tag @give_recipe on Instagram and hashtag it #giverecipe

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« Turkish Stuffed Eggplant Karniyarik
Turkish Eggplant Kebab (Patlican Kebab) »

Reader Interactions

Comments

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Rick says

    August 08, 2021 at 6:19 am

    Made this today for lunch. Full of flavors in a bowl! I added some red beans too just because I have an open can in the fridge. Thank you for the recipe!

    ★★★★★

    Reply
  2. Jamie C Stewart says

    July 26, 2021 at 7:42 pm

    Hi - the 2nd item in this recipe is for a "middle onion, finely chopped". Can you explain what that might be? Thank you!

    Reply
    • Yusuf says

      July 26, 2021 at 11:34 pm

      Hi Jamie,
      Thank you so much for asking this! It must be "medium sized onion". I've just corrected it in the recipe card. Sorry for the confusion.

      Reply
  3. megi says

    March 08, 2011 at 1:41 am

    Hi Zerrin, the salad looks so pretty and colourful, it's been a long time since I made a black eyed pea salad, thank you for the inspiration.

    Reply
  4. Christina @ Sweet Pea's Kitchen says

    March 05, 2011 at 8:26 pm

    This looks so delicious! So fresh and healthy! Thanks so much for sharing, I can't wait to give it a try! 🙂

    Reply
    • DEANNE says

      February 13, 2021 at 5:32 am

      HOW LONG WILL IT KEEP IN THE FRIDGE

      Reply
  5. Mary says

    March 04, 2011 at 10:46 pm

    This sounds and looks so fresh and delicious. What a nice site this is - came across it by chance looking to find out what salep is - and have stayed to read some terrific recipes!

    Reply
  6. A little bit of everything says

    March 04, 2011 at 5:04 am

    since we don't eat meat we usually have green salad when we have another vegetarian main dish to go along or have legume or rice salad as a main dish.
    your salad sounds like e great main dish salad. thanks for sharing

    Reply
  7. Karen says

    March 04, 2011 at 3:03 am

    This sounds delicious. I can't wait to try the recipe, thanks for posting!

    Reply
  8. Alison @ Ingredients, Inc. says

    March 03, 2011 at 9:49 pm

    So simple and healthy!

    Reply
  9. Patty says

    March 03, 2011 at 5:07 pm

    This salad looks so fresh and healthy, thanks for sharing your recipe;-)

    Reply

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Meet Zerrin and Yusuf Gunaydin: The couple behind this blog. We bring Turkish food into your kitchen! From kebabs to desserts, everything you crave is here.

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