If you are in need of inspiration for bean salad recipes, you are in for a treat, because here at FPL headquarters we love beans and use them regularly in our salads. If you are a fan of this cold black eyed pea salad, it is likely that you might also like our Texas Caviar (aka Cowboy Caviar) Corn Salad with Black Beans, Quinoa Black Bean Salad, and 5 Bean Salad.
This festive and healthy salad is extra fun to make on New Year’s Day alongside my other New Year’s Eve recipes, as tradition holds that eating salad with black eyed peas brings good luck and prosperity. But it can also be served as a crowd-pleasing dish for game days, potlucks, picnics, or your next barbecue served as a side dish or dip with tortilla chips.
Ingredients
You’ll need two sets of simple, everyday ingredients for this versatile, year-round black eyed peas salad that is sure to impress!
- For the salad dressing, I am using my lemon balsamic vinegar dressing. For that, you will need balsamic vinegar, extra-virgin olive oil, freshly squeezed lemon juice, minced garlic, kosher salt, and freshly ground black pepper.
- To make the salad, gather canned black eyed peas (15 ounce cans), cherry tomatoes, English cucumber, celery rib, a red bell pepper, fresh or canned corn, red onion, and fresh herbs (italian parsley or cilantro).
Substitutions
- Onion: Not everyone prefers the flavor of red onion (or has one on hand). Instead, substitute green onions for a more mild flavor with an equally great crunch! Or, for a sweeter flavor, substitute with a Vidalia onion (sweet onion).
- Dressing: If you don’t have balsamic vinegar on hand for the black-eyed peas dressing, you can use red wine vinegar instead.
- Corn: Fresh corn is great in this salad, but if it is not in season, you can use canned corn or even thawed frozen corn instead.
- Hot sauce: For my spice-loving friends, add a dash of hot sauce for a great way to kick up the flavors in this recipe!
- Cook your own black eyed peas: While using a can of beans is convenient, you can use dried black eyed peas and cook them yourself. Here is a helpful guide on how to cook black-eyed peas.
How to Make This Recipe?
Making this recipe for black eyed peas tomato salad couldn’t be easier. With a quick whisk of the dressing ingredients and a gentle toss of the veggies, you’ll have this vibrant salad on the table in no time! Simply:
- Make the vinaigrette: In a small bowl, combine the balsamic vinegar, freshly squeezed lemon juice, minced garlic, and salt and black pepper with a whisk. As you’re whisking, slowly pour in the extra-virgin olive oil and keep whisking until the mixture looks smooth and the ingredients are fully incorporated. Set aside.
- Assemble the salad: Grab a large bowl and add in your salad ingredients: black-eyed peas, fresh tomatoes, cucumber, celery, red peppers, corn, red onion, and chopped fresh parsley or cilantro.
- Add the dressing: Drizzle the dressing over the salad and toss it gently until just combined.
- Season: Top with additional chopped fresh parsley or cilantro. Give it a taste and season it with more salt and black pepper, if necessary.
- Rest: If time permits, let the salad rest overnight or at least for a few hours. A marinated black eyed pea salad tastes the best!
- Serve: You can serve the salad alone at room temperature or with tortilla chips on the side.
How to Make Ahead & Store Leftovers
- Make ahead: If you know you’re going to be short on time, you can make this recipe in advance. Simply make the salad and cover it with stretch film or store in an airtight container. Keep in the fridge overnight or until you’re ready to serve.
- Storage: You can store the leftover salad in an airtight container in the fridge and enjoy it for up to four days. Be sure to give it a toss and season it with salt and pepper before serving.
What Goes Well With This Salad?
This easy black eyed pea salad with corn is a year-round favorite and is the perfect accompaniment for everything from your Thanksgiving meal to New Year’s Day celebrations to summer BBQ parties to simple weeknight dinners. Here are some serving suggestions:
- Make it an easy recipe: Simply serve this black-eyed pea and corn and red onion salad by itself or with some tortilla chips for a carefree snack or easy side dish!
- Pair it with your favorite main dishes: This delicious salad is the perfect simple side dish to complete a holiday meal, like my Instant Pot Pot Roast or my Roasted Cornish Hens (here are some other Cornish Hen pairings!). If you’re more in the mood for a simple weeknight dinner, serve this salad alongside my Vegetable Beef Soup, Baked Chicken Breasts, or my delicious Air Fried Drumsticks.
- Serve with grilled meat and veggies: The fresh and bright flavors of this black pea salad pair perfectly with my Grilled Mahi Mahi, Grilled Shrimp Kabobs, or Grilled Flank Steak.
Variations
Whether you are a Greek food connoisseur or can’t get enough of Mexican cuisine, you can change up this Southern salad to suit whatever flavor your heart desires! There are so many different ways, but here are some suggestions:
- Make it Mexican: Add jalapeño and cilantro and top with my Chili Lime Vinaigrette. You can even make black eyed pea salad with Rotel.
- Give it a Greek/Mediterranean flair: For a Mediterranean black eyed pea salad or a black eyed pea salad Greek version, toss in a cup of crumbled feta cheese and top with chopped fresh mint and fresh dill.
- Try an African black eyed pea salad: Layer the salad over a base of basmati rice and substitute the lemon juice for lime juice.
FAQs
Black-eyed peas, which are technically beans, are a great source of plant-based protein. They also provide a high amount of fiber, which helps you feel full throughout the day, stabilize your blood pressure, and improve your heart health.
Canned black-eyed peas are pre-cooked and are safe to eat from the can. This recipe, in fact, is a canned black-eyed peas salad recipe. Easy peasy!
It’s best to rinse canned black-eyed peas under cold water before use to remove excess liquid and salt from the can.
Other Bean Salads You Might Also Like
Everyone loves this black-eyed pea salad’s Southern versions, such as those made by Pioneer Woman, Delicious Miss Brown, Southern Living, and Hattie B’s, but I hope you give my version a try. In my opinion, it gives those famous ones a run for their money! If you can’t get enough of this blackeyed pea salad, here are some other bean salad recipes you need to try!
- Southwest Quinoa Salad
- Quinoa Black Bean Salad
- Southwest Chicken Avocado Salad
- Can’t get enough? Check out our collection of Healthy Summer Salads and Spring Salad Ideas
If you try this Black-Eyed Pea Salad recipe or any other salad recipes on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.
Black Eyed Pea Salad Recipe
Ingredients
For The Dressing:
- 3 tablespoons balsamic vinegar
- 2 tablespoons lemon juice freshly squeezed
- 1 clove garlic peeled and minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup extra virgin olive oil
For The Salad:
- 2 cans black eyed peas drained and rinsed
- 2 cups cherry tomatoes sliced
- 1 English cucumber (medium-size ) cut into small pieces (approximately 1 to 1 ½ cups)
- 1 celery rib sliced thinly
- 1 large red bell pepper
- 1 cup corn fresh, canned or thawed from frozen
- ½ cup red onion finely diced
- ½ cup Italian Parsley or cilantro chopped
Instructions
- To make the vinaigrette, whisk together balsamic vinegar, fresh lemon juice, minced garlic, salt and black pepper in a small bowl. While still whisking, slowly add the extra-virgin olive oil and continue whisking until fully incorporated and smooth. Set it aside.
- To assemble the salad: Place black-eyed peas, cherry tomatoes, cucumber, celery, bell pepper, corn, and red onion in a bowl.
- Drizzle the salad with the dressing. Add the parsley. Give it a toss.
- Taste for seasoning and add more, if necessary. If you have the time, let it rest for at least four hours or preferably overnight.
- Serve by itself, as a side dish, or with tortilla chips as a dip.
Video
Notes
- Make ahead: This is a terrific make ahead salad that gets better as it sits. I highly recommend making it a day ahead, covering it with stretch fil, and keeping it in the fridge overnight or until you’re ready to serve.
- Storage: You can store the leftover salad in an airtight container in the fridge and enjoy it for up to four days. Be sure to give it a toss and season it with salt and pepper before serving.
- Change it up: I used my Lemon Balsamic Vinegar to make this salad, but if you want to change it up, you can also make it with my Chili Lime Dressing.
Leni
This is absolutely delicious! I didn’t have a red onion so used a small shallot and 3 scallions — otherwise followed the recipe exactly. It was perfect! It’s going to be my annual New Year’s “black-eyed peas for luck” dish.
Aysegul Sanford
This is music to my ears Leno.
Thanks for coming by and taking the time to leave a review.
Dwight Sanford
So black eyed peas are supposed to bring you good luck if you eat them on New Year’s Day. If I eat this black eyed pea salad everyday of the year, does than mean I will have good luck all year?!!
Just asking for a friend.
Aysegul Sanford
You are the luckiest man in the world because you are married to me. K? Thx.
dalya
Bunu da yapacagim Ayseguuuuul!!! Tutmayin beni!!!
Aysegul Sanford
Yap valla! Tam yazlik. Hem saglikli da. Bir de cok havali. Tam sana gore. Cunku biliyorum, asagisi kurtarmaz seni.. 😛
Traci | Vanilla And Bean
Oh my goodness, I thought I happened upon the wrong site.. I was looking for FoolProofLiving. Then I did a double take! And here I am! WOW Aysegul! This is beautiful, gorgeous and so appetizing – I’m talking about your new site, yes, but ALSO this incredible, Southern style Black Eyed salad! It completely is tempting my tastebuds and appealing to my Southern roots. A splendid grand opening, yes! Congratulations my dear! Love this and Thank YOU!
Aysegul Sanford
This is one of the nicest notes EVER! Thank you Traci. Nowadays nothing makes me happier to hear (and read) when my friends comment on the new design. THANK YOU! Cheers!
Beeta @ Mon Petit Four
Your site is gorgeous! As is this salad! I love the idea of incorporating fresh ingredients into a salad. I also love black eyed peas; I imagine them to be a wonderful substitute for the ever popular chickpea, which I tend to find in a lot of salad recipes. They have that same velvety texture, not to mention they’re delicious! 🙂 Lovely job!
Aysegul Sanford
Thank you Beeta. This salad is really delicious, not to mention handsome looking..:P
Also thank you so much for your kind words about my blog. I feel the same ways about yours. Cheers!
Sarah
This looks so vibrant and flavorful! I know a lot of people eat Black-eyed peas on New Year’s but we eat it all year long. They are so good for you and when you make them fresh and with delicious ingredients like this, you can’t stop eating it. I will make this salad over and over again. Thanks for sharing.
Aysegul Sanford
Thank you Sarah!
Laura
This salad is simply beautiful. It looks so delicious – I especially love the addition of tomatoes, cucumbers, and that balsamic dressing. Thanks for sharing.
Aysegul Sanford
Me too Lauren. But it makes such a huge difference. Especially when paired with black-eyed peas and this delicious balsamic vinaigrette.
Cheers!
Shellie
Ice, I absolutely love Foolproof living! I can’t get enough of your salads. This black eyes peas was yet another hit. Both my son and husband loved it. Thanks Ice.
Aysegul Sanford
Thank you, my friend. Love, Ice
Our Food Stories
what a great combination of flavours! and the pictures are so beautiful!!
<3
Aysegul Sanford
Thank you ladies. I really appreciate your kind comment about my photos. Cheers!
Diana Raglin
I love bean salads and this black eyed pea salad is no different. I just made it following your instructions to a T and I have to say I didn’t expect it to be this good. The only thing I would say is that I had to add in a bit more salt than you suggested but I like my food salty so take that with a grain of salt. 🙂 Thanks for yet another great salad recipe Ice. Keep them coming. I love your salads.
Aysegul Sanford
Thank you Alnis. I am so glad you liked it.
Joanna
I made this salad for my family this evening but made a few changes. First off, I wanted a lime-based dressing so I used your chili lime dressing. Second, I used more corn and added in a can of black beans. I had to use more salt and pepper, but in the end it was so good. I served it with fish tacos and guacamole on the site. It was a hit. I will make it again.
Aysegul Sanford
Hi Joanna, I am so SO happy to hear that you liked it. I really appreciate you sharing your experience with us.Also, thanks for taking the time to come back and leave a comment.