Black-Eyed Pea Salad
on Aug 03, 2020, Updated Sep 25, 2024
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Like most bean salads, this black-eyed pea salad is cheap, easy, fast, and immensely satisfying and good for you. I think this whole salad should cost about $4.
This salad was originally made as a companion to some spice-rubbed pork chops with apples, inspired by a dish created by Dallas-based chef Stephan Pyles at his restaurant Stampede 66. The pork chop was amazing, but it was the black-eyed pea salad that stuck in my memory.
This is a big batch recipe because you’ll want to use this salad in so many ways. Start by pairing it with pork chops and apples, as it was originally served, but then pack the rest into a container and store it in the fridge. During the week, pull it out for quick lunches, or to serve alongside various main dishes, such as Crispy Air Fryer Halibut, Pan-Seared Ribeye Steaks, or Chicken Francese. I also love to add a few scoops to a greens or vegetable salad for extra protein and flavor.
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And while Hoppin’ John is the classic black-eyed peas dish served in the South on New Year’s — black-eyed peas symbolizing good luck — this is basically another version of that bean recipe in salad form. Serve the salad with Pernil, Slow Cooker Fall-Apart Braised Pork with Cabbage and Apples, or Baked Chicken Legs with Herbs and Lemon.
Table of Contents
Black-Eyed Pea Salad: Like most bean salads, this one is cheap, it’s easy, it’s fast, and it’s immensely satisfying and good for you.
Like most bean salads, this one is cheap, it’s easy, it’s fast (presuming you are starting with canned or cooked beans), and it’s immensely satisfying and good for you. I think this whole salad should cost about $4 to make.
Ingredients
- Diced tomatoes – For a bit of acidity, color, and flavor.
- Red onion – For a nice crunch and subtle spice.
- Black-eyed peas – These beans are not only beautiful, but their firmness and nutty flavor make them the perfect salad bean.
- Red wine vinegar – For a slightly sweet and acidic seasoning.
- Extra virgin olive oil
- Salt and pepper
Variations
You could use other beans in place of the black-eyed peas. I think cannellini or other white beans would be terrific. Or try chickpeas, one of my go-to beans.
Add in some other small diced vegetables if you want, like bell peppers (any color), zucchini, cucumber, celery, or fennel.
How to Make Black-Eyed Pea Salad
- Mix the salad: In a medium bowl, toss together the tomatoes, onion, black-eyed peas, red wine vinegar, and olive oil.
- Finish and enjoy: Season with salt and pepper to taste and serve.
Storage
Keep this in a sealed container in the fridge for up to a week. The bean salad will only continue to get better as it marinades in the vinegar and all of the flavors meld together.
What to Serve With Black-Eyed Pea Salad
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Black-Eyed Pea Salad
Ingredients
- 2 cups diced tomatoes
- 1 cup minced red onion
- 2 (15.5 ounce) can black-eyed peas (drained and rinsed)
- 3 tablespoons red wine vinegar
- 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper (to taste)
Instructions
- In a medium bowl, toss together the tomatoes, onion, black-eyed peas, red wine vinegar, and olive oil.
- Season with salt and pepper to taste and serve.
Notes
- You could use other beans in place of the black-eyed peas — I think cannellini or other white beans would be terrific, or chickpeas (one of my go-to beans).
- Add in some other small diced vegetables if you want, like bell peppers, zucchini, cucumber, celery, or fennel.
- Keep this in a sealed container in the fridge for up to a week. The bean salad will only continue to get better as it marinades in the vinegar and all of the flavors meld together.
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