This salad was originally made as a companion to some spice rubbed pork chops, all of which were inspired by a dish created by Stephan Pyles and served at his Dallas Texas restaurant Stampede 66. While the restaurant was quite upscale, this pork chop dish was both homey and accessible, and I set about recreating the recipe at home.
And while the pork chops were wonderful, as were the caramelized apples they were served with, there was something about this simple black-eyed pea salad that just kept me coming back for more. After the meal was done, I was wishing I had made more of the beans for future lunches, dinners, and just for eating straight out of the container.
Big Batch Black-Eyed Pea Salad
So here is the recipe on its own, in a bigger batch, so that you can pull out a container and spoon it over or alongside various pieces of grilled meat, or whatever you are serving. Or add some to a green or vegetable salad. Or just eat it straight up.
Cheap and Cheerful
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. 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.
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.Tweet This
Serve Black-Eyed Pea Salad with:
- Slow Cooker Fall Apart Braised Pork with Cabbage and Apples
- Slow Cooker Fall Apart Pork Butt with Brown Sugar, Garlic and Herbs
- Lemon Garlic Air Fryer Chicken Breasts
- Baked Chicken Legs with Herbs and Lemon
Other Bean Salad Recipes:
- Mexican Avocado, Corn and Three Bean Salad
- Modern Three Bean Salad
- Southwestern Black Bean and Corn Salad
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Black-Eyed Pea Salad
- 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 pepper to taste
- In a medium bowl toss together the tomatoes, onion, black-eyed peas, red wine vinegar, and olive oil. Season with salt and pepper.
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