Black Eyed Pea Salad – Jenny Claiborne’s sweet potato spirit

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Black Eyed Pea Salad, aka Texas Caviar (or Harlem Caviar, as it’s called in my cookbook), is the perfect protein-rich bean salad. It’s full of flavor and texture, nutritious, easy to make and perfect for meal prep––it gets tastier by the day. Enjoy this salad as a clean side dish, on toast, as a dip, with a leafy salad, or by itself. It’s also great for potlucks, picnics, and cookouts. Don’t just save this salad for the summer months, enjoy it year-round. Even on New Year’s Day! You’re going to love this black-eyed pea salad recipe!

Why you’ll love this recipe

There aren’t many ingredients in this black eyed pea salad, but each one has its place and gives this salad so much flavor.

  • Full of delicious and crunchy fresh texture
  • Easy to make
  • Simple ingredients
  • No cooking required
  • kid-friendly
  • Perfect for meal prep–gets better every day
  • Healthy and filling

Star material

Black eyed peas, aka Cowpeas. If you know me, you know that black-eyed beans are my favorite beans. They have the best delicious almond flavor. They are my favorite beans to use in salads because of their firm texture. Black-eyed peas are rich in protein, fiber, zinc, copper, folate and many other vitamins and minerals. Use canned black-eyed peas, or peas that you have cooked and cooled completely. Want more black eyed pea recipes? Try these: Black-Eyed Pea Sweet Potato Curry and Good Luck Black-Eyed Peas. More in my cookbook.

Roasted red chillies Use roasted red peppers instead of raw bell peppers for a smoky flavor and softer texture. You can roast bell peppers yourself or buy them in a jar.

To Fry them at home: Place whole red peppers in broiler for 30 minutes, turning every 10 minutes. The skin will gray (turn black), while the flesh will soften. Remove from the oven, and let the peppers cool until they’re safe to touch–they’ll collapse on their own as they cool. When safe, use your hands to gently remove charred skin, stems and seeds. Cut and use in salads.

Fresh parsley You can never eat too many fresh herbs. I like to use parsley in this recipe, but you can also use cilantro and/or dill. Even basil would be delicious. Dried parsley is not a suitable substitution.

How to Make Black Eyed Pea Salad

First step Add the cooked black-eyed peas to a large mixing bowl with all the other salad ingredients.

Step two In a separate small bowl, or jar with a lid, combine the mustard, apple cider vinegar, hot sauce (optional), maple syrup, sea salt, oregano, thyme, and extra virgin olive oil. Whisk dressing ingredients until smooth. Pour dressing over beans in large bowl.

Step three Add the chopped parsley, and toss the ingredients. Season to taste with more salt and black pepper. Serve and enjoy!

Swap ingredients

  • Don’t have black eyed peas? You can make this salad with any hard beans: chickpeas, black beans, cannellini beans, kidney beans, etc. You can even use a mixture of beans.
  • Want to make it more authentic? Add 1/2 cup corn.
  • Don’t have red onions? Use white onions, sweet onions, green onions/scallions or shallots. If you don’t have any onions at all, consider adding 1 clove of garlic for a similarly pungent bite.

How to keep fresh

This black-eyed pea salad is even tastier after marinating overnight. The second day is even better, so it’s extra perfect for meal prep. Keep it fresh in the fridge for up to 5 days. Store it in an airtight glass container for best results.

This bean salad should not be frozen.

You’ll also love these hearty salad recipes

Marinated White Bean Salad

Peach White Bean Salad

Chickpea Tuna Salad

Carrot and chickpea salad

Black Eyed Pea Salad

This cold black-eyed pea salad is ideal for warm-weather meals and meal prep and can be enjoyed as a side dish or main.

material

  • 3 the cup Cook black-eyed peas
  • 1/2 the cup Minced celery
  • 1/4 the cup Chop red onion
  • 1 Medium roasted red bell pepper to cut
  • 1 spoon Dijon mustard
  • 1 spoon Apple cider vinegar
  • 1-2 teaspoon Hot sauce depends on your spice tolerance
  • 1 teaspoon Pure maple syrup or agave
  • 1 1/4 teaspoon Sea salt
  • 1 teaspoon Dried oregano
  • 1 teaspoon dried thyme
  • 2 spoon Extra virgin olive oil
  • 1/4 the cup Chopped parsley

instructions

  • In a large bowl, toss together the black-eyed peas, celery, onion, and roasted red bell pepper.

  • In a small bowl, whisk together the mustard, vinegar, hot sauce, maple syrup, salt, oregano, and thyme. Continue to drizzle in the oil until the mixture is well combined and creamy. Pour the dressing over the black-eyed peas and stir well to combine. Add the parsley and stir further.

  • Let this salad marinate for a few hours or overnight before serving. It gets tastier as it marinates.



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