Black Eyed Pea Salad

This Black Eyed Pea Salad balances creamy beans with crisp fresh vegetables all tossed in a tangy homemade vinaigrette for a refreshing dish that works as a side or light meal. It’s a perfect addition to any New Year’s Day celebration since black eyed peas are believed to bring good luck, though it’s delicious all year round. I first made it on a chilly winter evening and was surprised how the flavors really deepened after it rested overnight. Since then, it has become a goto salad whenever I want something bright and satisfying without fuss.

I discovered early on that letting the salad sit at least four hours really brings out the best flavor. This salad has become my favorite way to use black eyed peas besides the traditional Southern style, and it’s fun to customize with colors and tastes whenever I make it.

Ingredients

• Black eyed peas: provide creaminess and protein canned works well for convenience or soak and cook dry peas for best texture
• Grape or cherry tomatoes: add juicy sweetness choose firm, vibrant tomatoes
• Red and green bell peppers: bring crunch and color pick crisp peppers without blemishes
• Celery: contributes a fresh, herbal crunch select firm stalks free of browning
• Green onions: offer a mild onion flavor and bright green color choose fresh, upright stalks
• Shallot: adds subtle onion garlic flavor to balance the sharpness of raw onions look for small, smooth bulbs
• Extra virgin olive oil: forms the salad’s rich base use mild if you prefer a less fruity taste
• Apple cider vinegar: provides tang and brightness good quality vinegar makes a big flavor difference
• Fresh garlic: delivers pungent depth fresh cloves over jarred cause a noticeable flavor boost
• Dijon mustard: emulsifies the dressing and adds a touch of heat yellow mustard can be substituted if preferred
• Kosher salt: enhances all flavors use sparingly and adjust to taste
• Freshly ground black pepper: adds mild heat and complexity

Instructions

Add the Salad Ingredients to the Bowl:

Gently combine black eyed peas, grape tomatoes, diced red and green bell peppers, chopped celery, sliced green onions, and finely minced shallot in a large mixing bowl. This forms the colorful base of the salad with varied textures from creamy to crisp.

Whisk the Vinaigrette:

In a separate smaller bowl, whisk together extra virgin olive oil, apple cider vinegar, freshly minced garlic, Dijon mustard, kosher salt, and freshly ground black pepper until well combined into a smooth dressing. This dressing balances richness with tang and spice.

Dress the Salad and Toss Gently:

Pour the vinaigrette over the salad ingredients carefully to evenly coat the beans and vegetables without crushing them. Stir gently using a large spoon or wooden spatula until everything is evenly coated by the dressing.

Cover and Chill for Flavor Development:

Cover the bowl with plastic wrap or a tight fitting lid and place in the refrigerator for at least four hours to allow the flavors to meld. Overnight resting is even better as it deepens the taste and softens the raw edge of the garlic and shallots.

Stir Well Before Serving:

Remove from the fridge and give the salad another gentle stir to redistribute any dressing that settled at the bottom. Taste and adjust seasoning with additional salt or pepper if needed, then serve chilled or at room temperature.

I adore the shallot in this recipe because it offers just enough gentle onion and garlic notes without overpowering the fresh vegetables. It reminds me of celebrating New Year’s Day with my family when the salad was passed around along with the traditional black eyed peas dish. The bright colors and lively flavors always brought smiles and set a hopeful tone for the year ahead.

Storage Tips

To keep the salad fresh, store it in an airtight container in the fridge and consume within five days. Because of the fresh veggies and vinaigrette, freezing is not recommended as the texture will suffer greatly upon thawing. If you want to make ahead, prepare everything but the dressing, and toss just before serving.

Ingredient Substitutions

If apple cider vinegar is unavailable, red wine vinegar or seasoned rice vinegar can replace it for a slightly different but still balanced acidity. Yellow mustard is a milder option if Dijon is unavailable though expect less sharpness. You can swap green bell pepper for yellow or orange varieties to adjust sweetness and color. Beans such as black beans or garbanzo beans can be used instead of black eyed peas for a new twist.

Serving Suggestions

Serve this salad chilled alongside grilled chicken or fish for a light summer meal. It also works well as a vibrant side for a barbecue or holiday spread. Add avocado slices or crumbled feta cheese on top for extra creaminess and richness. For a heartier option, toss the salad with cooked quinoa or couscous before chilling.

Enjoy chilled or at room temperature for a bright easy side that’s full of texture and flavor. Make ahead and chill for at least four hours to deepen flavors.

FAQs About This Recipe

→ How long should the salad sit before serving?

For best flavor, let the salad chill at least 4 hours, preferably overnight to allow the ingredients to meld fully.

→ Can I substitute the apple cider vinegar?

Yes, balsamic, red wine, or seasoned rice vinegar can be used instead for varied flavor profiles.

→ What additional vegetables can I add?

Cucumber, corn, or carrots work well and add extra texture. You can also try black beans or garbanzo beans for variety.

→ Is it okay to use dry beans?

Dry beans can be used if soaked overnight and cooked prior to mixing with the other ingredients.

→ How should leftovers be stored?

Store in an airtight container in the refrigerator for up to 5 days. Freezing is not recommended to preserve texture and flavor.