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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 day by day. Enjoy this salad as a clean side dish, on toast, as a dip, with a leafy salad, or on its own. It’s also great for potlucks, picnics, and cookouts. Don’t just reserve this salad for the summer months, enjoy it all year. Even on new years day! You’re going to love this black-eyed pea salad recipe!
Table of Contents
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.
- Delicious and full of crunchy fresh textures
- Easy to make
- Simple ingredients
- No cooking necessary
- Kid-friendly
- Perfect for meal prep––gets better day by day
- Healthy & filling
The Star ingredients
BLACK-EYED PEAS, aka Cowpeas. If you know me, you know that black-eyed peas are my favorite beans. They have the best savory nutty flavor. They are my favorite bean to use for 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’ve cooked and cooled completely. Want more black-eyed pea recipes? Try these: Black-Eyed Pea Sweet Potato Curry and Good Luck Black-Eyed Peas. Even more in my cookbook.
ROASTED RED PEPPER Use roasted red pepper instead of raw bell peppers for a smoky flavor and softer texture. You can roast bell peppers on your own or buy them in a jar.
To roast them at home: place whole red bell peppers in the broiler for 30 minutes, turning every 10 minutes. The skin will char (turn black), while the flesh softens. Remove from the oven, and allow the peppers to cool until safe to touch––they will collapse on themselves as they cool. When safe, use your hands to gently remove the charred skin, stem and seeds. Chop and use in the salad.
FRESH PARSLEY You can never have too many fresh herbs. I like using parsley in this recipe, but you can also use cilantro and/or dill. Even basil would be delicious. Dry parsley is not a suitable replacement.
How to Make Black Eyed Pea Salad
STEP ONE Add the cooked black-eyed peas to a large mixing bowl along with all of the other salad ingredients.
STEP TWO In a separate small bowl, or jar with lid, combine the mustard, apple cider vinegar, hot sauce (optional), maple syrup, sea salt, oregano, thyme, and extra virgin olive oil. Whisk the dressing ingredients until smooth. Pour the dressing over the beans in the large bowl.
STEP THREE Add chopped parsley, and toss the ingredients. Season to taste with more salt and black pepper. Serve and enjoy!
Ingredient Swaps
- Don’t have black-eyed peas? You can make this salad with any firm bean: chickpeas, black beans, canellini beans, kidney beans, etc. You could even use a mix of beans.
- Want to make it more authentic? Add 1/2 cup of corn.
- No red onion? Use white onion, sweet onion, green onions/scallions, or shallots. If you don’t have any onions at all, consider adding 1 clove of garlic for a similar sharp bite.
How to Keep it Fresh
This black eyed pea salad is tastier after it marinates overnight. Even better the second day, so it’s extra perfect for meal prep. Keep it fresh in the refrigerator for up to 5 days. Store it in a glass airtight container for best results.
This bean salad should not be frozen.
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Black Eyed Pea Salad
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Ingredients
- 3 cups cooked black-eyed peas, or 2 15-oz cans of black-eyed peas (drained and rinsed). Equivalent to approximately 1 cup of uncooked beans.
- 1/2 cup minced celery
- 1/4 cup minced red onion
- 1 medium roasted red bell pepper, chopped, or use raw red bell pepper
- 1 tbsp smooth Dijon mustard
- 1 tbsp apple cider vinegar
- 1-2 tsp hot sauce, to taste
- 1 tsp pure maple syrup, or agave syrup
- 1 1/4 tsp fine sea salt
- 1 tsp dried oregano
- 1 tsp dried thyme
- 2 tbsp extra virgin olive oil
- 1/4 cup chopped fresh parsley
Instructions
- In a large bowl, toss together the black eyed peas, celery, onion, and roasted red bell pepper until well combined.
- In a small bowl, whisk together the mustard, vinegar, hot sauce, maple syrup, salt, oregano, and thyme. Drizzle in the oil while whisking vigorously until the mixture is well blended and creamy.
- Pour the dressing over the black-eyed peas and toss well to combine. Add the parsley and toss again.
- Cover and refrigerate for a few hours to overnight before serving to let the salad marinate. It gets tastier as it sits.
This is so fresh and innovative. It’s like the South meets California. Nice flavor. Easily adaptable to what’s on hand, but I like it best the way it’s written. Thank you!!
a classic and so delicious! Thank you for putting this back on my radar, especially with summer coming 😋
Thanks so much!! This one is going to be in my new YT video (going live tonight) along with some other yummy bean salads for summer 🌞
If I could give this recipe a 10, I would! Sooo good. Took it to a party and had to pass along the recipe to everyone, who couldn’t get enough of it. Left it in the marinade overnight, as recommended, and added just a bit more honey. Thanks for posting this super simple tasty salad!
I’m so glad you enjoyed it! Thank you for sharing! I took it to our family Easter celebration, and it was a hit. Always a winner!
yummy 😋! I’ve been loving & following Jenne since Al Roker! You’re getting better with age!!! luv ya! 😘 luv baby J too!
This black-eyed pea salad is delicious! I tried it right after I made and I love it, I can only imagine how good it’s going to be after it sits for a few hours. This will definitely be a repeat recipe for me!
The Black Eye Pea Salad, hands down a favorite for me, as it extends the range of influence of the black eye pea, which is not that common, while also extending the range of run of the mill salad ingredients. It’s got legs, too, ingredients can be adapted by those who prefer a color-pallet plate, or seasonal look. I would compare the flavor profile of the humble pea with that of the umami savory taste. It blends in with many veggies and condiments. Fun, good, inexpensive. What is not to like.
Thanks for sharing!! Black eyed peas are my favorite, and I LOVE trying new recipes with them.
Made this salad for work, celebrating Juneteenth this year, and it was delicious, definitely overnight chill made it so good! Everyone lovedcit!
Hi Doris! That’s wonderful Thanks for sharing!
Great quick salad! I love the mustard twist. The recipe does not state the amount of olive oil to add but I winged it.
Thanks Susie! Just double checked, the recipe calls for just 2 tablespoons olive oil.
I have made this salad in the past with a slightly different recipe. Previous recipes instructed to drain and rinse the canned peas. However this recipe does not. I poured off most of the liquid but didn’t rinse the peas. Big mistake! I also used balsamic vinegar rather than apple cider vinegar and always received compliments. This is a good recipe. Just drain and rinse your peas if they are canned. I have added cherry tomatoes and yellow bell peppers in the past and I think they make a little prettier presentation. Cucumbers work well too.
Thanks for sharing! I’ll make sure it says that in the post now. I always drain and rinse mine 🙂