Black Eyed Pea Salad

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4.93 from 14 votes

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.

Prep Time10

Marinating Time2

Total Time2 10

Course: Main Course, Salad, Side Dish

Cuisine: American

Servings: people

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 dijon mustard
1 tbsp apple cider vinegar
1-2 tsp hot sauce depending on your spice tolerance
1 tsp pure maple syrup or agave
1 1/4 tsp sea salt
1 tsp dried oregano
1 tsp dried thyme
2 tbsp extra virgin olive oil
1/4 cup chopped parsley

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. Drizzle in the oil while whisking vigorously until the mixture is well blended and creamy. Pour the dressing over the black eyed peas and stir well to combine. Add the parsley, and stir more.
Let this salad marinate for a few hours before serving, or overnight. It gets tastier as it marinates.
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If using dried black eyed peas, I recommend soaking them for at least eight hours to achieve the silkiest, tender beans.
The dressing ingredients can also be measured into a jar with a lid. Shake vigorously until emulsified.
This salad is best if it can be made ahead of time. The longer the beans marinate in the dressing, the tastier it is!