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Black-Eyed Pea Salad

Rule #33: Good luck comes to those who make it for themselves.

I’m always looking for another fresh, easy recipe that could pair with most any main dish. This Black-Eyed Pea Salad is one of those recipes! It’s a beautiful blend of flavors and textures, and it couldn’t be easier to make! This black-eyed pea recipe would also be perfect to ring in the New Year and grab that extra bit of luck we are all looking for!

Black Eyed Pea Salad

Just build the salad, shake that vinaigrette, and let the New Year roll on in!

Black Eyed Pea Recipe

I’m not sure where the tradition of eating black-eyed peas on New Years came from, but I know growing up, we always had to have at least one spoonful.

healthy Black Eyed Pea Salad

First, combine 1 can of black-eyed peas (drained and rinsed), a handful of chopped cherry tomatoes, some chopped cilantro, and diced red bell pepper.

Second, make your vinaigrette by combining olive oil, lime juice, salt, pepper, and agave in a mason jar. Just shake until everything is well blended. You can also just whisk the vinaigrette together in a small bowl.

I like to make a bed of some kind arugula salad blend to put the black-eyed pea mixture on top of.

Just look at all those delicious, leafy greens!

Give everything a good toss in a large bowl, or just build the salad on a large platter and drizzle the vinaigrette on top.

If the New Year looks this good already, it’s gonna be one fantastic year indeed!

Black-Eyed Pea Salad

Who knew good luck could taste so good?

Black Eyed Pea Salad good luck

This side dish would pair well with:

Turkey Stuff Bell Peppers

Mexican Pork

Jalapeño Popper Chicken

Adobo Chicken

Buffalo Chicken Meatballs


Black-Eyed Pea Salad

1 (12-oz.) can black-eyed peas, drained and rinsed
2 tbs. cilantro, chopped, plus more for garnish
1 small or medium red bell pepper, chopped
Handful of cherry tomatoes, chopped
3 tbs. extra-virgin olive oil
3 tbs. lime juice (juice of about 2 small limes)
1 tsp. Kosher salt
¼ tsp. freshly ground black pepper
2 tbs. agave or honey
2 cups arugula, romaine, or butter lettuce blend

Combine black-eyed peas, cilantro, bell pepper, and tomatoes in a large bowl. Toss to combine.

To make the vinaigrette, combine olive oil, lime juice, salt, pepper, and agave in a mason jar or small bowl. Shake the mason jar to combine or whisk in the bowl until blended. Pour into the black-eyed pea mixture and toss to combine.

Arrange the arugula mixture on the bottom of a serving platter. Top with black-eyed pea mixture. Garnish with more cilantro, if desired.

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