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This is a great way to lighten up your black eyed peas!

Updated: Aug 28, 2020

Black Eyed Pea Salad


· 3 cups cooked black-eyed peas

· 1 cup chopped parsley

· ½ cup olive oil*

· 4 scallions, roughly chopped

· 1 red bell pepper, stemmed, seeded, and finely chopped

· 1 cup cherry or grape tomatoes, halved

· ¼ cup pickled jalapeno peppers, minced

· 1 medium cucumber, seeded and finely chopped

· Salt and pepper, to taste


· ¼ cup fresh lime juice (about 2 ½ limes, juiced)

· ½ cup olive oil

· ¼ cup cilantro, minced

· 1 clove garlic, minced

· 1 TBSP. salt


1. Add the black-eyed peas, scallions, bell pepper, tomato, cucumber, jalapenos, and minced pepper to a large bowl. Season the mixture with salt and pepper and use a big spoon to toss the salad.

2. Mix the ingredients for the dressing together and pour over the salad

3. Cover and set aside at room temperature for at least 1 hour or refrigerate overnight.

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