Black-Eyed Pea Salad

Since I’m living in Richmond and embracing southern customs, I served black eyed peas on New Years Eve. I only recently heard about this tradition. How it originated is up for debate, but I like this version of the story. Supposedly the little beans bring luck. Something I could use a bit of right now. Maybe these lucky beans will bring me an RN position. But it’s OK if not, I’m happy to eat them anyway. Lucky or not, they’re yummy.

4/23/10: I’ve been astonishingly on top of things this week! I’ve posted a new recipe every single day, which seems to be rare lately. It’s because the mid-semester mania has come to an end. Things are slowing down at school. I have a few more weeks of finals and then I get a May break (not sure what to call it because I already had spring break in March and will have a summer break in August) before I go back and do it all again. At least summer is a mini semester (only 10 weeks). We still haven’t figured out how we’re going to spend our one week of overlapping vacation time together. (Dental school and nursing school have not figured out how to coordinate their breaks. Apparently they could care less that Dustin and I will be forever separated by our schedules. It’s not much fun to be sitting home, homework free, when you’ve got no one to share the time with!) So our brains are hard at work (or distracted rather) planning how to make the most of our week of no responsibility. Where to go? What to do (or not to do for that matter!)…?

In the mean time, I’m enjoying the sunshine and warmth, the open windows and sunroofs, the bees I have to dodge every time I open my front door (I’m pretending to appreciate them, anyway), the flowers blossoming, the birds chirping (that wake me up way too early every morning), and the bounty of fresh food that spring brings. My appetite is turning towards light, fresh, summery dishes. Picnics and BBQ’s are in our future. Oh, I’m so ready to grill!

This bean salad would be a hit on any occasion this summer. It’s quick, inexpensive, and easy. And it’s addictive. I started by piling it high on tortillas chips and then gave up the dipping and swallowed it by the spoonful. It’s full of fiber and protein from the beans and vitamins from the veggies. Rice wine vinegar makes it slightly sweet and all that onion adds pizazz! More black-eyed peas for me, please!

Black-Eyed Pea Salad

INGREDIENTS

2 cans black-eyed peas, drained and rinsed
1 large tomato, diced
1/2 large red onion, diced
1 small or 1/2 large red, yellow, or orange bell pepper, diced
1 jalapeno, diced
4 green onions, sliced
1/3 cup cilantro, chopped
1/4 cup rice wine vinegar (unseasoned)
2 Tbsp. canola oil
1/2 tsp. organic cane sugar
salt and freshly ground black pepper, to taste

DIRECTIONS

1. Toss to combine black-eyed peas, tomato, red onion, pepper, jalapeno, and green onion in a large bowl.

2. In a small bowl, dissolve sugar in vinegar. Whisk in oil. Season with salt and pepper.

3. Pour dressing over bean mixture. Toss to coat. Stir in cilantro and season to taste with salt and pepper. Refrigerate until ready to serve (the longer it sits the better the flavor will be).

Serves 8.

(Adapted from Food Network)

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34 Responses to Black-Eyed Pea Salad

  1. girlonpark April 17, 2013 at 2:19 am #

    I’m gonna try making it tomorrow..did you use olive or canola oil..both are listed in your post. thanks!

    • Jessie April 17, 2013 at 12:59 pm #

      I use canola oil- good catch! I’ve fixed the recipe.

    • girlonpark April 20, 2013 at 12:55 am #

      great! thanks so much for the fast reply…still haven’t made it..haha…crazy week, but tomorrow it’s on! 🙂

    • Jeanne H. May 26, 2013 at 4:37 pm #

      I made this this morning for our lunch. Since we don’t care for the sharp vinegar taste I used Red Wine Vinegarett made by Kraft. It’s delicious!! Thanks for the recipe!!

  2. Kimberly Pierce May 27, 2013 at 9:49 pm #

    Looks amazing! How do I add this to my Pinterest Recipes? I don’t see the Pinterest button?

  3. Gena Groh June 30, 2013 at 8:01 pm #

    I used sesame oil instead of the canola, turned out great!

  4. Denise B August 17, 2013 at 3:44 pm #

    Can you use plain white vinegar?

    • Jessie Davis August 18, 2013 at 8:42 am #

      You could try it but white vinegar is not near as flavorful. Rice, apple, and white wine vinegars are all cheap and easy to find and have much more flavor so I would recommend using one of those!

  5. A.Shack September 9, 2013 at 10:07 am #

    Delish! I used 1 1/4 dried beans.

  6. A.Shack September 9, 2013 at 10:07 am #

    1 1/4 cup dried beans 😉

  7. Andrea December 22, 2013 at 9:31 am #

    How long will this keep in the refrigerator?

    • Jessie Davis December 22, 2013 at 1:07 pm #

      at least several days before the ingredients get too soggy!

  8. Tonya Duffield February 24, 2014 at 2:38 pm #

    I will DEFINITELY be making this again! Better than salsa (to me) and a great way to get some fiber. We had it with Tostitos “Hint of Lime” chips and it was fabulous. Stored leftovers in the fridge, and it was better each time we ate some. I did taste frequently while putting it together based on some reviews that called it “bland”. Ended up adding more cilantro than the recipe called for, and more salt and green onions as well, just based on my particular taste. Also used white wine vinegar and regular white sugar. Hubby thought it was “ok” when I first made it, but went back for more than I expected.

  9. Andrea May 28, 2014 at 10:41 am #

    Making this for the third time today. Hubby and I love it with a spoon or with blue tortilla chips. Yum!!

  10. Ashley ~ 3 Little Greenwoods December 28, 2014 at 11:49 am #

    Thanks so much for this recipe! I’m making it for New Year’s Day. Pinning and sharing!

    I would love for you to share this post {and others} at my next Show Me Saturday linky party. We will be live on January 3rd at 7:00 am EST.

    ~ Ashley

  11. Michelle January 23, 2015 at 1:44 pm #

    Just wanted to say I love this! Lately I make it twice a week and just snack on it.the only difference is I rarely use green onion. Usually I just use a plane yellow onion because that’s what I have on hand. Also I use 3 cans of beans and usually a can of diced tomatoes. Very yummy and I enjoy feeling like I’m sticking to healthier food.

  12. Annie February 17, 2015 at 7:11 pm #

    How long will this last in the refrigerator? I like to try to prep food ahead of time, especially for busy weeknights, so I just wanted to know how long I can safely leave it in the fridge. Thanks!

    • Annie February 17, 2015 at 7:12 pm #

      Oh never mind, saw that my question was already answered! Sorry about that

  13. Barbara P February 26, 2015 at 6:22 pm #

    I’ve made this recipe for summer potlucks, it’s wonderful,and keeps well at picnics. I can’t show up without it.

  14. Deanna March 13, 2015 at 5:44 am #

    I add lime zest and and lime juice and some cayenne pepper. Oh so so good.

  15. Frances July 26, 2015 at 9:33 am #

    I make this same salad with black beans and corn. Delicious.

  16. Andrea January 18, 2016 at 12:34 pm #

    This has become my signature recipe to bring to gatherings and my husband’s FAVORITE snack. We usually serve with blue corn tortilla chips. Life changingly delicious.

  17. Vanie in Texas February 1, 2016 at 4:30 pm #

    I made this yesterday. I substituted Kraft Zesty Italian dressing (I didn’t have the rice wine vinegar and canola oil) and it was yummy!

  18. Fully Alive July 29, 2016 at 1:45 pm #

    Made for dinner tonight but couldn’t wait to have a taste – YUM-O! I quartered petite tomatoes rather than dicing a large whole tomato and used a yellow bell pepper. The colors were beautiful. I added a bit more sugar – not quite another teaspoon and used Alfalfa Honey. We will eat as a side dish, but tomorrow I will eat leftovers as a snack with Charros – corn tostadas.

    Thank you for sharing!

  19. Jamie July 30, 2016 at 2:43 pm #

    There is cilantro in the directions but parsley in the ingredient list. Do you use both or just cilantro?

    • Jessie Davis August 1, 2016 at 10:57 am #

      just cilantro sorry!

  20. Karenzo August 31, 2016 at 8:40 pm #

    I have a similar recipe, but I leave out the jalapeno, but I use 2 cans of black eye peas with jalapeno; a can of white hominy (might switch to corn…no one in my family likes hominy) and the dressing is good seasons Italian with the oil cut back to 1/2 cup.

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