Black Eyed Pea Salad

A bright, tangy, make-ahead salad with black‑eyed peas, crunchy vegetables, and a lightly sweet vinegar dressing—perfect for potlucks and cookouts.

Black‑Eyed Pea Salad

A bright, tangy, make-ahead salad with black‑eyed peas, crunchy vegetables, and a lightly sweet vinegar dressing—perfect for potlucks and cookouts.

Ingredients

• 3 cups cooked black‑eyed peas (or 2 cans, 15 oz each), rinsed and drained

• 1 cup diced bell pepper (any color)

• 1 cup diced celery

• 1 cup halved cherry tomatoes (or 1 large tomato, diced)

• 1/2 cup finely diced red onion

• 1/3 cup chopped fresh parsley (or cilantro)

• Optional: 1 small jalapeño, seeded and minced

• Optional: 4 slices cooked bacon, crumbled (or smoked turkey)

Dressing

• 1/3 cup apple cider vinegar

• 1/4 cup olive oil (or neutral oil)

• 1–2 tbsp sugar or honey (to taste)

• 1 tsp Dijon mustard

• 1 tsp hot sauce (optional)

• 1/2 tsp kosher salt, plus more to taste

• 1/4 tsp black pepper

• 1/2 tsp garlic powder (or 1 small clove garlic, minced)

Instructions

1. Combine the salad: In a large bowl, mix black‑eyed peas, bell pepper, celery, tomatoes, red onion, parsley, and jalapeño/bacon (if using).

2. Make the dressing: In a jar or small bowl, whisk (or shake) vinegar, oil, sugar, mustard, hot sauce, salt, pepper, and garlic.

3. Toss: Pour dressing over the salad and toss well.

4. Chill: Cover and refrigerate at least 30 minutes (1–4 hours is even better) so the flavors meld.

5. Taste and serve: Adjust salt, pepper, and sweetness. Serve cold or cool.

Make‑Ahead, Storage & Variations

• Make-ahead: Best after it sits at least 30 minutes; great the next day.

• Storage: Refrigerate up to 3–4 days; stir before serving.

• Add-ins: Diced cucumber, corn, diced avocado (add right before serving), or crumbled feta.

• More Southern: Swap parsley for thin-sliced green onions and add a pinch of celery seed.