Black Eyed Pea Salad

This Black Eyed Pea Salad is a refreshing, light dish perfect for any season. It combines creamy black eyed peas with fresh colorful vegetables, all brought together by a zesty homemade vinaigrette. Whether you are looking for a flavorful side or a healthy main, this salad fits the bill beautifully, making it especially popular for New Year’s Day celebrations when black eyed peas are said to bring good luck.

I first made this salad on a chilly New Year’s Day with my family, and since then it has become a requested tradition every year. The mix of flavors is so satisfying and the colors brighten up any table.

Ingredients

• Black eyed peas: creamy texture and good luck charm if using dry beans soak overnight and cook before use
• Grape or cherry tomatoes: add sweetness and juiciness look for firm and glossy
• Red and green bell peppers: contribute crunch and vibrant color choose peppers that feel heavy for their size
• Celery: adds subtle crispness and freshness avoid ribs that are wilted or discolored
• Green onions: provide a mild onion bite and a nice green splash select firm stalks with fresh tops
• Shallot: delicate flavor with garlic undertones find firm bulbs without soft spots
• Olive oil: extra virgin preferred for robust flavor pick one with a fruity aroma but mild taste if desired
• Apple cider vinegar: tangy acidity balances the salad substitute with balsamic or red wine vinegar if needed
• Fresh garlic: essential for punchy aroma and flavor bulbs should be firm and plump
• Dijon mustard: adds sharpness to the dressing yellow mustard can be used but changes taste profile
• Kosher salt and black pepper: season and enhance the flavors

Instructions

Scoop the Ingredients into a Bowl:

Combine the black eyed peas, diced grape tomatoes, chopped red and green bell peppers, sliced celery, chopped green onions, and finely minced shallot in a large mixing bowl. Set the bowl aside while preparing the dressing.

Whisk Together the Dressing:

In a separate smaller bowl, thoroughly whisk the olive oil, apple cider vinegar, minced fresh garlic, Dijon mustard, kosher salt, and freshly ground black pepper. Make sure the ingredients emulsify into a smooth vinaigrette without any lumps.

Dress the Salad:

Pour the vinaigrette evenly over the vegetable and bean mixture. Use a gentle folding motion with a wooden spoon or spatula so the dressing coats everything thoroughly without smashing the vegetables.

Chill and Marinate:

Cover the bowl with plastic wrap or a lid and place it in the refrigerator. Allow the salad to chill for at least four hours, but preferably overnight. This resting time lets the flavors meld and the beans soak up the dressing.

Stir before Serving:

Before serving, give the salad a gentle stir to redistribute the dressing and check the seasoning. Add extra salt or pepper if necessary to brighten the flavors.

One of my favorite ingredients here is the shallot. It provides a subtle complexity that is both oniony and garlicky without overwhelming the other components. This salad always reminds me of lively family gatherings where everyone eagerly digs in after a good night’s marinating.

Storage Tips

Store leftovers in an airtight container in the refrigerator and consume within five days to enjoy optimal freshness. Because the vinaigrette and vegetables will soften over time, stirring occasionally can keep the salad appealing through the week. Avoid freezing this salad as the texture of the beans and veggies will degrade.

Ingredient Substitutions

If apple cider vinegar is unavailable, balsamic vinegar or red wine vinegar provide a nice alternative but adjust the quantity to taste since balsamic is sweeter. You can swap Dijon mustard with yellow mustard though expect a tangier edge. For the vegetables, cucumbers, corn, or shredded carrots can be tossed in to add variety and bulk. Canned black beans or chickpeas are good alternatives if you do not have black eyed peas.

Serving Suggestions

This salad pairs delightfully with grilled meats or roasted vegetables as a refreshing side dish. It also works well as a light lunch on its own or spooned over a bed of mixed greens for more volume. Top with crumbled feta or goat cheese for a creamy contrast or garnish with fresh herbs like parsley or cilantro to brighten the flavor further.

Let the salad rest to deepen flavors before serving. It makes a colorful, nutritious side or satisfying light main.

Common Recipe Questions

→ How long should the salad sit before serving?

Allowing the salad to sit for at least 4 hours improves the flavor, but overnight is best for full absorption of the vinaigrette.

→ Can I substitute apple cider vinegar?

Yes, balsamic, red wine, or seasoned rice wine vinegar can be used for different flavor notes without sacrificing taste.

→ What other vegetables work well in this dish?

Additional options include cucumber, corn, or carrots for extra texture and color.

→ Can dry beans be used instead of canned?

Yes, dry beans should be soaked overnight then cooked before adding to the salad for best results.

→ How should leftover salad be stored?

Transfer leftovers to an airtight container and refrigerate up to 5 days; freezing is not recommended.