Black Eyed Pea Salad

This refreshing and wholesome Black Eyed Pea Salad is a delicious bean salad loaded with simple ingredients. Nutrient-packed black-eyed peas, corn, bell peppers, onion, jalapeños, and fresh parsley tossed in a zesty dressing. This quick and easy dish is so vibrant, fresh, and flavorful! It’s the perfect side item to serve alongside your favorite main entrees or enjoy this salad as a snack with some tortilla chips!

What’s good, y’all?! I’m still all about summer over here…and that’s crazy work because normally, around this time, I’m anxiously awaiting the fall. Ha! Nonetheless, I hope you’re well and eating very good. I’ve been recipe testing away to bring you more incredible eats for the rest of the year. I’m talking about bangin’ main dishes, showstopper sides, and delectable desserts that are insaneee. But today though, I want you to get into this black eyed pea salad!

Black Eyed Pea Salad!!! 😍

Friends, the way I’ve been loving this salad thooo. Bean salads are one of my favorites! The hearty bean of choice here is all about black-eyed peas! This super simple + easy black eyed pea salad is flavorful and such a versatile dish to serve up. Combine all the ingredients into a bowl, whip up the dressing, and toss it all together. It’s a feel-good salad that’s loaded with a variety of ingredients. Serve this black eyed pea salad as a side item or scoop it up with chips, delish!

Let’s Talk About Black-Eyed Peas…

Real talk, once upon a time I loathed these beans lol 😆. Needless to say, my tastebuds grew up and my feelings about ’em have done a complete 180.

So, let’s get a bit nerdy right neowww 🤓…Black-eyed peas, despite their name, are technically classified as a legume and not peas. However, both peas and beans are considered to be legumes because of their edible seeds/pods. Black-eyed peas originated in West Africa and made their way over to the West Indies and then to the American South (the Lowcountry region and Sea Islands of the Carolinas as well as Georgia) via enslaved people.

These same enslaved Africans planted these peas in gardens as they were considered an economical type of fare. During the Civil War, these peas were often eaten in soups and stews while also being used to feed animals on the farm. Fast forward to today, black-eyed peas have maintained their status in the Black community as well as being incorporated into food traditions in the South.

⇢ Try these reader-fave Creamy Southern-Style Black Eyed Peas, too! ♡

Ingredients Needed For This Bean Salad:

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

• Black-eyed peas: The main star! I used canned black eyed peas.
• Sweet corn: I love how this ingredient adds a subtle pop of sweetness.
• Bell peppers: Just two, green + red, they add some crunch and more color.
• Red onion: This onion is nice in salads for its color and relatively mild flavor.
• Jalapeño: For the slightest bit of heat that’s not overwhelming.
• Parsley: Adds a nice herbaceous kick and freshness.
• Cajun seasoning: I use my holy grail Creole Cajun seasoning! This well-rounded spice is clutch here because of its zesty vibe. Make my homemade version or use store-bought Cajun seasoning if you’d like!
• Olive oil: For the foundation of the black eyed pea salad dressing.
• Garlic paste: I use garlic paste over minced for a stronger punch of garlic that blends beautifully in the salad along with the other dressing ingredients.
• Balsamic vinegar: We’re using white balsamic vinegar which has a sweet, tangy, and slightly floral taste. It’s also a bit more crisp/light and not as deep/pungent as dark balsamic vinegar.
• Salt/pepper: To season the black eyed pea salad to taste.

How To Make This Black Eyed Pea Salad Recipe:

(Note: please see the recipe card directly below for the complete written instructions.)

1. In a large bowl, combine the black-eyed peas, corn, bell peppers, onion, jalapeño, chopped parsley, and Cajun seasoning.
2. In a small bowl, combine the olive oil, garlic paste, and vinegar and whisk together until well combined. Pour the olive oil mixture over the black-eyed pea mixture and toss well to fully combine. Give the black-eyed pea salad a taste and season with salt/pepper to personal preference.
3. Transfer the black-eyed pea salad to an airtight container and store it in the fridge for at least 30 minutes to give the flavors some time to meld. Afterwards, go on and serve up this colorful beauty as-is, alongside your favorite main entrees, or devour as a snack with tortilla chips. Yessir, it’s sooo fresh and tasty, whew! 👅👌🏾

Serving Your Black Eyed Pea Salad

This bean salad is the perfect salad to make for nearly any occasion but we love making this one for events, gatherings, cookouts, and all that’s in between! Think friends/family hang sessions, backyard cookouts, game-day eats, parties, etc. Aside from communal-style moments, this black eyed pea salad is also a great meal prep item to have on hand for busy weekdays as well!

Storing Notes

Transfer any leftover black eyed pea salad to an airtight container and store it in the fridge, it’ll keep for 4-5 days. Always toss the salad before serving as natural separation with the dressing may occur.

Aside from this Black-Eyed Pea Salad being super delicious, it’s also quick + easy and makes for a perfect side/snack. Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾

More apps & sides we love:

• Southern Pimento Cheese
• Fried Sweet Plantains
• Cajun Boiled Peanuts
• Honey Butter Cornbread
• Chinese-Style Fried Chicken Wings
• Jamaican Beef Patties

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Recipe by: Quin Liburd- Butter Be Ready

Photography by: Ashley McLaughlin