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Pioneer Woman Black-Eyed Pea Salad

Pioneer Woman Black-Eyed Pea Salad - recipe card
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This vibrant salad brings together tender black-eyed peas, crisp vegetables, and a zesty red wine vinaigrette for a dish that is both hearty and refreshing. The combination of earthy beans, crunchy peppers, and tangy dressing makes it a perfect side for any meal, from casual picnics to holiday feasts.

Ingredients

Scale
  • 2 (15-ounce) cans black-eyed peas, drained and rinsed
  • 1 medium red bell pepper, seeded and small diced (about 1 cup)
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, finely diced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh cilantro, chopped
  • 1/3 cup extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 clove garlic, minced
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon sugar (optional, to balance acidity)

Instructions

  1. Drain and rinse the black-eyed peas in a colander under cold running water. This removes excess sodium and canned liquid, ensuring a cleaner flavor. Let them drain thoroughly while you prepare the vegetables.
  2. Seed and dice the red bell pepper into 1/4-inch pieces. Cut the cherry tomatoes in half. Finely dice the red onion to about the same size, and chop the parsley and cilantro. This uniformity ensures every bite is balanced.
  3. In a large mixing bowl, combine the black-eyed peas, diced red bell pepper, halved cherry tomatoes, red onion, parsley, and cilantro. Toss gently with a spatula to distribute the ingredients evenly without crushing the beans.
  4. In a small bowl or a glass measuring cup, whisk together the olive oil, red wine vinegar, minced garlic, Dijon mustard, kosher salt, and black pepper. Whisk until the dressing is emulsified and smooth.
  5. Taste the dressing and, if the vinegar seems too sharp, add the optional 1/2 teaspoon of sugar and whisk again. The sugar will balance the acidity without making the dressing sweet.
  6. Pour the dressing over the black-eyed pea mixture. Use a spatula to gently fold the dressing into the salad, ensuring all ingredients are coated evenly. Continue folding until the dressing is well distributed.
  7. Let the salad stand at room temperature for 10 minutes before serving. This allows the beans to absorb some of the dressing, enhancing the overall flavor.
  8. Serve the salad at room temperature or chilled. For best flavor, refrigerate for at least 1 hour to allow the ingredients to marinate, then taste and adjust salt or vinegar if needed.

Notes

Store covered in the refrigerator for up to 4 days. The salad will absorb dressing as it sits, so you may want to add a splash of extra olive oil or vinegar before serving. To freeze, transfer to an airtight container and freeze for up to 1 month; thaw overnight in the fridge and stir well before serving. This salad is excellent as a side or a light lunch, and pairs well with grilled chicken or fish.

Nutrition

Keywords: black-eyed pea salad, Southern pea salad, black-eyed peas, quick salad, no-cook salad, side dish, potluck recipe, vegetarian salad, healthy salad, gluten-free salad, red wine vinaigrette, fresh herb salad

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-black-eyed-pea-salad-recipe/