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Black-Eyed Peas Salad

Black-Eyed Peas Salad

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tablespoon chopped fresh or 1 teaspoon dried cilantro leaves



can (15 to 16 oz) black-eyed peas, drained, rinsed


can (11 oz) whole kernel sweet corn, drained


oz Colby-Monterey Jack cheese blend, cut into 1/2-inch cubes (1 cup)


cup chopped green onions (8 medium)


medium tomatoes, seeded, coarsely chopped


medium green bell pepper, coarsely chopped

Lettuce leaves, if desired

Hide Images

  • 1

    In small jar with tight-fitting lid, place dressing ingredients; shake well.

  • 2

    In large bowl, mix all salad ingredients except lettuce leaves. Pour dressing over salad; toss gently to coat. Cover; refrigerate at least 2 hours to blend flavors.

  • 3

    To serve, line plates with lettuce. Spoon salad onto lettuce.

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
% Daily Value
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrate
Dietary Fiber
Vitamin A
Vitamin C

1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • Enjoy an easy to make and delicious black-eye peas salad, perfect for lunch or as a side for dinner.
  • 2009 © and ®/™ of General Mills

Senegalese Black-Eyed Pea Salad

This recipe caught my eye as I was poring over the May issue of Saveur Magazine on the flight home. It’s from their feature on Senegal called “A Feast for All,” which is a country that has recently been brought to my awareness by my new friend Bill.

Bill has told me stories about his time in Senegal a couple of years ago Penny de los Santos‘ vibrant, rich photographs of Senegalese cooking and culture brought his stories to life for me.

This salad is not one of the signature Senegalese dishes that Bill described to me, but it seemed fresh, light and simple, which is precisely the kind of food I’ve been craving since gorging myself on Milk Bar treats and sandwiches in New York.

Since I got home, I’ve been mulling over the people and personalities I encountered during my trip. I feel honored to have had the chance to hang out with such fine bloggers. The voices behind each blog rang true each person was exactly as I had imagined them to be. It was almost like all my favorite characters came to life.

I met so many great people at the Saveur party and on Veronica‘s rooftop that listing them by name seems a futile effort, but thank you to all for being so individually wonderful. Highlights included late night Shack Shack with Alaina, Nicole, Kimberley and Cara, riding the subway to Long Island City with Kasey and chattering away about the realities of food blogging with Sarah, Laura and Yossy. Big thank you to Elizabeth for hailing a cab for this clueless Oklahoma girl in the rain, to my good friend Samee for accompanying me on the trip and to Kyle for being the greatest host and tour guide ever. It was grand.

  • Black-Eyed Peas
  • Yellow Corn
  • English Cucumber
  • Roma Tomatoes
  • Red Bell Pepper
  • Red Onion

Black-Eyed Pea Salad is not limited to the ingredients listed above, nor are you required to use all of the ingredients above in your own rendition. You can make Black-Eyed Pea Salad your very own by omitting the ingredients you don’t care for and adding in those you love.

Portuguese Salad of Black-Eyed Peas with Tuna

Ingredients US Metric

  • 1 1/2 cup dried black-eyed peas, picked over and rinsed
  • 5 tablespoons extra-virgin olive oil, or more if needed
  • 3 tablespoons white wine vinegar, or more if you want a zingier taste
  • 1 small yellow onion, cut in half then sliced into thin half moons (about 1/2 cup)
  • 2 small garlic cloves, minced
  • 4 tablespoons flat-leaf parsley leaves, thinly sliced
  • 9 ounces (1 1/2 six-ounce cans) imported tuna in oil, well drained and lightly flaked
  • Kosher salt and freshly ground black pepper


Place the black-eyed peas in a large saucepan, add enough water to cover, and soak for 2 hours. Drain and fill the pot with fresh water. Bring to a boil over high heat, reduce the heat to low, and simmer until the beans are tender but still hold their shape, 20 to 30 minutes. Drain and set aside.

In a small bowl, whisk the oil and vinegar until blended.

In a large serving bowl, combine the black-eyed peas, onion, garlic, and 3 tablespoons of the parsley. Pour in about 3/4 of the dressing and toss to coat. If you’d like, add some or all of the remaining dressing. Fold in the tuna, season with salt and pepper to taste, and cover with plastic wrap. Refrigerate for at least 2 hours for the flavors to blend.

Remove from the fridge 30 minutes before serving. Take a taste and, if desired, add a splash of oil or vinegar or season with salt and pepper. Toss, sprinkle with the remaining 1 tablespoon of parsley, and bring to the table. Originally published April 15, 2009.

Recipe Testers' Reviews

This Portuguese tuna salad recipe is the bomb. All the flavors come together perfectly. I took the description to heart and made it slightly different with what I had on hand.

The first time I made it with pinto beans, in place of black-eyed peas, it was so good. The second time I made I used fresh tarragon, in place of parsley. I did use slightly less olive oil the second time because the recipe had plenty of oil and flavor.

Additionally, it tasted delicious right after it was made. This recipe makes about 8 servings and is an easy go to for the week.

The basic salad is delicious. I love black-eyed peas and have a marinated black-eyed pea salad I make on occasion, and that’s what drew me to this.

In the spirit of never making this the same way twice, when I served more of the salad for lunch a day after first serving it, I plated it over baby arugula. Not only did it look gorgeous, but the peppery greens added a lovely new note to the earthiness of the black-eyed peas and rich, mild fishiness of the oil-packed tuna.

The first time I served this salad, it had been refrigerated for 3 hours and then rested at room temperature for another 30 minutes. By the second and subsequent days, the flavors had married more thoroughly and the salad got even better. It is definitely improved by being made ahead of time as much as possible.

I loved the raw onion in this. At first, I thought there might be too much (especially because the only small onion I had was fairly old and pungent), but I would have been happy with even more onion than was in here. The bite from the onion worked well with the other combined ingredients.

I had some black-eyed peas in my cabinet that I needed to use up and ran across this recipe. Surprise! I had all the other ingredients on hand as well. It seemed the perfect summer meal, and it was. I cooked my peas in the morning and mixed up the salad to let it blend in the fridge. I took it out when I started to make some cornbread to go with it, and I let it sit at room temperature for 30 minutes before serving, as suggested in the recipe. I usually don’t enjoy black-eyed peas without tomatoes, but this was an eye-opener, as it was delicious.

Even my picky hubby enjoyed this one. A perfect light summer meal on a hot, humid day.

I went into this Portuguese tuna salad ecipe a skeptic of a bean-tuna combo, but I came out a believer. It just sort of . works. The black-eyed peas add a nice creaminess and the tuna chimes in with a fresh note. This would for sure be improved by cooking your own black-eyed peas, but my canned ones sufficed. However, I would not recommend using any but the fanciest canned tuna.

Easy, delicious, satisfying. This Portuguese tuna salad recipe is perfect for a quick lunch, a light dinner, or maybe part of a summer cold salad buffet. It came together quickly, and despite having just a few basic ingredients, it really packed great flavor. This will be a staple in our house.

I used canned black-eyed peas, which worked great and made it much easier to envision this as a last minute dish.

I adjusted the dressing slightly—for my tastes I think cutting the dressing back by a 1/2 or 1 tablespoon would be sufficient. I held back that amount after dressing gradually and tasting and was very happy with the flavor.

Canned tuna and black-eyed beans are ingredients that we always have in the pantry. This is a recipe that we prepare whenever we don’t have time to cook, or we don’t feel like it, but mainly because it is a recipe that the whole family likes a lot. It is much more appreciated in summer, where we can add boiled eggs, tomatoes, potatoes, sweet potatoes, arugula, broccoli—the possibilities are endless.


#LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.


I made Atum com Feijão Frade from David’s recipe in Milk Street magazine November/December 2020. It was delicious. And, I am not a salad person.
Use good tuna. I used Ortiz, Tuna Bonito Del Norte In Olive Oil Jar, 280g.

Hey, dave. I’m glad you enjoyed the recipe! They dressed it up a bit with the apple and greens, but it’s still good.

Black-Eyed Peas Salad Recipe

Easy Black-Eyed Peas Salad Recipe is so fresh, light and flavorful. Black-eyed peas, corn, bell pepper, onion, celery and cilantro tossed with a delicious homemade Italian dressing.


Since living in Florida, I’m learning more about the traditions, eating black-eyed peas during the New Year’s is one of the traditions here.

This Black-Eyed Peas Salad recipe is so delicious, healthy, and colorful. It is the perfect side dish that can be served all year round. Just like my Sweet Potato Pie and Southern-Style Collard Greens.

Black-Eyed Pea Pasta Salad Ingredients needed:

The mayonnaise and Italian dressing together is the perfect addition to this salad. It’s so creamy and just enough flavoring. Try this salad with our pulled pork barbecue for a wonderful meal. If you love black-eyed peas like we do, you will also love this casserole, it has great reviews.

Are you reading our digital magazine, Front Porch Life? It’s full of great new recipes, country living, fantastic people, southern charm, cooking tips and so much more. We send it directly to your email so you can start reading, cooking and relaxing immediately! This is our premium content not found on our website. Join 1000’s of others today and start enjoying our magazine!

Southern Black-Eyed Pea Salad

4 cups cooked dried black-eyed peas or 2 (15 ounce) cans, drained

1 small cucumber, peeled and chopped

1 cup cooked fresh corn or could use canned or frozen

1/2 to 1 cup chopped purple onion or can use green onions

1 cup cooked chopped ham, (optional)

1 teaspoon celery seeds or 1/2 cup chopped celery

1 tablespoon white granulated sugar

2 tablespoons white vinegar

2 tablespoons oil such as canola, olive or vegetable

1 teaspoon minced garlic, (optional)

1/2 teaspoon cumin (optional)

few drops hot sauce (optional)

Combine all ingredients along with spices, sugar, vinegar and oil. Mix well with spoon. Refrigerate for several hours or overnight before serving. Makes 6 cups. Enjoy!

Recipe Tips

  • You'll find canned black eyed peas in the same grocery aisle as kidney beans, garbanzos, etc. Look for ones that are "unseasoned" for this recipe.
  • Don't think of this as a New Year's dish only! The peas we serve for New Year's are cooked long and slow and seasoned with smoked meats. This salad is fresh and bright and perfect for summer meals.
  • I strain the salad before serving (a large slotted spoon works well for this), but it's not necessary. If you do strain it, save the marinade and put any leftovers back into it for storage.

Black-Eyed Pea and Grain Salad Recipe

This filling vegetarian dish comes together in less than 30 minutes. Texas caviar, the classic combo of black-eyed peas, peppers, cilantro, and scallions, inspired this zesty main dish salad. Black-eyed peas have been a favorite legume in the South for generations. The traditional method of serving is to boil them with ham hocks or bacon and serve with cornbread. In recent years, black-eyed peas have found their way into hummus dips, Southern caviars, and healthier dishes, such as this grain salad, which uses bulghur wheat, an ancient grain. The beauty of many of the popular ancient grains, such as quinoa, couscous and bulghur, is they can add a heartiness and texture to many dishes without adding weight or bulk. Made from cracked wheat, bulgur wheat is often cooked like rice and is the perfect addition to stews, pilafs, salads, and vegetarian burgers. Bulgur wheat is a whole-wheat grain that has been cracked and partially pre-cooked, therefore making it quick to prepare at home. As a whole grain, it's naturally high-fiber, low-fat, low-calorie, vegetarian and even vegan. This dish comes in under 500 calories. Have fun and experiment with different ancient grains and see how they can add a new spin to your daily meals.

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Simple Black-Eyed Pea Salad

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Perfect for lunch, a side dish, or even a light supper, you&rsquore going to love this Simple Black-Eyed Pea Salad because it&rsquos delicious and so easy to make.

This page may contain affiliate links. Click to learn more. As an Amazon Associate I earn from qualifying purchases.

So apparently, eating black-eyed peas on new year&rsquos day for good luck is a thing. How did I not know that until this past December?

Did you know?

I only learned about this tradition on new year&rsquos eve, so I didn&rsquot have any black-eyed pea dishes planned. But I wanted to make one, because why not? It may all be for fun, but who wouldn&rsquot want the chance at a bit of good luck in the new year?

I checked to see what I had in the cupboards and fridge. Luckily, I had some dried black-eyed peas and lots of veggies. So with what I had, I threw together this simple black-eyed pea salad as a side dish for our new year&rsquos day supper.

(If you&rsquore curious, the tradition seems to have started in the southern United States, and the traditional black-eyed pea dish served is called Hoppin&rsquo John <&ndash that&rsquos a link to the vegan version of the dish!)

When I say this salad is simple, I mean it&rsquos really simple. You probably have most, if not all, of the veggies in your fridge right now. And if you don&rsquot have something, you can swap things out.

It&rsquos also a very flexible recipe. You can add different things to it, depending on your tastes (red bell pepper, green bell pepper, corn, etc.). The dressing is also simple, just four ingredients and it&rsquos super tangy with a very slight hint of sweet.

Before you make this recipe, have a look at how easy it is to make in the video found either above or on the side (if you&rsquore on desktop) or below in the recipe card (if you&rsquore on mobile):

See? Quick and easy, right? My kind of recipe.

Another plus for this recipe, other than being really easy to make (and the chance of it bringing you a little luck!), is that it can be used in many ways. You can serve it as a side dish, a light dinner, a potluck contribution, a summer BBQ salad, and even lunch.

Since making this salad on new year&rsquos day, it has become a go-to for lunches. Despite having easy access to all of the recipes on the internet, the many cookbooks I own, and even all of my own recipes, I always seem to have a problem with lunch.

I work from home, and I can sometimes get really into my work, so when it&rsquos lunch time, I want to have something quick, nutritious, and delicious.

This simple black-eyed pea salad recipe has, thankfully, become one of the solutions to that problem. I like to make it on the weekend and have it ready for lunches during the week.

Salads are usually pretty simple to make and it doesn&rsquot get any more simple than this. If you make it, post a pic and tag me on Instagram (@delightfuladventures) or leave me a comment and rating below.

If you like this simple black-eyed pea salad recipe, you may also like these other easy vegan recipes:

Watch the video: Αρακάς Κοκκινιστός. Άκης Πετρετζίκης


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  2. Kelvin

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  3. Jael

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  4. Mojinn

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