Black-Eyed Pea Salad

Black-Eyed Pea Salad

Black-Eyed Pea Salad

Makes 8-10 servings


  • 2 cups dried black-eyed peas
  • 2-3 bell peppers finely chopped (I use red, green and yellow)
  • 2 scallions finely chopped
  • 1 garlic clove finely chopped
  • 1/3 cup olive oil
  • ¼ cup white wine vinegar
  • ¼ cup apple cider vinegar
  • 1 TBSP chopped fresh parsley
  • 1 TBSP kosher salt
  • 1 ½ tsp ground black pepper
  • 2-3 slices of bacon (optional, but it gives a nice smoky flavor)
  • 5 cups low sodium chicken or vegetable broth


  1. Soak peas:
  • Place black-eyed peas in a large bowl. Add cold water to cover the peas by 3 inches
  • Place in refrigerator for 12 hours.
  1. Prepare dressing:
  • Whisk together bell peppers, scallions, garlic, olive oil, vinegars, parsley salt and pepper.
  • Cover and chill dressing for up to 12 hours.
  1. Prepare peas:
  • Drain peas from the soaking water.
  • If using bacon, cook it in a large pot so that fat renders (5-7 minutes), but it is still soft (if not using bacon continue with recipe).
  • Add peas and stir to distribute bacon fat.
  • Add broth and bring to a boil, then reduce heat to a simmer. Simmer until peas are tender, approximately 30 minutes.  Stir occasionally.
  • Remove bacon and drain peas.
  • Transfer peas to a large bowl and add desired amount of dressing (you may have some extra), stir.
  • Chill, and serve cold.

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