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Black-Eyed Pea Salad

Rated as 4.5 out of 5 Stars

"Colorful tomatoes, green pepper and red onion contrast nicely with black-eyed peas. --Lynn McAllister, Mt. Ulla, North Carolina"
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10 m servings
Original recipe yields 20 servings


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  • Prep

  • Ready In

  1. In a bowl, combine the first six ingredients. Combine the salad dressing, sour cream and parsley. Add to the pea mixture; toss to coat. Cover and refrigerate for at least 4 hours. Serve with tortilla chips.


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This was great! Made 1/2 the recipe for New Years Day. Omitted the sour cream and useed cilantro in place of the parsley. This also tastes much better when it mellows in the fridge overnight. ...

I end up making this dip for all the parties I attend where I need to bring something. Everyone loves it and requests it again and again. Best served after 1 full day in the refrigerator, this...

A cup of Italian dressing is way too much and I'm going to have to drain this in a colander before I serve it tomorrow. The black eyed peas are litterally swimming in a bowl of liquid. Otherwi...