Make-Ahead Black-Eyed Pea Salad

This is a great summer black-eyed pea salad recipe, given to me by a friend. Nutritious and colorful, it's sure to be a hit!

Prep Time:
15 mins
Cook Time:
1 hrs 10 mins
Additional Time:
17 hrs
Total Time:
18 hrs 25 mins
12 servings


  • 1 (16 ounce) package dry black-eyed peas

  • ½ green bell pepper, diced

  • ½ red bell pepper, diced

  • ½ yellow bell pepper, diced

  • ½ small red onion, diced

  • 1 stalk celery, diced

  • 2 stalks scallions, chopped

  • cup vegetable oil

  • cup white vinegar

  • cup white sugar

  • 1 clove garlic, minced

  • 1 drop hot pepper sauce (such as Tabasco®), or to taste

  • salt and ground black pepper to taste

  • ¼ cup chopped fresh parsley

  • ¼ cup chopped fresh basil


  1. Place peas into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain.

  2. Mix bell peppers, onion, celery, and scallions with peas in a large bowl.

  3. Mix oil, vinegar, sugar, garlic, hot sauce, salt, and pepper in a small bowl. Add to pea mixture and toss to coat.

  4. Cover and marinate in the refrigerator for 8 hours, or overnight. Add parsley and basil just before serving.

Nutrition Facts (per serving)

163 Calories
3g Fat
26g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 163
% Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 3%
Sodium 12mg 1%
Total Carbohydrate 26g 10%
Dietary Fiber 5g 16%
Total Sugars 5g
Protein 9g
Vitamin C 23mg 114%
Calcium 51mg 4%
Iron 3mg 19%
Potassium 481mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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