Summery Black-Eyed Pea Salad


A delicious black-eyed pea salad that is easy to make and looks beautiful at the table. Great for summer BBQs or potlucks. Tastes even better the next day!

Prep Time:
30 mins
Additional Time:
4 hrs
Total Time:
4 hrs 30 mins
12 servings


  • 6 (15 ounce) cans black-eyed peas, rinsed and drained

  • 1 bunch celery, finely chopped

  • 2 medium red bell peppers, finely chopped

  • 2 medium yellow bell peppers, finely chopped

  • 1 large red onion, finely chopped

  • 3 bunches fresh cilantro, finely chopped

  • ¾ cup extra-virgin olive oil

  • ½ cup lemon juice, or more to taste

  • 3 tablespoons minced garlic

  • 2 tablespoons garlic powder

  • 1 tablespoon lemon zest

  • salt and ground black pepper to taste


  1. Mix black-eyed peas, celery, bell peppers, onion, and cilantro together in a bowl.

  2. Whisk olive oil, lemon juice, garlic, garlic powder, salt, and pepper together in a separate bowl. Toss dressing into beans and vegetables.

  3. For best flavor, refrigerate for at least 4 hours before serving.

Cook's Note:

You can use 3 cans of black beans and 3 cans of white beans instead of black-eyed peas. You can use orange bell peppers instead of yellow.

Nutrition Facts (per serving)

323 Calories
15g Fat
36g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 323
% Daily Value *
Total Fat 15g 20%
Saturated Fat 2g 12%
Sodium 673mg 29%
Total Carbohydrate 36g 13%
Dietary Fiber 9g 32%
Total Sugars 3g
Protein 11g
Vitamin C 79mg 397%
Calcium 80mg 6%
Iron 3mg 14%
Potassium 686mg 15%

* 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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