• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Garden Grazer

  • Home
  • Recipes
  • Matcha
  • About
  • Newsletter
  • Contact

Black-Eyed Pea Salad (Oil-Free!)

September 2, 2014 By Kaitlin McGinn 4 Comments

Easy Black Eyed Pea Salad with crisp, fresh veggies and a tangy garlic-vinegar dressing. Make it ahead of time for a side dish, salad, or chip dip! (Vegan, gluten-free, oil-free)

Vegan black eyed pea salad in a bowl with spoon

This simple Black Eyed Pea Salad is made with colorful, crisp veggies and an easy garlic-vinegar dressing. Plus it’s totally oil-free! I absolutely adore these tangy, fresh flavors.

Ingredients in a bowl for black eyed pea salad

How to Make Black-Eyed Pea Salad

Preparation for this dish is quick and easy:

  • Rinse and drain black-eyed peas
  • Chop vegetables and herbs
  • Whisk together dressing
  • Then combine everything together!
Black Eyed Pea salad being mixed together in a bowl

You can enjoy it immediately, but it tastes best after it chills and marinates in the fridge for a few hours. Also feel free to add your favorite fresh herbs (parsley or cilantro are wonderful) or jalapeno/cayenne for a kick.

I love how versatile this recipe is – eat it with a spoon as a tangy salad, or grab your favorite chips and enjoy it as a dip. It’s great served next to fresh guacamole.

Black eyed pea salad
Vegan black eyed pea salad in a bowl with spoon
Print Recipe Pin Recipe Leave a Review
5 from 3 votes

Black-Eyed Pea Salad

Black-Eyed Pea Salad with crisp, fresh veggies and tangy dressing. Great made ahead for a side dish, salad, or chip dip!
AuthorKaitlin – The Garden Grazer
Prep Time20 mins
Total Time20 mins
CategoryAppetizer, Side Dish, Snack
CuisineGluten-Free, Oil-Free, Vegan
Servings5 side servings

Ingredients

US Customary – Metric
  • 15 oz. can black-eyed peas
  • 1 bell pepper (I use orange)
  • 1/4 cup red onion
  • 4 oz. grape/cherry tomatoes (or 2 roma tomatoes)
  • 1/4 cup fresh parsley or cilantro (optional but recommended)

For the garlic-vinegar dressing:

  • 1/4 cup rice vinegar*
  • 1 clove garlic, minced
  • 1 tsp. agave (or other sweetener)
  • 1/8 tsp. salt
Prevent your screen from going dark

Instructions

  • Make the dressing: add all ingredients to a small bowl and whisk to combine.
  • Rinse and drain black-eyed peas. Add to a medium bowl.
  • Finely dice bell pepper, red onion, and tomatoes. Roughly chop fresh herbs, large stems removed (if using). Add to bowl.
  • Pour dressing over top and stir well to combine.
  • Can enjoy immediately, but best chilled for at least an hour (or up to 24 hours) first. Re-stir before serving as some dressing will settle at bottom. Enjoy as a salad or chip dip!

Notes

*I use Marukan organic rice vinegar (unseasoned). If using seasoned vinegar, it typically has sugar and salt already added, so omit the agave and salt or use sparingly.
Recipe yields about 3 cups salad. Feel free to double/triple as needed for larger groups.
Other possible additions include: jalapeno, sweet corn, or you could even try roasted red pepper in place of fresh bell pepper.
Recipe adapted from Better Homes & Gardens

Nutrition Per Serving (Estimate)

Calories: 121 kcalCarbohydrates: 22 gProtein: 7 gFat: 1 gSaturated Fat: 1 gPotassium: 364 mgFiber: 6 gSugar: 5 gVitamin A: 1122 IUVitamin C: 41 mgCalcium: 27 mgIron: 3 mg
Did you make this recipe?Please leave a star rating or comment below.
Sign up for email newsletter:Subscribe here!
Vegan black-eyed pea salad with tomato and bell pepper
black eyed pea salad photo collage

Also check out:

  • Avocado Veggie Sandwich
  • Wild Rice Vegetable Soup

Come join The Garden Grazer on Instagram and then share a photo if you make or adapt this! I love seeing your beautiful recreations. (Also please leave a review & star rating below if you give it a try. Your feedback is greatly appreciated – thank you!)

Filed Under: 30 Minutes or Less, Gluten-Free, Recipe, Salad, Sides, Vegan Tagged With: appetizer, bell pepper, black eyed peas, dip, family-friendly, garlic, onion, picnic, potluck, snack, take-along lunch, tomato

Previous Post: « Lentil Salad with Capers and Balsamic-Dijon Dressing
Next Post: Healthy Vegan Chocolate Milkshake (2 Minute!) »

Reader Interactions

Comments

  1. essayshark

    August 25, 2017 at 9:49 am

    What a great recipe! Easy to make as well. I love salsa and I never really eat it with chips cause that’s just not enough for me would probably just eat this on its own too.

    Reply
    • Kaitlin | The Garden Grazer

      September 7, 2017 at 3:00 pm

      Thanks! Hope you enjoy it! I love the "heartier" dips as well 🙂

      Reply
  2. diving in baja california

    November 18, 2017 at 7:54 pm

    The salad looks very colorful. But where can i find this black eyed pea. Is it easily available in stores. But anyhow the recipe looks nice and easy to make.

    Reply
    • Kaitlin | The Garden Grazer

      November 20, 2017 at 5:58 pm

      Hi! Black eyed peas are not as common as other beans, but I’m able to find them in cans at our local grocery store. You can also buy them dried (in bags or the bulk section) and cook your own. Hope that helps and you enjoy the recipe!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Did you make this recipe? Please rate it! (Thank you!)




Primary Sidebar

Hi, I'm Kaitlin! I share easy vegan recipes that are mostly whole food, plant-based, oil-free, & gluten-free. Learn More About Me →

Join 200,000+ followers!

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Copyright © 2021 · thegardengrazer.com

Privacy Policy