Black-Eyed Pea Salad (Oil-Free)

An easy vegan Black Eyed Pea Salad recipe! It's made with fresh veggies and a tangy garlic-vinegar dressing. Great made ahead of time to enjoy as a side dish, salad, or chip dip! (Vegan, gluten-free, oil-free.)

This simple Black Eyed Pea Salad is made with crisp vegetables and an easy garlic-vinegar dressing.

It's fresh, tangy, and oil-free!

Plus it's incredibly versatile, and includes plant-based protein and fiber.

Serve it as a side dish, salad, or grab your favorite chips and enjoy it as a dip. (It's great served next to fresh creamy guacamole!)

Ingredients for Black-Eyed Pea Salad

For this recipe you will toss together in a medium bowl:

• Black-eyed peas: You will need one 15-ounce can black-eyed peas for this recipe.
• Bell pepper: Any color will work. I use red bell pepper, orange bell pepper, or yellow bell pepper.
• Red onion: Or you can substitute green onions for a milder onion taste.
• Grape tomatoes or cherry tomatoes: I use these because they are so sweet and flavorful, but feel free to substitute roma tomatoes, plum tomatoes, or other garden tomatoes.
• Fresh parsley or fresh cilantro: Simply use whichever you prefer!
• Rice vinegar: I use unseasoned vinegar which does not include added sugar.
• Fresh garlic clove
• Agave: Or you can use another sweetener of choice like pure maple syrup.
• Salt: I use fine grain salt for this recipe. You can also include black pepper to taste.

Note: The dressing is oil-free, however you can whisk in a teaspoon to a tablespoon of good quality olive oil if desired.

Customizing

Make it spicy: Add jalapeño or a pinch of cayenne pepper to taste.

Vegetables: Change it up with the veggies you enjoy. You can also toss in cooked sweet corn or roasted red pepper in place of fresh bell pepper.

Herbs: Stir in your favorite fresh herbs and flavors. Fresh cilantro, parsley, dill, etc.

Serving

It's a great dish to make ahead for picnics, meal prep, potlucks, or take-along lunches.

Traditionally, eating black eyed peas on New Year's Day is also said to bring good luck and prosperity.

Storing

You can enjoy this bean salad immediately, but it tastes best after it chills and marinates in the fridge for a few hours.

Store in an airtight container in the refrigerator. We find it's best when eaten within 3-4 days.

For more inspiration, also browse all bean recipes or oil-free recipes.

Black-Eyed Pea Salad

A black-eyed pea salad made with crisp veggies and tangy oil-free dressing. Great made ahead for a side dish, salad, or chip dip!

5 from 3 votes

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Prep Time: 20 minutes

Total Time: 20 minutes

Author: Kaitlin - The Garden Grazer

Course: Appetizer, Side Dish, Snack

Cuisine: Gluten-Free, Oil-Free, Vegan

Servings: 4 side servings

US CustomaryMetric

Ingredients

• 15 oz. can black-eyed peas
• 1 bell pepper (orange, yellow, or red)
• 1/4 cup red onion
• 4 oz. grape/cherry tomatoes (or 2 roma tomatoes)
• 1/4 cup fresh parsley or cilantro

For the garlic-vinegar dressing:

• 1/4 cup rice vinegar*
• 1 clove garlic, minced
• 1 tsp. agave (or other sweetener)
• 1/8 tsp. salt

Instructions

• Make the dressing: Add all dressing 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. Add to bowl.
• Pour dressing over top and stir well to combine.
• Can eat 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 it as a salad or chip dip.

Notes

*Vinegar: 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.

Other veggies: Add jalapeño, cooked sweet corn, or roasted red bell pepper in place of fresh bell pepper.

Yield: Recipe makes about 3.5 cups salad. Feel free to double/triple as needed for larger groups.

Recipe adapted from Better Homes & Gardens.

Nutrition Per Serving (Estimate)

Nutrition Facts

Black-Eyed Pea Salad

Amount per Serving

Calories

155

% Daily Value*

Fat

 

1

g

2

%

Saturated Fat

 

1

g

6

%

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

1

g

Potassium

 

459

mg

13

%

Carbohydrates

 

28

g

9

%

Fiber

 

8

g

33

%

Sugar

 

8

g

9

%

Protein

 

9

g

18

%

Vitamin A

 

1402

IU

28

%

Vitamin C

 

51

mg

62

%

Calcium

 

41

mg

4

%

Iron

 

3

mg

17

%

* Percent Daily Values are based on a 2000 calorie diet.

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If you are enjoying this healthy vegan black eyed peas recipe, also check out:

• Avocado Veggie Sandwich
• Wild Rice Vegetable Soup
• Cucumber Salad
• Southwestern Chopped Salad

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