Easy vegan Black Eyed Pea Salad with crisp, fresh veggies and a tangy garlic-vinegar dressing. Great made ahead of time to enjoy as a side dish, salad, or chip dip! (Gluten-free & oil-free.)
This simple Black Eyed Pea Salad is made with crisp vegetables and an easy garlic-vinegar dressing.
It is fresh, tangy, and oil-free.
Plus it is 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 is great served next to fresh guacamole!)
Ingredients for Black-Eyed Pea Salad
For this bean salad recipe you will need:
- Black-eyed peas
- 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 or cherry tomatoes: I use these because they are so sweet and flavorful, but feel free to substitute roma tomatoes or other garden tomatoes.
- Fresh parsley or fresh cilantro
- Rice vinegar: I use unseasoned vinegar which does not include added sugar.
- Garlic clove
- Agave: Or other sweetener of choice.
- Salt
Tip: The dressing is oil-free, however feel free to toss 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 add 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 it 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, browse all bean recipes or oil-free recipes.
Healthy Black-Eyed Pea Salad
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
Nutrition Per Serving (Estimate)
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diving in baja california
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.
Kaitlin | The Garden Grazer
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!
essayshark
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.
Kaitlin | The Garden Grazer
Thanks! Hope you enjoy it. I love the "heartier" dips as well.