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    Home » Recipes » Salad

    Black-Eyed Pea Salad (Oil-Free)

    Sep 2, 2014 by Kaitlin

    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.)

    Vegan oil-free black-eyed pea salad in a white bowl with spoon

    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!)

    Cooked black eyed peas in a small white bowl

    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.

    Dressing being poured over bean and veggie ingredients in a glass bowl

    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.

    Tossing together a vegan black eyed pea salad with tomatoes and bell pepper

    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.

    Close up view of bean salad in a white bowl with fresh herbs

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

    Vegan oil-free black-eyed pea salad in a white bowl with spoon

    Healthy 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
    Print Recipe Pin Recipe Comment
    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

    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
    Healthy 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.
    Did you make this recipe?Leave a star rating or comment below!

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

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

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    Reader Interactions

    Comments

    1. 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
    2. 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 07, 2017 at 3:00 pm

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

        Reply

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    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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