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

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!
AuthorKaitlin - The Garden Grazer
Prep Time:20 mins
Total Time:20 mins
CourseAppetizer, Side Dish, Snack
CuisineGluten-Free, Oil-Free, Vegan
Servings4 side servings


  • 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


  • 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.


*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.
Recipe yields 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)

Calories: 155 kcal | Carbohydrates: 28 g | Protein: 9 g | Fat: 1 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 459 mg | Fiber: 8 g | Sugar: 8 g | Vitamin A: 1402 IU | Vitamin C: 51 mg | Calcium: 41 mg | Iron: 3 mg