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Close up view of black eyed pea salad with fresh veggies and herbs

Black-Eyed Pea Salad (Oil-Free!)

An easy black-eyed pea salad made with crisp veggies, fresh herbs, and a tangy dressing. Great made ahead for a side dish, light lunch, or even a chip dip!
AuthorKaitlin - The Garden Grazer
Prep Time:20 minutes
Total Time:20 minutes
CourseAppetizer, Side Dish
CuisineGluten-Free, Oil-Free, Vegan
Servings4

Ingredients

  • 15 oz. can black-eyed peas
  • 1 roasted red pepper
  • 1/2 English cucumber (about 1 cup diced)
  • 1/4 cup red onion
  • 4 oz. grape/cherry tomatoes (or 2 roma tomatoes)
  • 1/4 cup fresh parsley

For the dressing:

  • 1/4 cup rice vinegar*
  • 2 tsp. stoneground mustard (or Dijon)
  • 1 1/2 tsp. pure maple syrup
  • 1 clove garlic, minced
  • 1/4 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 mixing bowl.
  • Finely dice red pepper, cucumber, red onion, and tomatoes. Roughly chop parsley. Add to bowl.
  • Pour dressing over top and toss well to combine.
  • Enjoy immediately, or chill in the refrigerator for at least an hour to let flavors further combine. Re-stir before serving as some dressing will settle at bottom.

Notes

*Vinegar: I use Marukan organic rice vinegar (unseasoned). Seasoned vinegar typically has sugar and salt added, so omit the maple syrup and salt or use sparingly.
Other veggies: Add jalapeño, cooked sweet corn, celery, avocado, chives, green onion, etc.
Yield: Recipe makes about 3.5 cups salad.
Originally published September 2014. Updated April 2023.

Nutrition Per Serving (Estimate)

Calories: 153 kcal | Carbohydrates: 28 g | Protein: 9 g | Fat: 1 g | Saturated Fat: 0.2 g | Polyunsaturated Fat: 0.3 g | Monounsaturated Fat: 0.1 g | Potassium: 473 mg | Fiber: 8 g | Sugar: 7 g | Vitamin A: 560 IU | Vitamin C: 18 mg | Calcium: 52 mg | Iron: 3 mg