Black eyed pea salad Recipe

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4 votes | 6473 views
Prep time:
Servings: 8


Cost per serving $0.99 view details
  • 1 15.5 ounce can of black-eyed peas, rinsed and drained **
  • 1 large tomato, chopped
  • 1 medium red pepper, chopped
  • 1 medium green pepper, chopped
  • 1/2 red onion, chopped
  • 1 stalk celery, chopped
  • 1 tablespoon chopped parsley
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons olive oil
  • Salt and pepper to taste
  • * I think the canned variety are too mushy and salty. Instead, I buy black-eyed peas in the produce section of my grocery store. They're partially cooked and I cook them as directed on the package. I use about two cups of the peas in the recipe. I may add a little more vinegar and olive oil, depending on the amount of peas used.


  1. In medium bowl, toss together the peas, tomatos, peppers, onions, celery, and parsley.
  2. In a small bowl, whisk together the vinegar, olive oil, salt and pepper.
  3. Toss dressing into the vegetables and place in a storage container.
  4. Refrigerate for a minimum of eight hours.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 130g
Recipe makes 8 servings
Calories 111  
Calories from Fat 49 44%
Total Fat 5.52g 7%
Saturated Fat 0.81g 3%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 193mg 8%
Potassium 233mg 7%
Total Carbs 12.32g 3%
Dietary Fiber 2.9g 10%
Sugars 2.72g 2%
Protein 3.48g 6%
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