READY IN 1¼ hrs

Black-Eyed Pea Salad II

Read Reviews (44)

"My husband loves peas and beans, but I do not like the southern way of cooking them. I came up with this recipe so we could both enjoy black-eyed peas. This salad is so rich and sweet with flavor, and all the ingredients go great together! It is even better the next day!" — BIG CHEESE

Directions

Place sun-dried tomatoes in a small bowl with enough boiling water to cover. Allow to sit 3 minutes, or until softened. Drain, and cut into strips.
In a medium bowl, mix the sun-dried tomatoes, black-eyed peas, onion, bell pepper, and feta.
In a separate bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, and honey. Drizzle over the salad, and gently toss to coat. Refrigerate 1 hour before serving.

Kitchen-Friendly View

PREP 15 mins
READY IN 1 hr 15 mins

Reviews More Reviews

Most Helpful Positive Review

Jan 01, 2008

This was a fantastic recipe. The flavors, the colors, everything was great. I skimped on the feta (only used about 2 ounces) and the oil to cut down the fat. It still turned out great. This would be really nice with real tomatoes, too.

—ackbar

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Most Helpful Critical Review

Jan 18, 2011

Maybe it's the black-eyed pea taste itself, but we didn't care for this at all -- less so the next day. Too vinegar/sharp tasting. This is definitely not one of those recipes saved to my list of "greats" that I'd like to make regularly.

—Elizabeth

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59 Ratings

Jan 01, 2008

Holy Cow! This recipe made me a believer in black eyed peas! I made pretty much as called for in the recipie except for a previous reviewer suggestion to use a balsamic vinegar reduction -- to do this, I took a mid-quality balsamic and boiled it down to about 1/3 its original volume, and used the recipie amount of the concentrate. My New Year's Eve party guests LOVED the flavors - we used it as a dip with some very crisp rice crackers.

—Anne M

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Aug 05, 2006

My sister in law makes a similiar recipe with red peppers and omits the honey. she also use the tomato basil feta cheese. We love this salad!!It is great for lunch-healthy and filling!

—Ohiocook

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Jan 22, 2010

I had a package of steamed black-eyed peas that I didn't know what to do with, so I gave this recipe a try. It was delicious! I cut the recipe in half since I'm single, but I still used 1/2 an onion as 1/4 of an onion just wasn't enough. All the other ingredients I just cut in half. I also used oil-packed sun-dried tomatoes, so I drained and chopped them without pouring the boiling water, since they were already quite soft. I used fat-free feta cheese to cut the calories a bit. Altogether this was a fantastic high-protein and very nutritious salad. Would be great for a light lunch or supper in the summertime, and for potlucks, especially if there are vegetarians. Thanks for an awesome recipe!

—RDAYK

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Jun 05, 2009

Totally great recipe. This is the first one I've tried on this site that I didn't tweak, I made it exactly as written. It was really yummy!! I would suggest to everyone to do it the night before you are serving it because the flavors really come together overnight. Thanks for submitting this!

—lynndan71

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Mar 18, 2009

Easy way for Black-Eye Pea Salad is to just get you a jar of salsa and mix to your own consistency and let sit in refrigerator for 2 hours.

—Camille

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Dec 17, 2010

I love beans of any kind, but my family doesn't like them. I am always looking for ways to prepare beans that are simple and quick to prepare and easy to scale down to a serving or two. This fit the bill. I had to make a couple of substitutions as I made this spur of the moment and did not have a couple of the ingredients on hand...It was still yummy (I'm sure I would like it better as written:) I halved the recipe and used 1/2 can diced tomatoes instead of sun-dried because that is what I had. I used white onion instead of red and I had no feta so I substituted an Italian cheese blend. I ate this for lunch today with some rye crackers-Yummy and Filling. I cannot wait to go to the store and get some sun-dried tomatoes and feta (both which I LOVE) and try this again!!! Thanks for lunch:)

—Skye

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Nutrition

Calories
252 kcal
13%

Carbohydrates
23.7 g
8%

Cholesterol
19 mg
6%

Fat
14.3 g
22%

Fiber
4.5 g
18%

Protein
9.1 g
18%

Sodium
739 mg
30%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Black-Eyed Pea Salad II

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 252
Calories from Fat: 129

% Daily Value *
Total Fat 14.3g 22 %
** Saturated Fat 4.6g 23 %
Cholesterol 19mg 6 %
Sodium 739mg 30 %
** Potassium 454mg 13 %
Total Carbohydrates 23.7g 8 %
Dietary Fiber 4.5g 18 %
Protein 9.1g 18 %
** Sugars 7.1g
Vitamin A 4 %
Vitamin C 21 %
Calcium 17 %
Iron 19 %
** Thiamin 15 %
** Niacin 24 %
** Vitamin B6 12 %
** Magnesium 17 %
** Folate 37 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.