Marinated Black-Eyed Pea Salad Recipe -
Marinated Black-Eyed Pea Salad Recipe
  • READY IN 3+ hrs

Marinated Black-Eyed Pea Salad

Recipe by  

"This wonderful salad uses lots of fresh ingredients, and gets better the longer you refrigerate it. It's a terrific dish to take to a potluck or any kind of get together. "

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Ingredients Edit and Save

Original recipe makes 7 cups Change Servings
  • PREP

    30 mins

    3 hrs 30 mins


  1. Mix the yellow and red peppers, onion, jalapeno chiles, black-eyed peas, parsley, and garlic together in a large bowl.
  2. Whisk the red wine vinegar and balsamic vinegar together in a small bowl. Gradually add the olive oil, whisking constantly to thoroughly blend with the vinegars. Stir in the cumin, salt, and black pepper. Pour the dressing over the vegetable mixture, tossing to coat evenly. Cover and refrigerate 3 to 4 hours. Just before serving, stir in the crumbled bacon.
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Reviews More Reviews

Most Helpful Positive Review
Jan 12, 2009

This was excellent, it is very similar to the black-eyed pea salad that I order every time I go to my favorite restaurant. I have been trying to pinpoint the ingredients for ages, I never would've guessed a pinch of cumin was the secret weapon!! I also loved the combo of vinegars...balsamic alone is just too much for me. I forgot to get a jalapeno pepper and didn't care to add bacon, but otherwise followed this recipe to a T, and it was VERY VERY good. I rarely give 5 stars, but having this in my arsenal has made my day!!!

Most Helpful Critical Review
Jan 12, 2009

Maybe it's just not my thing.......

Nov 02, 2008

AMAZING! This stuff is so good. i followed the recipe exactly, and it was eaten quickly. we keep it in our fridge to eat with chips and even in fajita tortillas for a light meal. let marinate at least overnight, it gets better and better the longer it sits.

Mar 05, 2009

I took this to a pot luck last night and everyone loved it. With black eyed peas selling at $1.49 a can, I decided to make my own peas in the slow cooker the day before (they were $1.49 a bag!). I put them in the refrigerator overnight and drained them the next day to make the salad. I used cilantro in place of parsley. Yummy! Absolutely yummy!

Jan 09, 2009

This was a wonderful addition to our New Year's lunch and a creative way to serve black-eyed peas. Instead of using it as a salad, we served it as an appetizer with tortilla chips. My brother returned to our house later in the day to see if we had any left -- it was that good! To make it a little healthier, I substituted a cup of lowfat italian dressing in lieu of the olive oil and vinegars and omitted the bacon. Also substituted fresh cilantro for the parsley because that is what I had on hand. This recipe gets better over time, so plan to make it at least 24 hours in advance.

Aug 02, 2008

Fabulous Recipie! Only I used fresh pea's, or fresh frozen. Keeps it crunchy!

Feb 01, 2010

When it comes to black eyed peas I am the only one in my house who can stomache them! But on new years I make everyone have a serving, can be too safe you know! Every year I try to find a different way to prepare them to make it easier for them! This recipe is it, not only did they eat them they liked them and I put the leftovers in the fridge and those got eaten too!!! THANK YOU!!!

Apr 07, 2009

Fabulous! I was looking to recreate the black-eyed pea salad served at our local BBQ joint -- this is it! My only tweak was to use jarred jalapenos, no yellow pepper, and extra cumin ('cause I LOVE it!) I agree with other reviewers -- make it at least a day ahead, because it gets more fabulous the longer it sits!


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  • Calories
  • 143 kcal
  • 7%
  • Carbohydrates
  • 19.5 g
  • 6%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 4.8 g
  • 7%
  • Fiber
  • 4.5 g
  • 18%
  • Protein
  • 6.3 g
  • 13%
  • Sodium
  • 540 mg
  • 22%

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

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