Black-Eyed Pea Salad II

Black-Eyed Pea Salad II


"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!"
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1 h 15 m servings 252 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 252 kcal
  • 13%
  • Fat:
  • 14.3 g
  • 22%
  • Carbs:
  • 23.7g
  • 8%
  • Protein:
  • 9.1 g
  • 18%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 739 mg
  • 30%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Ready In

  1. 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.
  2. In a medium bowl, mix the sun-dried tomatoes, black-eyed peas, onion, bell pepper, and feta.
  3. 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.


Read all reviews 47
  1. 63 Ratings

Most helpful positive review

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 woul...

Most helpful critical review

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...

Most helpful
Most positive
Least positive

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 woul...

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 -- ...

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!

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 o...

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 bef...

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.

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 f...

I made this exactly as written and it is excellent, letting it marinade in the fridge overnight.

This is SUPER delicious!!! I made this to go with our family New Year's Day brunch, and everyone was raving about it. I did have to make a few substitutions (out of necessity, not by choice), ...

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