This Black Eyed Pea Salad gives you a fresh, healthy, and budget-friendly dish that’s perfect for New Year’s good luck and easy, year-round eating.
For more bean and legumes salads, check out our Mediterranean chopped lentil salad, dense chickpea sweet potato salad, three bean salad, and easy black bean salad.
A Recipe for Good Luck and Good Health
This Black Eyed Pea Salad is one of those recipes that gives you a lot back for very little effort. Whether you eat black eyed peas for New Year’s Day to honor tradition and symbolize luck and abundance, or simply because it tastes fresh and delicious, this is a dish you’ll happily make all year round.
Louise and I love cooking with black-eyed peas because we, and many others, find them lighter and easier to digest than other beans. If you’re using canned beans, a good rinse under cold water helps remove excess starches and sodium.
Paired with Mediterranean-style ingredients like extra virgin olive oil, lemon, herbs, and crisp vegetables, this salad is fiber-rich, plant-based, and naturally low in saturated fats. It fits beautifully into a balanced, everyday way of eating without feeling restrictive or complicated.
Think of it as a high fiber bean salad that’s easy to prep, budget-friendly, and perfect for lunches, potlucks, or quick dinners 🌿.
Ingredients
Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.
- Black-eyed peas: Tender, mild, and perfect for this easy black eyed pea recipe. Canned work great when rinsed well; substitute home-cooked black-eyed peas or even small white beans in a pinch.
- Bell pepper: Adds crunch and sweetness. Use any color you like, or swap with celery or grated carrot.
- Red onion: Brings sharpness and balance. Substitute shallot, scallions, or soak the onion briefly to mellow it.
- Vine-ripened tomatoes: Juicy and fresh for a black eyed pea salad with lemon dressing. Cherry tomatoes or drained canned diced tomatoes work when tomatoes aren’t in season.
- Cucumber: Keeps the salad crisp and refreshing. Swap with zucchini or fennel for a different bite.
- Fresh parsley: Brightens everything up. Try cilantro, basil, or dill depending on your mood.
- Corn: Adds sweetness and color. Use canned, frozen (thawed), or fresh off the cob; black beans also work.
- Extra virgin olive oil: The base of the dressing. Avocado oil is a good alternative.
- Lemon juice: For acidity. Red wine vinegar, apple cider vinegar or white wine vinegar also work well.
- Dijon mustard: Adds body and tang. Substitute yellow mustard, whole-grain mustard or a small spoon of tahini.
- Honey or maple syrup: Balances the dressing. Agave syrup or date syrup are good options.
- Oregano, salt, and black pepper: Simple seasoning that makes this a great make ahead bean salad.
How to Make Black Eyed Pea Salad With Lemon Dressing
Step 1. Make the Dressing
Add the extra virgin olive oil, lemon juice, Dijon mustard, honey, salt, black pepper, and oregano to a large bowl. Whisk until smooth and well combined. This bold but balanced dressing is what gives the salad its fresh Mediterranean-style flavor.
Step 2. Marinate the Black-Eyed Peas
Add the drained and well-rinsed black-eyed peas directly to the bowl with the dressing. Toss gently to coat, then let them sit while you prepare the vegetables. This short marinating step helps the peas soak up flavor and is key to a delicious Mediterranean black eyed pea salad.
Step 3. Prep and Add the Vegetables
Chop the bell pepper, red onion, tomatoes, cucumber, parsley, and drain canned corn. Add everything to the bowl with the marinated peas. The mix of crisp and juicy vegetables keeps this southern black eyed pea recipe light, fresh, and satisfying.
Step 4. Toss and Serve
Toss the salad well until everything is evenly coated with the dressing. Taste and adjust seasoning if needed. Serve right away or let it chill for a few minutes. Enjoy it on its own or with cornbread or pita bread for an easy, wholesome meal.
Tips
- Rinse canned beans really well: A thorough rinse under cold water removes excess starch, sodium, and keeps the salad fresh and clean-tasting.
- Let the peas marinate first: Giving the black-eyed peas a few minutes alone in the dressing helps them absorb flavor and mellow any canned taste before adding the vegetables.
- Chop vegetables evenly: Small, uniform pieces make every bite balanced and easier to enjoy.
- Taste before serving: Beans absorb seasoning, so always adjust salt, pepper, or acidity at the end.
- Serve at room temperature: The flavors shine more when it’s not ice-cold, especially in a southern black eyed pea recipe like this.
- Use it beyond New Year’s: While it’s great as a plant-based New Year’s Day recipe, it’s just as good for lunches, potlucks, and simple weeknight meals all year long.
Frequently Asked Questions
Yes. This salad holds up well and actually tastes better after it rests, which is why many people love it as a make-ahead option for gatherings and weekly meals. It’s a perfect recipe for meal prep.
Not at all. While it’s often called a lucky black eyed pea salad and enjoyed for tradition, it’s fresh and flavorful enough to enjoy any time of year.
Yes. Black-eyed peas usually don’t need soaking. Simply rinse them, cover with water, bring to a boil, then simmer until tender—about 30 to 45 minutes. Drain and let them cool before using in the salad.
It pairs well with cornbread, pita bread, pita chips, or simple roasted vegetables, making it a great side or light main.
Yes. You can make it more tangy with extra lemon or milder with a touch more olive oil.
More Easy Bean Salad Recipes
- Mediterranean Bean Salad
- Dense White Bean Salad
- Greek Pasta Salad
- Chopped Chickpea Salad
- Mediterranean Quinoa Salad
- Greek Lentil Salad
- Chickpea Cucumber Salad
- Greek Orzo Salad
If you tried this Black Eyed Pea Salad recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Lucky Black Eyed Pea Salad with Zesty Lemon Dressing
Ingredients
- 1 can black-eyed peas rinsed – 15 oz / 400 g can or 1½ cups / 230 g cooked beans
- 1 medium bell pepper finely chopped
- ½ red onion finely diced
- 2 medium vine-tomatoes chopped and seeded if you like
- 1 small cucumber diced
- ½ cup corn canned drained or frozen
- ¼ cup fresh parsley finely chopped
Dressing
- 4 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice or any vinegar
- 1 tablespoon mustard yellow or Dijon
- 1 tablespoon honey or maple syrup
- 1 teaspoon dried oregano
- 1 teaspoon salt or more to taste + black pepper
Instructions
- Make the Dressing: In a large bowl, add 4 tablespoons extra virgin olive oil, 2 tablespoons lemon juice, 1 tablespoon mustard, 1 tablespoon honey, 1 teaspoon dried oregano, 1 teaspoon salt, and pepper. Whisk until smooth.
- Add the Black-Eyed Peas: Add 1 can black-eyed peas (rinsed and drained well) to the bowl. Gently stir so they are coated in the dressing. Let them sit while you cut the vegetables—this helps them soak up flavor and remove canned taste.
- Add the Vegetables: Chop 1 medium bell pepper, ½ red onion, 2 medium vine-tomatoes, 1 small cucumber, and ¼ cup fresh parsley. Drain ½ cup corn. Add all the vegetables to the bowl with the peas. Mix everything together until well combined.
- Taste and Serve: Give the salad a taste and add a little more salt, pepper, and lemon if it needs it. Serve right away, or chill for later. Enjoy it on its own or with cornbread or pita. If you like cheese, sprinkle some crumbled feta on top for extra flavor.
Notes
- Canned black-eyed peas → Home-cooked black-eyed peas, small white beans, navy beans, pinto beans, chickpeas, lentils, or kidney beans.
- Bell pepper → Any color bell pepper, celery, or grated carrot
- Red onion → Shallot, scallions (green onions), or soaked red onion for a milder taste
- Vine-ripened tomatoes → Cherry tomatoes or well-drained canned diced tomatoes
- Cucumber → Zucchini or fennel
- Fresh parsley → Cilantro, basil, or dill
- Corn → Canned corn, thawed frozen corn, fresh corn, or black beans
- Extra virgin olive oil → Avocado oil
- Lemon juice → Red wine vinegar, apple cider vinegar, or white wine vinegar
- Dijon mustard → Yellow mustard, whole-grain mustard, or a small spoon of tahini
- Honey or maple syrup → Agave syrup or date syrup
- Oregano, salt, and black pepper → Italian seasoning, dried thyme, or dried basil
- Rinse canned beans well → Wash away extra salt and starch for a cleaner, fresher taste
- Marinate the peas first → Let them sit in the dressing so they soak up flavor before adding veggies
- Chop evenly → Small, similar-size pieces make every bite balanced and easy to eat
- Taste before serving → Beans soak up seasoning, so adjust salt, pepper, or lemon at the end
- Serve at room temperature → The flavors pop more when it’s not ice-cold
- Enjoy it anytime → Not just for New Year’s—this salad is great for lunches, potlucks, and easy dinners year-round
- Store for up to 3-4 days in an airtight container in the fridge.
Nutrition
Hi! We are Nico & Louise
We’re here to share delicious, easy, and healthy plant-based recipes (vegetarian & vegan) 🌿✨.
Welcome to our blog, we are glad you are here.
Fabulous recipe! So nice and healthy
I’m so happy you like it, TRacey!! Thanks so very much for your feedback here 🙂
Kindest, Louise
Great salad
Happy you liked it, Violeta!!