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–+ servings
Black eyed pea salad recipe with Mediterranean ingredients fresh colorful and healthy.

Lucky Black Eyed Pea Salad with Zesty Lemon Dressing

Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 4 people
Author: Nico Pallotta

  • 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 (80 g) corn canned drained or frozen
  • ¼ cup (1 handful) 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

  • 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.
    Step 1 Whisking lemon dressing in a large bowl for black eyed pea salad.
  • 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.
    Step 2 Black eyed peas marinating in lemon dressing for easy healthy bean salad.
  • 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.
    Step 3 Chopped vegetables added to bowl with black eyed peas and dressing.
  • 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.
    Step 4 Tossed black eyed pea salad ready to serve fresh and flavorful.
Substitutions
  • 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
 
Tips
  • 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.
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