Recipe courtesy of Cheryl Smith

Black-Eyed Pea Salad

  • Total: 15 min
  • Prep: 15 min
  • Yield: 10 to 12 servings
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4 cups black-eyed peas, cooked and drained

1 cup white onion, small dice

1 1/2 cups red pepper, medium dice

1 cup Kalamata olives, pitted and chopped

2 tablespoons fresh oregano, picked and chopped

1/2 cup flat leaf parsley, picked and chopped


1 1/2 cups extra virgin olive oil

1 lime, zested

2 limes, juiced

2 tablespoons garlic, chopped

1 tablespoon sugar

Salt and fresh ground pepper, to taste


Combine the first 6 ingredients in a large bowl.

Mix dressing in a separate bowl and pour over salad. Adjust with salt and pepper, to taste.

Salad is best when made a day ahead.

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