Recipe courtesy of Ed Wilson

Black-Eyed Pea Salad

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  • Level: Easy
  • Total: 15 min
  • Prep: 15 min
  • Yield: 7 to 8 servings
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Black-Eyed Pea Salad:

One (#10 can) black-eyed peas, rinsed and drained

1/2 red bell pepper, seeded and finely chopped, optional

1/2 green bell pepper, seeded and finely chopped, optional

1/2 to 1 small or medium red onion, chopped

1 clove garlic, peeled and finely minced

3/4 cup chopped flat-leaf Italian parsley

1/2 fresh jalapeno, very finely minced

Salad dressing:

1/4 cup olive oil

1/4 cup canola oil

1/3 cup red wine vinegar

1 tablespoon whole-grain mustard

1 tablespoon brown mustard

1/2 tablespoon salt

1/2 tablespoon ground black pepper


  1. In a large salad bowl, combine the black-eyed peas, red and green bell peppers, onion, garlic, parsley and jalapeno.
  2. In a medium bowl, whisk together the olive oil, canola oil, vinegar, whole-grain mustard, brown mustard, salt and pepper. Pour over the salad mixture and toss well.