Black-Eyed Pea Salad

READY IN: 1hr 5mins
Recipe by duonyte

From Food and Wine magazine, 9/10 issue. Chef Kevin Gillespie, who draws on his Southern roots to create dishes, often serves this over thinly sliced tomatoes. I substituted rice vinegar for the cider vinegar and used jarred roasted red peppers, because that is what I had handy, and just forgot about the Tabasco sauce, but still thought this was tasty.

Top Review by rpgaymer

I really like this- it was nice change of pace from hopping john for New Years. The caramelized onions in the salad are perfect and almost gives the dish a meaty flavor. This also just tastes better the long it sits. I did not use peas because I didn't see them in the ingredient list, but they were not missed.

Ingredients Nutrition


  1. In a saucepan, cover the black-eyed peas with water and bring to a boil. Simmer over low heat until tender, about 45 minutes. Drain.
  2. Meanwhile, in a skillet, heat the oil. Add the onion, season with salt and cook over moderate heat, stirring, until softened. Cover and cook, stirring occasionally, until browned, 8 minutes. Transfer to a bowl.
  3. Roast the bell pepper directly over a gas flame or under the broiler, turning, until charred. Let cool. Peel and seed. Cut into 1/4 inch dice.
  4. In a small saucepan of boiling salted water, cook the diced celery for 30 seconds. Drain and refresh under cold water and drain again.
  5. Add the mayonnaise and vinegar to the onion. Fold in the black-eyed peas, bell pepper, celery and scallions.
  6. Season with salt, pepper and Tabasco.
  7. Chill before serving (although I thought it very nice while still warm).
  8. Note: Jarred roasted peppers are perfectly fine. If you do not have a sweet onion, chop a regular onion and pour hot water over it. Let it stand ten minutes, then drain. This reduces the "bite".

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