Quick and Easy Black Eyed Pea Salad

Total Time
Prep 10 mins
Cook 0 mins

One of a few winners of Cooking Light Magazine's Ultimate Reader Recipe Contest, Jan/Feb 2010. So good! This is a great vegetarian lunch or a perfect pack and go side dish for a pot luck!

Ingredients Nutrition


  1. Prepare dressing by mixing together first 5 ingredients in a small bowl, stirring with a whisk until well blended.
  2. Place all of salad ingredients in a large bowl, drizzle dressing over the top and toss well.
  3. Cover and chill.
Most Helpful

I combined the dressing ingredients together for this recipe, gathered the salad ingredients, then realized I did not have a can of black eyed peas. The dressing was already made, other ingredients chopped, so I decided to sub a can of chickpeas for the black eyed peas. The dressing is so good in this that I do believe you could use any kind of pea or bean you wantin this salad. Allowed to marinate a few hours in the frige to combine the flavors, this is one awesome salad. I loved the use of the mint and would not leave it out. The combination of colors and flavors is wonderful. I used only one large clove of garlic and felt it was plenty. Thanks so much for sharing your recipe, JanuaryBride!

Bev June 26, 2012

This is quick and easy to make, and used ingredients I had readily on hand...always a plus! I think it tasted better after sitting overnight, but really liked it more at room temperature than cold. Thanks for sharing! Made for ZWT Challenge.

breezermom June 12, 2011

Very good - actually the 1st time I've made a BEPea salad! I did not include the mint as I don't care for the flavor too much, but I didn't miss it. Thought the flavor was great and DH loved it chilled, while I liked it better at room temperature. Thanks for posting this quick and easy recipe, I'll be making it again. Made for ZWT7 AFRICA and the HOT PINK LADIES!

FloridaNative May 30, 2011