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Black-Eyed Pea Salad

Each time I take this dish to a church supper, I get many, many requests to share the recipe. My family has enjoyed this tasty salad for years, and it works very well alongside ham, brisket or chicken. It is inexpensive to make, and the red onion rings add a nice touch of color to a meal. The real beauty of this salad is that it can be made well ahead of time.
  • Total Time
    Prep: 10 min. + chilling
  • Makes
    8 servings


  • 2 cans (15 ounces each) black-eyed peas, rinsed and drained
  • 1/2 cup red onion rings
  • 1/2 cup chopped green pepper
  • 1 small garlic cloves, minced
  • 1 teaspoon sugar
  • 1/4 cup vinegar
  • 1/4 cup vegetable oil
  • 1/2 teaspoon salt, optional
  • Dash pepper
  • Dash hot pepper sauce


  • In a medium salad bowl, combine peas, onion, green pepper and garlic. Stir together all remaining ingredients and pour over vegetable mixture. Chill, covered for at least 12 hours.
If Cooking for Two: Ingredients can be easily divided to prepare just half of the recipe.
Nutrition Facts
1 cup: 162 calories, 8g fat (0 saturated fat), 0 cholesterol, 359mg sodium, 19g carbohydrate (0 sugars, 0 fiber), 6g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1/2 vegetable.

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Average Rating:
  • susnan
    Oct 30, 2018

    This is very easy salad to make ahead. It is good but seems to lack something in flavor.

  • randcbruns
    Jan 2, 2017

    I love this recipe. We make this every New Years Eve and New Year's Day! This is great as a salad and as a salsa with chips.

  • JackandMary07
    May 28, 2011

    A simple and delicious recipe perfect for any meal or get-together. It is so easy to make and calls for inexpensive ingredients. I love cold salads anyway (they remind of church potlucks from when I was little :) but I particularly like this one because it has lots of flavor but is still mild enough for anyone to enjoy, even if they aren't a fan of onions or vinegar. I will definitely be making this again and again in the future!

  • FriedaG
    Jan 31, 2010

    No comment left