Black-Eyed Pea Tomato Salad

Total Time

Prep: 20 min. + chilling


12 servings

Updated: Mar. 08, 2023
Spending time in the kitchen with my late aunt was so much fun because she was an amazing cook and teacher. This black-eyed pea salad was one of her specialties. It is easy to make and is a nice alternative to pasta or potato salad. Add cooked cubed chicken breast to make it a meal on its own. —Patricia Ness, La Mesa, California
Black-Eyed Pea Tomato Salad Recipe photo by Taste of Home


  • 4 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
  • 3 large tomatoes, chopped
  • 1 large sweet red pepper, chopped
  • 1 cup diced red onion
  • 4 bacon strips, cooked and crumbled
  • 1 jalapeno pepper, seeded and diced
  • 1/2 cup canola oil
  • 1/4 cup sugar
  • 1/4 cup rice vinegar
  • 2 tablespoons minced fresh parsley
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/8 teaspoon garlic powder


  1. Combine the first 6 ingredients. In another bowl, whisk together remaining ingredients. Add to bean mixture; toss to coat. Refrigerate, covered, at least 6 hours or overnight.
  2. Stir just before serving.
Peppers (Hot)
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

3/4 cup: 242 calories, 11g fat (1g saturated fat), 3mg cholesterol, 602mg sodium, 29g carbohydrate (9g sugars, 5g fiber), 9g protein. Diabetic exchanges: 2 starch, 2 fat.

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