Blackeye Pea Salad Recipe

Cook the black-eyed peas

If using dried black-eyed peas: sort and rinse 1.5 cups dried peas. Soak for 4–6 hours or use quick soak (cover with water, bring to a boil 2 minutes, remove from heat and soak 1 hour). Drain and transfer to a pot, cover with fresh water (about 2–3 inches above peas), bring to a simmer, reduce heat and cook gently 30–45 minutes until tender but not mushy. Salt in the last 10 minutes of cooking. If using frozen peas, place roughly 1.5 cups thawed peas in a pot of simmering water for 3–5 minutes until tender; drain. Drain cooked peas and rinse under cold water to stop cooking; spread on a tray to cool and drain well (about 10–15 minutes).

While peas cool, prepare the vegetables: finely dice 1/2 cup each red and yellow bell pepper, 1/2 cup celery, halve 1 cup cherry tomatoes, finely chop 1/2 cup red onion, thinly slice 1/4 cup scallions, and chop 1/4 cup parsley (and 1/4 cup cilantro if using). Combine all prepared vegetables in a large mixing bowl.

Add the cooled, well-drained black-eyed peas to the mixing bowl with the vegetables. Toss gently to combine so the peas distribute evenly among the vegetables.

Whisk the dressing: in a small bowl or jar, combine 1/4 cup extra-virgin olive oil, 3 tbsp fresh lime juice, 1 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1 tsp honey or maple syrup, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper and 1/4 tsp red pepper flakes if using. Whisk vigorously or shake in a lidded jar until emulsified.

Taste the dressing and adjust: add more lime juice for brightness, a pinch more salt if needed, or a touch more honey if too tart.

Pour the dressing over the salad bowl containing peas and vegetables. Toss gently but thoroughly so dressing coats peas and vegetables evenly. Let the salad rest 10–20 minutes at room temperature to allow flavors to marry (or refrigerate up to 2 hours for a chilled salad).

Before serving, taste and adjust seasoning with additional salt, pepper, or lime juice as desired. Drizzle 1 tbsp extra-virgin olive oil over the top and garnish with additional chopped parsley or cilantro if desired. Serve with lime wedges.