Black-eyed Pea Salad



Recipe Information

Total Time: 

20 minutes



Black-eyed peas are an ancient staple food in Africa and have become part of soul food traditions in America. They also hold a place in the popular imagination as a food that brings good luck. These healthful legumes are high in beneficial fiber, protein and minerals, so this dish does bring good things.


  • 2 15-ounce cans black-eyed peas, drained and rinsed
  • 1 large carrot, shredded
  • 1 medium cucumber, peeled, seeded and chopped
  • 2 large scallions, chopped
  • 1 large jalapeño, minced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup fresh parsley, chopped


  • 3 tablespoons sesame seeds
  • 2 tablespoons red wine vinegar
  • 2 tablespoons honey
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon salt


  1. Combine the black-eyed peas, carrot, cucumber, scallions, jalapeño, tomatoes and parsley in a large bowl.
  2. In a small saute pan, place the sesame seeds and swirl over high heat. When the seeds are lightly toasted, transfer to a small bowl. Add the vinegar, honey, olive oil and salt and whisk to combine.
  3. Drizzle the dressing over the pea mixture and toss to mix. Serve or refrigerate, tightly covered, for up to three days.

Serving Suggestion

Serve as a side to ham, chicken or beef, or with other sides like mashed potatoes, collard greens and/or cornbread.

Nutritional Information

350 calories, 18 g. fat, 0 mg. cholesterol, 510 mg. sodium, 41 g. carbohydrate, 3 g. fiber, 11 g. protein