Skip to main content
Epicurious
Cookbooks

Black-Eyed Pea Salad

Recipe information

  • Yield

    serves 8

Ingredients

3/4 cup olive oil
1/4 cup balsamic vinegar
1/4 cup sugar
3 cups black-eyed peas, cooked
1 red bell pepper, seeded and diced
1/2 cup chopped green onion with tops
1 large tomato, diced
1 tablespoon minced fresh thyme
1 tablespoon minced fresh rosemary
4 tablespoons minced fresh parsley
2 tablespoons minced fresh oregano
1 large banana pepper (mild), seeded and diced
1 hot green pepper, seeded and diced (optional)

Preparation

  1. Mix olive oil, vinegar, and sugar together and pour over the rest of ingredients. Mix well and chill. Use a slotted spoon to serve.

Paula Deen's Kitchen Classics
TagsSaladSouthernAmericanBlack-Eyed PeaBean and LegumeVegetableBell PepperTomatoParsleyHerbs & SpicesSideDinnerDairy FreeNut FreeGluten FreeVeganVegetarianNo-CookNew YearsCookbooks
Read More
The Most-Saved Recipes in the Epicurious App This Week
Like tiny tomato galettes and chimichurri grilled shrimp.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Olive Bar Pasta Salad
Choose your own adventure at the supermarket with marinated artichokes, beans, peppers, and of course, olives.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
The Most-Saved Recipes in the Epicurious App in June
Like swordfish steaks with tomatoes and Peruvian-style tofu.
The Perfect Pasta Primavera
A reader favorite for almost 50 years, zhuzhed up for today’s cooks.
Gingery Pork and Sugar Snap Pea Stir-Fry
Thinly sliced and cooked hot and fast, pork tenderloin is the juicy, cook-quicking weeknight champion of this vegetable-heavy stir-fry.
Spaghetti With So Much Zucchini
Loosely inspired by pasta Amatriciana, a few pounds of zucchini stand in for tomatoes.