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Black-Eyed Pea Salad

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  • 3 cups cooked black-eyed peas
  • 2 tomatoes, diced
  • 1/2 cucumber, peeled and diced
  • 1/2 red onion, finely chopped
  • 1/2 cup parsley, chopped
  • 1 tablespoon fresh oregano, (or 1 teaspoon dried)
  • 1/4 cup red wine vinegar
  • 1/2 cup olive oil
  • 1/2 teaspoon sugar
  • Salt and freshly ground black pepper to taste


  • Combine the black-eyed peas, the tomatoes, the cucumber, the red onion and the parsley in a bowl.
  • In a separate bowl, combine the vinegar, the oregano, the sugar and the salt and pepper. Whisk together with the olive oil.
  • Pour the dressing over the salad, tossing everything together.
  • Let it cool in the fridge for at least 1 hour before serving.


I usually use dried black-eyed peas and I cook them in a pressure cooker. You can use canned peas or you can use the dried ones and cook them in a regular pot! :)


Calories: 280kcal, Carbohydrates: 22g, Protein: 7g, Fat: 19g, Saturated Fat: 3g, Sodium: 11mg, Potassium: 422mg, Fiber: 7g, Sugar: 5g, Vitamin A: 808IU, Vitamin C: 14mg, Calcium: 51mg, Iron: 3mg