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black eyed pea salad

Black Eyed Pea Salad

A Southern-style easy, flavorful and refreshing bean salad that produces various and wonderful texture. Perfect summer dish to enjoy at home or a side dish on barbecue and potluck.
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 7 people
Calories 207kcal
Author Immaculate Bites



  • 1 medium Orange
  • 1 Lemon
  • 1 Lime
  • 1 teaspoon minced garlic
  • ¼ cup small diced onion
  • ½ -1 teaspoon cumin
  • ¼ cup olive oil
  • 1 Tablespoon honey
  • 2-3 Tablespoons fresh herbs (cilantro or parsley)
  • Salt and pepper to taste

Veggies and Fruits

  • 3-4 cups cooked black-eyed peas
  • 1 canned corn
  • ½ cup chopped red onion
  • 1-2 cup cherry tomatoes sliced
  • 1-2 cup cucumber diced
  • ½ bell pepper diced
  • 1 avocado peeled and chopped


  • Squeeze out juice from orange, lemon and lime into a non- reactive pan. Add cumin, honey,garlic,onion, oil and herbs. Whisk everything together then lightly salt and pepper to taste.Mix well to combine , adjust for seasoning. Refrigerate until ready to use.
  • Drain and rinse beans from can and place in a large bowl. Repeat this process for the corn. Add diced cucumber , bell pepper , cherry tomatoes .
    Dice avocados and drizzle with lemon to prevent discoloration, before adding to the rest of the vegetables.
  • Pour over the dressing/marinade mixture over the salad, stir to coat, cover and place in the fridge for 2 hours or more before serving. Take note to stir in occasionally.
  • Give it a stir before serving.


  • Rinse black eyed pea beans and pick through and discard any foreign object. (I did not have to do this since I use the packaged beans.)
  •  Add beans to a large pot covering with 3-4 inches of cold water.
  • Cover and let sit overnight or about 1-2 hours 
  • Drain the soaked beans, rinse, and place the beans in a Dutch oven or pressure cooker. Follow instructions for cooking beans in your pressure cooker. It takes roughly between 8 to 12 minutes to cook.
  • If not using a pressure cook, cook the beans for about 30- 50 mins , depending on how tender you like them.


You can boil beans and freeze for when the need arises. In the recipe I used canned black eyed pea,, you can use black eyed peas if available.


Serving: 150g | Calories: 207kcal | Carbohydrates: 24g | Protein: 7g | Fat: 10g | Saturated Fat: 1g | Sodium: 7mg | Potassium: 375mg | Fiber: 6g | Sugar: 7g | Vitamin A: 395IU | Vitamin C: 29.6mg | Calcium: 41mg | Iron: 2.7mg