Black-Eyed Pea Salad

Ann Dunaway Teh & Lesley Baradel
Black Eyed Pea Salad
Black Eyed Pea Salad

Black-Eyed Pea Salad

5 from 1 vote
Course Salads, Side Dishes
Servings 6 Servings
Calories 166 kcal


  • 1 tsp honey
  • 1 1/2 Tbsp white wine vinegar
  • 3 Tbsp extra-virgin olive oil
  • 1/4 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 2 cans black-eyed peas drained and rinsed
  • 1 green onion, sliced thin
  • 1/2 bunch parsley, chopped


  • In a small bowl, whisk together the honey and vinegar. Slowly whisk in the olive oil, salt and pepper until well combined.
  • In a medium size bowl, combine the black-eyed peas, green onion, and parsley. Drizzle the dressing over and toss gently to mix well. Refrigerate the salad until ready to serve. For best flavor, chill for at least 2 hours.


Make Ahead: This salad can be made up to 2 days ahead of time and stored in the refrigerator until ready to serve. 


Calories: 166kcalCarbohydrates: 20gProtein: 5gFat: 7gSaturated Fat: 1gSodium: 494mgFiber: 4gSugar: 1g
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Ann Dunaway Teh & Lesley Baradel

We (Lesley and Ann) first met years ago while training for Ironman Wisconsin. Our paths crossed again at Georgia State University while studying to become registered dietitian nutritionists. Over the years, our paths kept crossing and we soon discovered that we shared a love for menu planning. This blossomed into My Menu Pal where we help the food industry up their nutrition game to become their customer's nutrition hero.
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