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Black Eyed Pea Salad

Black-Eyed Pea Salad

Course Salads, Side Dishes
Servings 6 Servings
Calories 166kcal


  • 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. 
[ultimate-nutrition-label id="4004" align="left"]


Calories: 166kcal | Carbohydrates: 20g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Sodium: 494mg | Fiber: 4g | Sugar: 1g