Mobile Teaching Kitchen

Black-Eyed Pea Salad

This Black-Eyed Pea Salad is packed with lots of flavor and fresh ingredients. It's the perfect accompaniment to the cookout! This recipe was adapted from Oldways.


For the vinaigrette:

  • ¼ cup olive oil
  • ½ shallot, minced
  • 2 Tablespoons apple cider vinegar
  • Juice of one lime
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • ½ teaspoon ground cumin
  • ½ teaspoon cayenne pepper
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

For the salad:

  • (2) 15-ounce cans low-sodium black-eyed peas, drained and rinsed
  • 1 cucumber, small diced or cut into quarters
  • 1 red bell pepper, small diced
  • 2 Tablespoons jalapeño, seeds removed and small diced
  • Optional: 2 Tablespoons cilantro, roughly chopped


  1. For the vinaigrette: In a small bowl, combine all of the ingredients and stir well. Set aside so the shallot can marinate.
  2. For the salad: In a large bowl, combine the black eyed peas, cucumber, red bell pepper, and jalapeño.
  3. Add the vinaigrette to the black-eyed pea salad mixture, stirring to coat thoroughly. Refrigerate to chill before serving or serve at room temperature. Garnish with optional cilantro, if desired, and enjoy!


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