Black-Eyed Pea Salad

Black-Eyed Pea Salad

We had a bunch of leftover black-eyed-peas from New Year’s Day after we accidentally made way too many. After tossing around a few ideas, including soup, I decided on this for a simple and hearty lunch salad. Enjoy!

Black-Eyed Pea Salad

Black-Eyed Pea Salad


  • 2 cups soaked black-eyed peas
  • 2 stalks celery, including the leafy parts
  • 1/4 medium red onion
  • olive oil
  • white balsamic vinegar
  • salt & pepper


  1. In a medium saucepan, add the black-eyed peas and 1 cup of water. Put the lid on and simmer for 30 minutes or until the beans are soft but not mushy.
  2. Drain the beans in a colander, rinse with cold water, and set aside to cool.
  3. Chop the celery and red onion.
  4. When the beans are cool, mix them with the celery and onion in a medium-size bowl.
  5. Drizzle with olive oil and white balsamic and toss well. Season with salt and pepper to taste. Enjoy!
Adjust the recipe as necessary for your needs and tastes. You can determine the nutritional content of your final product using Recipe Calculator.

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