Eating Black-Eyed Peas on New Year’s Day is thought to bring prosperity and good luck in the year ahead. Because it’s made with black-eyed peas and other veggies, this Healthy Black-Eyed Pea Salad is as nutritious as it is delicious and could just as easily be called Lucky Black-Eyed Pea Salad.
Just one serving of my Healthy Black-Eyed Pea Salad is loaded with all things good for you including protein, iron, Vitamin A, potassium, folate, and dietary fiber.
I don’t know about you but after the excesses of all of the rich food during the holidays, I’m ready for something lighter and healthier and this flavorful and colorful salad is just the ticket. And, because New Year’s Day is just about here, the timing couldn’t be more perfect! In the South, most southerners (including me) wouldn’t dream of starting off the New Year without a generous helping of black-eyed peas in one form or another.
You might notice that this Healthy Black-Eyed Pea Salad bears a striking resemblance to my Best Ever Easy Southern Caviar Dip and you are right. While my Southern Caviar Dip recipe uses fresh white acre peas, you could easily substitute black-eyed peas and vice versa. The only difference is the veggies and the dressing. My Caviar Dip could easily pass for a salad, and this Black-Eyed Pea Salad could just as easily be used as a dip. Both are very versatile!
If you like this recipe for Healthy Black-Eyed Pea Salad, you might also like these recipes: Southern Black Eyed Peas, Easy Southern Hoppin’ John, and Black Eyed Pea Hummus
How to make Healthy Black-Eyed Pea Salad!
Combine the cooked and drained black-eyed peas, tomato, bell peppers, celery, jalapeno, onions, and parsley in a medium-size bowl and mix well. Set aside.
Combine the balsamic vinegar, olive oil, salt, and pepper in a small bowl and whisk until emulsified, or combine in a mason jar and shake well.
Pour over the black-eyed pea mixture and toss to combine.
Cover and refrigerate for at least 4 hours or overnight. Optional, before serving, squeeze the juice of ½ of a lime over the salad. Serve cold or at room temperature.
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Healthy Black-Eyed Pea Salad Recipe
- 3 cups cooked black-eyed peas *see notes
- 1 large tomato chopped
- 1 green bell pepper seeded and chopped
- 1 orange or yellow bell pepper seeded and chopped
- 1 stalk celery chopped
- 2 jalapeno peppers seeded and finely chopped
- 2 green onions or scallions just the white part finely chopped
- 2 tablespoon fresh parsley chopped
- 3 tablespoon balsamic vinegar
- 2 tablespoon extra virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- Optional: juice of ½ of a lime
- Combine the black-eyed peas, tomato, bell peppers, celery, jalapeno, onions, and parsley in a medium-size bowl and mix well. Set aside.
- Combine the balsamic vinegar, olive oil, salt, and pepper in a small bowl and whisk until emulsified, or combine in a mason jar and shake well.
- Pour over the black-eyed pea mixture and toss to combine.
- Cover and refrigerate for at least 4 hours or overnight. Optional, before serving, squeeze the juice of ½ of a lime over the salad. Serve cold or at room temperature.
As a newer resident in NW Florida I have enjoyed your column in The Tallahassee Democrat often using some of your suggestions as I veganized them for myself. I was thrilled to see this black-eyed peas Lucky Salad for New Years which I can make as it is naturally vegan.
I hope to see more vegan friendly ideas from you in 2018. Do it for the animals, or do it for the planet or simply do it for your and everyone’s health.
Wishing you a beautiful new year.
Hi Dan, thank you so much for your kind comments and I hope you enjoy the Black-Eyed Pea salad!
All my best and Happy New Year!