If a bowl of salad could say “dig in, y’all,” it would be this black eyed pea salad. You can mix it up in the quiet of the afternoon, let it rest while you go about your day, then pull it out for supper, or take it to a potluck, and watch everyone go back for just one more scoop. This salad is a cold, sweet, and tangy Southern-style bean salad made with canned black-eyed peas, crunchy veggies, corn, and a light apple cider vinegar dressing that only gets better as it rests in the fridge.
Black Eyed Pea Salad
This black-eyed pea salad is a cold, refreshing side made with simple ingredients and one you’ll be proud to make for a church potluck. (As a matter of fact, you will start getting requests to bring it) The sweet and tangy vinegar dressing soaks into the black-eyed peas as it chills, while the corn, peppers, and onion stay crunchy and colorful. It’s a wonderful make-ahead salad that travels well, making it perfect for New Year’s good-luck celebrations, picnics, and family gatherings. It’s a scoopable side, so this black eyed pea salad recipe can slide right into whatever kind of meal you’re putting together. If you are putting together a spread and want a few more shareable salad ideas, I have some other favorites you might want to take a look at too.
Ingredient Notes
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.
- Black eyed peas: I prefer canned black eyed peas, just be sure to drain and rinse them well.
- Corn: Canned corn with firm kernels works great as long as it’s well drained, or you can use thawed, frozen corn. If corn’s your jam, try this 6-Ingredient Savory and Smoky Fried Corn Recipe.
- Pimientos: Grab a jar of pimientos, don’t drain the juice, and dice them up.
- Green bell pepper: Choose one that’s firm and shiny with no soft spots, then chop it finely.
- Red bell pepper: Look for a bright, heavy pepper and finely chop it.
- Sweet onion: A fresh sweet onion is ideal, but finely chopped yellow, white, or red onion all work just fine.
- Celery: Pick crisp stalks with fresh leaves and dice them small for a nice crunch.
- Apple cider vinegar: Use apple cider vinegar or white vinegar; both work well in this recipe.
- Granulated sugar: The sugar is the base of the sweet and yet tart dressing for this salad. You could also use brown sugar if you prefer.
How To Make Black Eyed Pea Salad
Make Vinegar Dressing and Assemble Salad
Add the sugar, apple cider vinegar, and vegetable oil into a small saucepan over medium heat. Stir until the sugar dissolves and the mixture looks smooth. Pour it into a heatproof bowl and let it cool slightly.
Grab a large bowl, then add the black eyed peas, corn, pimientos with their juices, green bell pepper, onion, celery, salt, and black pepper.
Chill and Serve
Pour the cooled vinegar mixture over the salad and toss gently until everything is coated. Cover and refrigerate until well chilled. Right before serving, I like to give it a quick stir and adjust the seasoning if needed.
Yes, you can. Just cook the dried peas until they’re tender but not mushy, let them cool completely, then use them in place of the canned peas.
Of course, you can reduce the sugar if you prefer a less sweet dressing; just know the flavor will be sharper.
Variations, Substitutions, and Recipe Tips
Flavor Enhancements: For a brighter flavor, I like to whisk a splash of fresh lemon or lime into the cooled dressing, or add a little hot sauce if your crew likes a gentle kick.
Add-In Options: I like to add chopped green onions and other varieties of beans, such as pinto, black beans, or navy beans. Just be sure to rinse and drain them well.
Simple Substitutions: No apple cider vinegar? Red or white wine vinegar will still give you that nice tang, and a light olive oil works just as well as vegetable oil without changing the flavor much.
Tips for Recipe Success: Drain and rinse the black-eyed peas thoroughly so the dressing doesn’t get diluted. Let the salad chill so the sweet vinegar dressing can soak in, then stir, taste, and adjust the salt and pepper before serving. If you enjoy this recipe, be sure to check out some of my favorites, such as Classic Creamy Southern Coleslaw Recipe and 10-Minute Apple Slaw With Tangy Sweet Dressing.
Hospitality Challenge
Here is a fun idea: host a casual southern picnic either in the backyard or on a blanket in the living room if it is cold outside. Keep it simple with turkey salad sandwiches, deviled eggs with cream cheese, this black-eyed pea salad, and pecan bars for dessert, served on paper plates so cleanup is easy. Before you eat, place a deck of conversation cards on the blanket so each guest can draw from it. Each card has fun questions that will ignite edifying and fun faith-filled discussions during dinner.
Buy Now → More Easy Salads Everyone Enjoys
- Refreshing Greek Salad With Watermelon and Feta
- Original Green Jacket Salad and Dressing
- Low Carb Italian Kale Salad
- Rainbow Cauliflower Salad
- Maple Glazed Spinach Arugula Salad With Toasted Pecans
This black eyed pea salad is an easy, make-ahead bowl of sweet-tangy Southern comfort that you can share with anyone you love. If you have any questions about making this recipe, feel free to ask in the comments below. I’m here to help!
Southern Black Eyed Pea Salad
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Ingredients
- 1 cup granulated sugar
- ¾ cup apple cider vinegar
- ½ cup vegetable oil
- 30 ounces black eyed peas, 2 – 15 ounce cans, rinsed and drained
- 1 cup corn, canned, drained – you could also use frozen corn that has been thawed and cooked
- 4 ounces pimientos, diced, jar, undrained
- 1/2 cup green bell pepper, finely chopped
- 1/2 cup red bell pepper, finely chopped
- 1 cup onion, sweet white or yellow, finely chopped
- 1/3 cup celery, finely chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
Make the Vinegar Dressing
- Add the sugar, apple cider vinegar, and vegetable oil to a small saucepan.1 cup granulated sugar, ¾ cup apple cider vinegar, ½ cup vegetable oil
- Cook over medium heat, stirring occasionally, until the sugar is fully dissolved.
- Transfer the mixture to a heatproof bowl and let it cool slightly.
Assemble the Salad and Serve
- Add the black eyed peas, corn, pimientos, green bell pepper, sweet onion, celery, salt, and black pepper to a large bowl.30 ounces black eyed peas, 1 cup corn, 4 ounces pimientos, 1/2 cup green bell pepper, 1/2 cup red bell pepper, 1 cup onion, 1/3 cup celery, 1 teaspoon salt, 1 teaspoon black pepper
- Pour the cooled vinegar mixture over the vegetables. It is best to make this a few hours before you are ready to serve, so the flavors have time to infuse the veggies.
- Serve the black-eyed peas salad over a bed of lettuce or as a dip with corn chips.
Gina’s Notes and Tips
- Room Temperature: Keep this salad out at room temperature for no more than 2 hours for food safety.
- Refrigerator: Store covered in the refrigerator for 3 to 4 days; give it a good stir and taste for seasoning before serving again.
Equipment
is this recipe pretty much the same as Texas caviar salad?
Betty, They are cousins, not twins. I have both recipes on my site. Here is the difference.
Southern Black Eyed Pea Salad
This one is firmly Southern and old fashioned. It uses a cooked vinegar and sugar dressing that soaks into the peas and vegetables. The flavor is sweet and tangy, not spicy, and very nostalgic. Think church potluck, New Year’s Day, or a make ahead side dish that can sit on the table without fuss. It is usually served as a side salad or over lettuce, though it works with chips too.
Texas Caviar
Texas caviar is brighter and bolder. It is no cook, lime and vinegar based, and leans Tex Mex with cumin, cilantro, chilies, and sometimes jalapeños. It is less sweet, more savory, and designed to be a dip first and foremost. This one feels right at home with tortilla chips, game day spreads, and summer parties.