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A large white bowl and two small bowls hold colorful Texas caviar made of black-eyed peas, corn, peppers, and onions. A wooden spoon rests in the main bowl. Beige fabric and tortilla chips surround the dishes.

Southern Black Eyed Pea Salad

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This black eyed pea salad is a cold, sweet-and-tangy Southern side made with canned black eyed peas, corn, peppers, and a simple apple cider vinegar dressing. It’s easy to stir together ahead of time and perfect for busy weeknights or parties.
Course Appetizer
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Keyword healthy, no-cook, quick
Prep Time 20 minutes
Total Time 20 minutes
Servings 10
Calories 305
Author Gina Dickson

Equipment

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
    A blue-handled pot filled with oil sits on a black pot holder against a white background.
  • 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
    A white bowl containing chopped corn, red bell pepper, green bell pepper, onion, celery, and black-eyed peas arranged in separate sections on a white surface.
  • 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.
    A white bowl filled with a colorful bean salad containing black-eyed peas, corn, diced red peppers, cucumbers, and onions, with a white serving spoon resting inside.
  • Serve the black-eyed peas salad over a bed of lettuce or as a dip with corn chips.

Notes

Storage
  • 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.

Nutrition

Serving: 11/2 cup per serving | Calories: 305kcal | Carbohydrates: 44g | Protein: 8g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Sodium: 243mg | Potassium: 369mg | Fiber: 7g | Sugar: 25g | Vitamin A: 632IU | Vitamin C: 30mg | Calcium: 30mg | Iron: 3mg
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