Black-eyed pea salad—often called Texas Caviar (or Harlem Caviar in my cookbook)—is a protein-packed, flavorful bean salad that’s easy to prepare and keeps well. Bright, textural, and nutritious, it works as a side dish, a topping for toast or greens, a dip, or a stand-alone meal. Ideal for potlucks, picnics, and cookouts, this salad is delicious year-round and even makes a festive New Year’s dish. The flavors deepen after a day in the fridge, making it excellent for meal prep.
Table of Contents
- Why You’ll Love This Recipe
- The Star ingredients
- How to Make Black Eyed Pea Salad
- Ingredient Swaps
- How to Keep it Fresh
- You’ll also Love these Hearty Salad Recipes
- Black Eyed Pea Salad Recipe
Why You’ll Love This Recipe
Simple ingredients combine to create bold, complementary flavors in this salad.
- Bright, crunchy textures and savory beans
- Quick and easy to prepare
- Minimal, accessible ingredients
- No stovetop cooking required if you use canned beans
- Kid-friendly and versatile
- Great for meal prep—the flavor improves after marinating
- Healthy and satisfying
The Star ingredients
BLACK-EYED PEAS (cowpeas) are the base of this salad. They have a savory, slightly nutty flavor and a firm texture that holds up well in salads. They’re rich in protein, fiber, folate, zinc, and other nutrients. Use canned black-eyed peas (drained and rinsed) or fully cooked and cooled dried peas.
ROASTED RED PEPPER adds a smoky sweetness and softer bite than raw bell pepper. Roast peppers yourself under the broiler until charred, allow to cool, peel off the skin, remove seeds, and chop—or use jarred roasted red peppers for convenience.
FRESH PARSLEY brings a bright herbal note. Parsley works well here, though cilantro, dill, or basil can be used for different flavor profiles. Avoid using dried parsley as a direct substitute for fresh herbs in this salad.
How to Make Black Eyed Pea Salad
STEP ONE Combine cooked black-eyed peas with the chopped vegetables in a large mixing bowl.
STEP TWO In a separate small bowl or jar, whisk together Dijon mustard, apple cider vinegar, hot sauce (optional), maple syrup (or agave), sea salt, dried oregano, dried thyme, and extra virgin olive oil. Emulsify the dressing by whisking briskly or shaking in a closed jar.
STEP THREE Pour the dressing over the salad, add chopped parsley, and toss to combine. Taste and adjust seasoning with additional salt and black pepper if needed. Let the salad marinate for at least a few hours or overnight for best flavor.
Ingredient Swaps
- Any firm bean can replace black-eyed peas—try chickpeas, black beans, cannellini, or kidney beans, or a mixed bean blend.
- Add 1/2 cup of corn for a more traditional Texas Caviar texture and sweetness.
- Substitute red onion with white onion, sweet onion, scallions, or shallots. If you’re out of onions, a small clove of minced garlic can add a similar sharpness.
How to Keep it Fresh
This salad tastes better after a few hours in the fridge and is at its best the next day. Store in an airtight glass container in the refrigerator for up to 5 days. Do not freeze this salad—freezing will alter the texture of the beans and vegetables.
You’ll also Love these Hearty Salad Recipes
Marinated White Bean Salad
Black Bean & Corn Salad
Peach White Bean Salad
Chickpea Tuna Salad
Carrot Chickpea Salad
Black Eyed Pea Salad
Video
Ingredients
- 3 cups cooked black-eyed peas, or 2 15-oz cans (drained and rinsed)
- 1/2 cup minced celery
- 1/4 cup minced red onion
- 1 medium roasted red bell pepper, chopped (or raw)
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1-2 tsp hot sauce
- 1 tsp pure maple syrup, or agave
- 1 1/4 tsp sea salt
- 1 tsp dried oregano
- 1 tsp dried thyme
- 2 tbsp extra virgin olive oil
- 1/4 cup chopped parsley
Instructions
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In a large bowl, combine the black-eyed peas, celery, red onion, and roasted red pepper.
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In a small bowl, whisk together Dijon mustard, apple cider vinegar, hot sauce, maple syrup, sea salt, oregano, and thyme. Slowly whisk in the olive oil until the dressing is smooth and emulsified. Pour over the beans and toss to coat. Stir in the chopped parsley.
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Allow the salad to marinate for a few hours or overnight—its flavor improves with time.
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Notes
Recipe Notes & Tips
- If using dried black-eyed peas, soak them for at least eight hours before cooking for the best tender texture.
- You can measure dressing ingredients into a jar, secure the lid, and shake vigorously until emulsified for a quick one-step dressing.
- This salad is best when made ahead; the flavors deepen as it marinates.
Nutrition
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