Blackeyed Pea Salad Recipe

"The hardest thing about making this blackeyed pea salad recipe was finding some blackeyed peas!" 

I went to three of the four large supermarkets in town(Courtenay, British Columbia) before I found one lonely, dented can in the canned pea section.

I guess this item is more in demand south of the border. You can also use dried peas if they are available. They will require overnight soaking but it is a healthier option than using canned peas.

Another dish you can use blackeyed peas for is chili-you can use them along with kidney beans or on their own. They are all good for you-lots of fiber.

This is a very versatile salad and you can tweak it any way you wish such as using a bottled oil/vinegar type salad dressing rather than the one shown below.

You can add more vegetables as well and maybe some dried herbs such as thyme or dill. 

Blackeyed pea salad with added vegetables.


1 can of blackeyed peas
1/2 cup diced tomatoes
1/2 cup chopped bell pepper-any color
1/4 cup chopped red onion
1 small clove of garlic-minced
salt & pepper to taste


3 Tbsp. salad oil
3 Tbsp. vinegar

Rinse blackeyed peas in water using a colander. This will reduce the sodium from the canned peas. Add them to a salad bowl.

Add chopped vegetables and garlic to bowl and stir gently.

Add dressing, mix and refrigerate for 2-3 hours or overnight.

Makes about 4 servings 

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