Black Eyed Pea Salad: The Perfect Potluck Dish

Get ready to discover your new favorite side dish! This vibrant Black Eyed Pea Salad is incredibly easy to make, packed with fresh flavors, and always a crowd-pleaser. Whether you know it as Texas Caviar or a classic Southern staple, this recipe is a must-try for any gathering, from summer barbecues to holiday potlucks. It’s the perfect make-ahead dish that only gets better as it marinates.

We combine tender black-eyed peas with a colorful mix of crisp vegetables, all tossed in a zesty and tangy vinaigrette. It’s a healthy, versatile, and delicious salad that can be served as a side dish, a dip with tortilla chips, or even as a light and refreshing lunch. Let’s dive in and make this simple yet spectacular salad!

Why You’ll Love This Black Eyed Pea Salad Recipe

• Incredibly Flavorful: The combination of fresh vegetables and a zesty lime vinaigrette creates a bright, bold flavor that is simply irresistible.
• Make-Ahead Friendly: This salad is perfect for meal prep! The flavors meld together and become even more delicious after a few hours in the fridge, making it an ideal dish for busy schedules.
• Versatile and Adaptable: Serve it as a side, a salsa with chips, or a topping for grilled chicken. You can also easily customize it with your favorite vegetables or a pinch of spice.
• Crowd-Pleasing Dish: This recipe is a guaranteed hit at any potluck, picnic, or family gathering. It’s a fresh and healthy option that everyone will enjoy. Looking for another great salad for a crowd? Try this delicious Cranberry Feta Pasta Salad.

Ingredients You’ll Need

This recipe uses simple, fresh ingredients that come together to create a symphony of flavor and texture. Here’s what you’ll need to have on hand.

For the Salad

• Canned Black-Eyed Peas: Two cans, rinsed and drained. This is the heart of our salad, providing a creamy texture and earthy flavor.
• Bell Peppers: We use a mix of red and green bell peppers for a sweet, crisp crunch and a pop of color.
• Red Onion: Provides a sharp, aromatic bite that complements the other ingredients.
• Celery: Adds a fresh, slightly savory crunch.
• Corn: Canned or frozen (and thawed) sweet corn adds a touch of sweetness.
• Jalapeño: For a little bit of heat. Remove the seeds and membranes for less spice.
• Cilantro: Fresh cilantro brightens up the entire dish with its unique, vibrant flavor.

For the Zesty Vinaigrette

• Olive Oil: The base of our dressing. Use a good quality extra virgin olive oil for the best flavor.
• Lime Juice: Freshly squeezed lime juice is key for a bright, tangy kick.
• Apple Cider Vinegar: Adds another layer of acidity and complexity.
• Garlic: Freshly minced garlic for a pungent, savory note.
• Sugar: Just a touch to balance the acidity of the dressing.
• Cumin: Adds a warm, earthy spice that pairs beautifully with the black-eyed peas.
• Salt and Black Pepper: To taste.

How to Make The Best Black Eyed Pea Salad

Making this salad is as simple as chopping and mixing. Follow these easy steps for a perfect result every time.

1. Prepare the Vegetables: Start by finely dicing your red bell pepper, green bell pepper, red onion, and celery. Mince the jalapeño and garlic, and chop the cilantro. Add all the prepared vegetables to a large mixing bowl.
2. Add Peas and Corn: Rinse and drain the canned black-eyed peas thoroughly to remove any excess sodium. Add them to the bowl along with the corn.
3. Make the Vinaigrette: In a separate small bowl or a jar with a lid, whisk together the olive oil, lime juice, apple cider vinegar, minced garlic, sugar, and cumin. Continue whisking until the dressing is well combined.
4. Combine and Toss: Pour the vinaigrette over the black-eyed pea and vegetable mixture. Gently toss everything together until the salad is evenly coated with the dressing.
5. Chill and Marinate: For the best flavor, cover the bowl and refrigerate the salad for at least 30 minutes before serving. This allows the flavors to meld and develop.
6. Serve: Season with salt and black pepper to taste just before serving. Enjoy it as a side dish or with your favorite tortilla chips!

Tips for Success

• Rinse Canned Goods: Always rinse and drain canned beans and corn. This removes the “canned” flavor and significantly reduces the sodium content.
• Dice Uniformly: Try to chop your vegetables into small, uniform pieces. This ensures you get a little bit of everything in each bite.
• Let It Marinate: Don’t skip the chilling time! The salad’s flavor improves immensely as it sits and the vegetables soak up the delicious vinaigrette.
• Adjust the Spice: If you’re sensitive to heat, be sure to remove all seeds and membranes from the jalapeño. For a milder salad, you can omit it entirely or substitute it with a pinch of red pepper flakes for controlled heat.

Delicious Variations

One of the best things about this Black Eyed Pea Salad is how easy it is to customize. Here are a few ideas to make it your own:

• Add Avocado: For a creamy texture, add one diced avocado just before serving.
• Include Cheese: Crumbled feta or cotija cheese adds a salty, tangy flavor that works wonderfully. This Blueberry Peach Feta Salad is another great example of fruit and feta pairing well.
• Add More Veggies: Feel free to add other vegetables like diced cucumber, tomatoes, or shredded carrots.
• Bring in Some Fruit: For a sweet and savory twist, try adding diced mango or peaches.

What to Serve with Black Eyed Pea Salad

This salad is a fantastic and versatile side dish. It pairs wonderfully with grilled meats like chicken, steak, or pork. It’s also a perfect companion for barbecue dishes. For a complete Southern-inspired meal, serve it alongside our Black Eyed Pea Soup. You can also serve it as an appetizer or dip with a big bowl of tortilla chips for scooping.

Storage and Make-Ahead Instructions

This is the ultimate make-ahead salad. You can prepare it up to 2-3 days in advance. Store it in an airtight container in the refrigerator. The flavors will actually get better over time! If you plan to add avocado, wait to add it until just before serving to prevent it from browning. The salad will keep well in the fridge for up to 4-5 days.

Frequently Asked Questions

Your New Go-To Salad

This Black Eyed Pea Salad recipe is a true winner. It’s simple to make, bursting with flavor, and perfect for any occasion. We’re sure it will become a staple in your recipe collection. Give it a try, and let us know what you think in the comments below. For more recipe inspiration, be sure to follow us on Pinterest!

Black Eyed Pea Salad Recipe

Black Eyed Pea Salad: The Perfect Potluck Dish

This vibrant Black Eyed Pea Salad, also known as Texas Caviar, is packed with fresh vegetables and a zesty lime vinaigrette. It's an easy, healthy, and versatile make-ahead recipe perfect for any potluck or gathering.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Total Time 20 minutes mins

Servings: 8 servings

Course: Appetizer, Salad, Side Dish

Cuisine: American, Southern

Calories: 185

Ingredients Equipment Method Notes

Ingredients

  

• 2 cans black-eyed peas 15-ounce cans, rinsed and drained
• 1 red bell pepper finely diced
• 1 green bell pepper finely diced
• 1/2 cup red onion finely diced
• 2 stalks celery finely diced
• 1 cup corn canned or frozen (thawed)
• 1 jalapeño seeded and minced
• 1/2 cup fresh cilantro chopped
• 1/3 cup olive oil
• 1/4 cup lime juice freshly squeezed
• 2 tbsp apple cider vinegar
• 2 cloves garlic minced
• 1 tsp sugar
• 1/2 tsp ground cumin
• Salt and freshly ground black pepper to taste

Equipment

• 1 Large Mixing Bowl
• 1 Small bowl or jar
• 1 Whisk

Method

 

1. Finely dice the red bell pepper, green bell pepper, red onion, and celery. Mince the jalapeño and garlic, and chop the cilantro. Add all prepared vegetables to a large mixing bowl.
2. Rinse and drain the canned black-eyed peas thoroughly. Add them to the bowl along with the corn.
3. In a small bowl or a jar with a lid, whisk together the olive oil, lime juice, apple cider vinegar, minced garlic, sugar, and cumin until well combined.
4. Pour the vinaigrette over the black-eyed pea and vegetable mixture. Gently toss everything together until the salad is evenly coated.
5. Cover the bowl and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
6. Season with salt and black pepper to taste just before serving. Enjoy!

Notes

Tip 1: For the best flavor, make this salad a few hours or even a day ahead of time.
Tip 2: Dice all your vegetables to a similar size as the black-eyed peas for the perfect texture in every bite.
Tip 3: Serve with sturdy tortilla chips for an amazing appetizer or dip.