Paula Deen Black-Eyed Pea Salad

Paula Deen black-eyed pea salad is a tangy, crunchy Southern salad with black-eyed peas, bell peppers and fresh herbs that comes together in 10 minutes. Try this easy make-ahead bean salad for potluck tables, cookouts or New Year's Day, since it needs no cooking and feeds 6 to 8 people.

Whisk the oil, sugar and balsamic vinegar until the sugar dissolves, because the dressing carries the whole salad. Skip that and you get sharp vinegar in one bite and plain oil in the next.

Paula uses fresh thyme, oregano and parsley instead of dried, which gives the peas a bright, garden-fresh taste. The sweet balsamic dressing also balances the earthy peas, so every forkful tastes tangy and sweet at once.

Paula Deen Black-Eyed Pea Salad

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Course: SaladCuisine: American, SouthernDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking timeminutes

Calories

290

kcal

Tender black-eyed peas, crisp peppers and a chopped tomato soak up a sweet balsamic dressing in this cold salad. The fresh herbs keep it bright, and it tastes even better once it has sat for a bit.

Ingredients

• 3/4 cup Oil
  

• 1/4 cup sugar
  

• 1/4 cup balsamic vinegar
  

• 1 (15 oz) can drained and rinsed black eyed peas
  

• 1 diced bell pepper
  

• 1/2 cup diced green onions
  

• 1 large diced tomato
  

• 1 diced red bell pepper
  

• 1/4 cup chopped fresh parsley
  

• 1 1/2 tablespoons fresh thyme
  

• 1 1/2 tablespoons fresh oregano
  

Directions

• Make the dressing: Whisk 3/4 cup oil, 1/4 cup sugar and 1/4 cup balsamic vinegar together in a small bowl. Keep whisking until the sugar dissolves and the dressing looks smooth.
• Combine the salad: Add 1 can drained and rinsed black-eyed peas, 1 diced bell pepper, 1 diced red bell pepper, 1 large diced tomato and 1/2 cup diced green onions to a large bowl. Then stir in 1/4 cup chopped fresh parsley, 1 1/2 tablespoons fresh thyme and 1 1/2 tablespoons fresh oregano.
• Dress and toss: Pour the dressing over the salad. Then mix well so every pea and piece of pepper gets coated.

Tools for this recipe

• Pyrex 3-piece glass mixing bowl set, OXO 11-inch balloon whisk, Victorinox Fibrox 8-inch chef's knife. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use frozen or dried black-eyed peas instead of canned?

Yes, as long as you cook them until tender first and let them cool completely. Dried peas need soaking and simmering, while frozen ones cook faster, so check the package for timing.

How long does black-eyed pea salad keep in the fridge?

Store it in an airtight container and plan to eat it within about 3 days. The tomato softens over time, so the salad is freshest the first day or two.

Can I make this salad ahead for a party?

Yes, it works well made a few hours ahead because the peas soak up the dressing. If you want crisp tomato, dice it and stir it in right before serving.

Can I use dried herbs if I don't have fresh?

You can, but use about a third of the amount, since dried herbs are stronger. Fresh gives a brighter taste, so use dried only when you have to.

What's the most common mistake with this salad?

Skipping the rinse on the canned peas is the big one, because the canning liquid makes the salad taste salty and dull. Drain and rinse them well, then pat them dry so the dressing clings.