Black-Eyed Pea Salad


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  • 2 ounces red wine vinegar
  • 3 ounces canola or olive oil
  • 1/2 teaspoon ground cumin (optional)
  • 1/4 teaspoon ground black pepper
  • 2 garlic cloves, crushed and finely minced
  • 1/2 teaspoon kosher salt
  • 1 small red onion, finely diced
  • 1 small red bell pepper, finely diced
  • 1 cup tomatoes of your choice, chopped (Roma or plum, slices, cherry, or even diced canned tomatoes will do)
  • 1 15-ounce cans black-eyed peas, rinsed and drained


1. In a large bowl, whisk together vinegar, oil, spices, garlic, and salt.
2. Gently mix in remaining ingredients.
3. Allow to sit at least 30 minutes for best flavor development.
Eat as a side dish, a salsa, or topping for veggie burgers.


Great additions/Substitutions:

Swap lemon or lime juice for vinegar; add cumin, dried oregano and/or ground coriander; use different colors of bell pepper or other mild chiles or hotter chiles like jalapeƱo; add fresh or frozen corn kernels; add sliced green onion; add chopped cilantro, parsley, or basil.