This easy recipe for black eyed pea salad is marinated with a light and healthy homemade dressing.

I love that the subtlely sweet marinade brings out the flavors of all vegetables in this recipe. Sometimes the simplest ideas are all you need to create a beautiful meal.

Black eyed pea salad in a white scalloped bowl.

Perfect Simple Salad

Marinating vegetables is one of our favorite ways to create salads!

Black eyed peas are the base of this recipe. They’re budget-friendly and add protein.
This salad needs time to soak up all the delicious dressing. Try making it the night before you serve.
Leftovers store incredibly well and will keep in the fridge for 4-5 days.
Fresh veggies can easily be swapped out for whatever is in season at your grocery store. It’s totally flexible!

EBOOK BUNDLE: Need more inspiration? Grab my Easy Healthy Meals Success Kit. Includes 12 eBooks, done-for-you meal plans, and recipes.

Ingredients to make recipe on counter including can of black eyed peas, bowl of tomatoes, bell pepper, green onions, honey mustard, olive oil and vinegar.

Recipe Ingredients

BLACK EYED PEAS are available canned and dried at the grocery store. This recipe uses one 15 oz can of black eyed peas that have been drained and rinsed. There’s no need to cook canned versions, just add them straight to the salad.

VEGGIES are simple and affordable with a combination of tomato, bell pepper, green onion, celery and corn. To make things easy, we like to use canned corn. However, frozen corn that’s been warmed in the microwave (not hot) will also work.

MARINADE ingredients use olive oil, vinegar and lemon juice as the base (be sure to use food-grade vinegar or apple cider vinegar). This is topped with honey mustard to add sweetness. If you want, you can swap out the honey mustard for 1 Tbsp of dijon mustard and 1 Tbsp of honey.

Large white bowl with chopped bell pepper, tomatoes, celery, corn and black eyed peas inside.

How To Make Black Eyed Pea Salad

This is quick and easy prep. Consider making it the night before to save time and let veggies soak up all marinade goodness.

Wash and chop all veggies, drain and rinse canned goods.
Mix together dressing according to the recipe below.
Add everything to a bowl and toss together. Refrigerate for 2-4 hours.
Scoop out salad with a slotted spoon into a bowl. Serve and enjoy!

Storing Leftovers

Keep leftovers sealed in an airtight container in the refrigerator for up to 5 days. Try adding them to small mason jars for easy grab-and-go lunches.

Close up of finished salad with cherry tomatoes, corn, celery and bell peppers. Top of salad is sprinkled with chopped parsley.

More Salad Recipes

Grab six healthy Mason Jar Salad recipes for easy meal prep and lunches.
Quick and Easy Greek Salad tastes great served with almost any main dish.
Chickpea Lemon Tuna Salad is a high-protein side dish idea.
Honey Dijon Quinoa Salad is very also versatile for a variety of dinners.
Garden Salad with Herb Dressing tastes like it’s fresh from the garden.

Did you love this salad recipe? Be sure to leave a rating below!

Black Eyed Pea Salad

This easy recipe is marinated with a light and healthy homemade dressing.

5 from 1 vote

Save Recipe! Pin This Print It

Prep Time: 10

Chill Time: 2

Total Time: 2 10

Servings: 6 servings

Ingredients

1 can black eyed peas - drained and rinsed (15 oz)
1 ½ cups cherry tomatoes
12 oz canned corn
1 cup chopped red bell pepper
3 green onions - chopped
2 celery stalks - chopped

Dressing:

⅓ cup olive oil
2 Tbsp vinegar
2 Tbsp lemon juice
2 Tbsp honey mustard
½ tsp salt
¼ tsp ground black pepper

Instructions

Mix together dressing ingredients in a bowl: olive oil, vinegar, lemon juice, honey mustard, salt and pepper. Set aside.
Wash and chop all other ingredients and add them to a large salad bowl. This includes black eyed peas, tomatoes, corn, bell pepper, onions and celery.
Drizzle salad dressing on top and mix everything together. Cover and refridgerate for 2-4 hours.
Use a slotted spoon to add ingredients to a serving bowl. Extra liquid can be discarded.
Serve and enjoy!

Recipe Notes:

Keep leftovers sealed in an airtight container in the refrigerator for up to 5 days. Try adding them to small mason jars for easy grab-and-go lunches.
This salad needs time to soak up all the delicious dressing. Try making it the night before you serve.
Fresh veggies can easily be swapped out for whatever is in season at your grocery store. It’s totally flexible!
To make things easy, we like to use canned corn. However, frozen corn that’s been warmed in the microwave (not hot) will also work.
If you want, you can swap out the honey mustard for 1 Tbsp of dijon mustard and 1 Tbsp of honey.

Nutrition

The nutritional information provided is an estimate and is per serving.

Save This Recipe:Follow us on Pinterest @MadeByAndi