Black Eyed Pea & Rice Salad made with Cilantro Lime Rice Instant Pot or Stove Top Chipotle Copycat

Black-Eyed Pea & Rice Salad

When was the last time you had Black-Eyed Peas? And how about the last time you had Black-Eyed Pea & Rice Salad? If you only think about Black-Eyed Peas on New Years (they’re lucky and I have a recipe for Traditional Black Eyed Peas on my site) or as the strange little bean in Cowboy Caviar, think again.

Black Eyed Pea & Rice Salad

Black Eyed Pea & Rice Salad


good to know stuff about black-eyed pea & rice salad

Black-Eyed Pea & Rice Salad is cool & crunchy, full of all kinds of good and healthy stuff. Best of all, it has a sweet & sour dressing that will keep you coming back for more.

Cool salads like this are not only budget-friendly, they’re delish, make ahead and great for any season. Think of a salad like this when asked to bring something to a potluck (double or triple it!) but think of it as a side, too.

Since I’m on a roll with Meal Prep I gotta say, cold salads like this pack away easily for lunches. This salad was a part of my Chicken Breast Meal Prep I posted recently, in an effort to cook once, and have five different wonderful and distinct lunches.

Pulled Chicken Meal Prep with Black Eyed Pea Salad & Cole-Slaw

Pulled Chicken Meal Prep with Black-Eyed Pea Salad & Cole-Slaw

optimize your time when making black-eyed pea &
 rice salad

Did I mention how easy Black-Eyed Pea & Rice Salad is? Especially when you have cooked peas stashed in the freezer or a can in the pantry. If you’d like to learn more about Black Eyed Peas and how too cook them for this recipe and freeze the rest to have on hand, see my post on Black Eyed Peas. They can be cooked on the stovetop, in an Instant Pot or in the slow cooker.

Since I initially made Black Eyed Pea Salad as a part of my meal prep recipe, I had extra Cilantro Lime Rice to use for the salad, but rice also freezes well short term. Make more rice than you need for this dish and stash a little away for a side or fried rice later in the week. Or make extra & toss it in the freezer. Always maximize your cooking time when you can. If you don’t want to make a batch of Cilantro Lime Rice, just make plain old white rice and add a little cilantro to the Black Eyed Pea Salad.

Both of my recipes related to this post, the Cilantro Lime Rice and the Black Eyed Peas can be made either on the stove or in the Instant Pot, and the Black-Eyed Peas are great in the slow cooker, too.

lack Eyed Pea & Rice Salad

lack Eyed Pea & Rice Salad

money-saving tips for black-eyed pea & rice salad

Budget shop for the ingredients. Black-Eyed Peas, canned, are about three times the price of dried, but still so cheap they won’t break the bank. Rice, too, is a budget item. Look for it in bags on the bottom shelves and peek around in the Mexican, Indian and Asian areas of your store.

The more costly items are the veggies. Green bell peppers are generally less expensive than the brighter colors. Don’t be afraid to buy the larger red onions; they keep well in the fridge after being cut. I love to stash my partially used veggies in the door where I’ll see them (and keep my eggs in the cooler part of the fridge.) And do regrow your green onions in water or dirt.

Black Eyed Pea & Rice Salad

Black Eyed Pea & Rice Salad


Black-Eyed Pea and Rice Salad

Black-Eyed Pea Salad is delicious and also surprisingly healthy. All I am sayin’ is give Peas a chance.

  • Author: FrugalHausfrau
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 3 cups 1x


  • 1 can black-eyed peas, drained and rinsed, or about 1 1/2 cups black-eyed peas cooked
  • 1 cup cilantro lime rice or one cup of cooked rice with 1 tablespoon of chopped cilantro & juice from 1/2 lime
  • 1/4 large red onion, diced
  • 1 bell pepper, diced, or 1/2 each of two different colored peppers, diced
  • 1/2 jalapeno, minced
  • 2 green onions, sliced
  • 1/4 cup white wine vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon sugar
  • salt and freshly ground black pepper, to taste
  • 1/2 lime, juiced


In a medium-sized bowl, mix together black-eyed peas, rice, red onion, peppers, jalapeno, and green onion.

In a small bowl, mix vinegar, oil, and sugar.  Pour dressing over rice and pea mixture. Toss to coat. Taste and season with salt and pepper. Refrigerate until ready to serve. This recipe improves as it sits.

Add lime juice just before serving.


Prep time assumes using already cooked, canned or frozen black-eyed peas.


  • Serving Size: 1/2 cup
  • Calories: 138
  • Sugar: 3.8g
  • Sodium: 450mg
  • Fat: 4.9g
  • Saturated Fat: .7g
  • Carbohydrates: 18.5g
  • Fiber: 2.1g
  • Protein: 2.9g

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I’m sharing this recipe at Fiesta Friday #213 this week. It’s a fun round up of recipes shared by bloggers all over the world. Stop by and take a peek!

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25 thoughts on “Black-Eyed Pea & Rice Salad

  1. What a lovely salad. I need to make black eyed peas again. The only time I had them, in Texas, I didn’t love them, but I don’t remember why. I can only think of one other legume I didn’t love, and that was Azuki beans. Anyway, love the salad ingredients.

    • FrugalHausfrau

      I think Black-Eyed Peas pick up flavoring really well, and they’re very creamy. I haven’t had Azuki, only heard about them. 🙂

    • FrugalHausfrau

      I think I’m a bit of a sucker for anything with a sweet/sour taste, across all cuisines. It makes the salad!

    • FrugalHausfrau

      Thanks, Gloria. I really enjoyed this! I’m going to make it again this coming week I liked it that much!

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