Black-Eyed Pea and Rice Salad

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


  • 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.