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Blackeye Pea Salad is quick and easy and so full of flavor. This simple Blackeye Pea Salad, also known as Redneck or Texas Caviar, is super scrumptious and perfect for an easy side dish or appetizer.
I’m not sure about other parts of the country, but we sure do like black-eyed peas here in the South. They are hard to resist when you see them on a menu at our local meat and three, and you can always find a can in our pantry for a dependable and tasty side dish. We enjoy them on New Year’s day in Hoppin’ John and any other day of the year seasoned with pork and accompanied with cornbread. (Side note, is it blackeye, black-eye or black eye? I see all versions. It’s blackeye on my can of beans, so I’m going with that.)
Anyway, regardless how you spell them, we do like the peas with the black eyes any way you can prepare them. This super easy Blackeye Pea Salad uses them straight out of the can for a salad filled with flavor that is perfect as a side or served with corn or tortilla chips for a party dip. As I said, Blackeye Pea Salad is a simple side dish, or appetizer that is a nutritional choice that is full of flavor. It can be quite addicting, to say the least, and fairly light in the calorie department too, which is always a good thing.
How to Make Blackeye Pea Salad
A few simple ingredients are all that is needed for this recipe: blackeye peas, purple/red onion, green onion, yellow bell pepper, cilantro, rice wine or white wine vinegar, canola oil, brown sugar, salt and pepper. The process is pretty simple. Basically, a bunch of chopping, a little mixing, and that’s it! And with bright, happy colors like the ones in this recipe, chopping and cutting can be therapeutic.
Onceall of the chopping and mixing is done, you can serve it right away, or refrigerate and let everything mingle a bit until ready to serve. Personally, the salad does seem to taste better when it’s been given time to warm up a bit instead of straight out of the fridge.As an appetizer this saladis traditionally served with chips for dipping, but we also enjoy it with celery or cucumber for a lighter bite.
This recipe is a basic rendition of an old favorite. You canalways add or substitute other types of peppers, onions or herbs. Maybe spice it up with a jalapeno, poblano or banana peppers for a bit of akick?However you mix it, this Blackeye Pea Saladrecipe is one to keep in your repertoire of quick and easy dishes. And it doesn’t hurt that it is yummytoo!
Check out these easy bean recipes to add to your menus:
- Grilled Potato and Cannellini Bean Salad
- Italian Sausage Garbanzo Beans
- Easy Chicken and Black Bean Burritos
- Mexican Black Bean Pizza
Blackeye Pea Salad Recipe
Ingredients
- 2 (15 ounce) cans of blackeye peas, drained
- 1/2 cup red onion, diced (about 1/2 of medium onion)
- 1/2 cup yellow bell pepper, diced (about 1/2 of pepper)
- 2 tablespoons green onion, chopped (about 3 green onions)
- 1/3 cup cilantro leaves, rough chopped
- 1/4 cup canola oil
- 1/4 cup rice wine or white wine vinegar
- 1/2 teaspoon brown sugar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Begin by draining the peas.
- Dice the purple/red onion, green onion, yellow bell pepper and rough chop the cilantro.
- Mix together the black-eyed peas, onion, pepper and cilantro in a bowl.
- In a small bowl whisk together the vinegar, oil, brown sugar, salt and pepper, pour over the black-eyed pea/onion/pepper combo, mix well to combine.
- Serve right away or refrigerate until ready to serve.
Notes
* This saladdoes tend to taste better when it’s be given time to warm up to room temperature instead of straight out of the fridge.
Did you make this recipe?
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Originally published April 9, 2010.
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FAQs
If you want to thicken the black eyed pea soup/stew, mix 2 tablespoons of cornstarch and about a half cup or so of the bean liquid. Slowly pour in small amounts and stir in the hot pot until you achieve the best consistency.
What happens if you don't soak your black-eyed peas? ›
Not soaking the black-eyed peas can slightly impact the texture, as they can take longer to cook and may be slightly firmer compared to soaked ones. However, the taste will remain similar whether you soak them or not.
Why do you rinse canned black-eyed peas? ›
Canned black-eyed peas are best in recipes that don't require slow cooking or a long cook time, which can make them mushy. If you're using canned black-eyed peas, simply rinse them in a colander to remove any liquid from the can as well as excess salt. Then you're good to go!
What is the purpose of soaking black-eyed peas? ›
Soaking black eyed peas not only quickens the cooking process, it also aids in digestibility. Soaked black eyed peas take about 45 minutes to 1 1/2 hours to cook, depending on the age of the beans, how long they were soaked for and how soft you prefer them.
How do you jazz up black-eyed peas? ›
- Try melted cheese on black-eyed peas. I tried it, and my family loved it! They won't eat them any other way!!
- If you're not big on cheese, try simmering slowly with some ham and onions. I add just a bit of pepper. They're great served with greens and cornbread.
- Hope you like the suggestions !!
Bottom Line. If beans make you uncomfortably gassy, sprinkle a little baking soda into their soaking water. It will reduce the volume of gas produced by the legumes, plus, they will cook quicker. If you're even shorter on time, you may want to try some of our favorite recipes to make with a can of black beans.
How long does it take for black-eyed peas to cook? ›
Drain your beans from the soaking liquid and give them a quick rinse under cold water. Place beans in a large pot and cover them with 4 inches of chicken stock. Simmer, covered, for about 1 hour. Start checking after 45 minutes to see if they are tender and add more broth or water as necessary to keep them covered.
Do black-eyed peas cause gas? ›
For some people, black-eyed peas may cause stomach pain, gas, and bloating due to their content of raffinose, a type of fiber that can contribute to digestive issues ( 17 ). Soaking and cooking dried beans can reduce the content of raffinose and make them much easier to digest ( 17 ).
How long do black-eyed peas last in the refrigerator? ›
Black-eyed peas that are already cooked should be allowed to cool then stored in an airtight container in the fridge for 3 to 5 days. Cooked dried black-eyed peas can be frozen in a re-sealable freezer safe bag. Frozen cooked beans will last for about 6 months.
How to dress up black-eyed peas? ›
Saute onion and celery in oil until tender. In a baking dish, combine cooked onion, cooked celery, bell pepper, peas, tomatoes, ham (or bacon), garlic, and salt/pepper. Bake for 30 minutes at 325 degrees F.
Just one cup of cooked black-eyed peas provides 20 percent of the daily value for zinc, a key nutrient for immune function and wound healing, and 23 percent of the daily value for iron, making black-eyed peas an especially good source of the mineral for people who don't eat animal products.
What happens if you don't rinse canned beans? ›
Canned beans are packed in a solution of water, salt, and starch. That solution can leave a glossy film on the beans, interfering with not only mouthfeel (slimy beans are a little off-putting), but also the ability of the beans to cling to other ingredients in the dish and absorb those flavors.
Can you overcook black-eyed peas? ›
Drain them the next day and bring them to a boil in cold water, then reduce the heat so the water barely simmers: dried black-eyed peas can overcook, and a rolling boil could cause them to break apart. Taste the peas often to check their doneness: They should be creamy but retain their shape.
Can you freeze fresh black-eyed peas? ›
To freeze New Year's black-eyed peas: Place them in a freezer-safe container and freeze for up to three months.
Do you drain black-eyed peas after soaking? ›
Cook the beans: Once your beans are done soaking, rinse and drain them. Add them to a pot over the stove and cover with at least two inches of water or stock. Add any salt or aromatics. Simmer until the beans are tender, about an hour.
How do you thicken black-eyed peas without cornstarch? ›
If you want to use them for thickening your soup, you have a couple of options. The most straightforward way is by cooking beans with your soup and pureeing them directly in the pot once it's finished. Alternatively, you can make a “bean slurry” by blending the beans with equal parts hot soup broth.
What is the best fertilizer for black-eyed peas? ›
Black eyed peas are not a “hungry” crop, so fertilizer is not needed. In fact, this crop, along with other peas and beans, is a wonderful soil builder for new garden beds or otherwise marginal soil.
How do you thicken field peas? ›
Most cooks add in a form of pork, whether it be bacon drippings, fatback, ham hock, or salted pork… The meat not only develops the flavor but also acts as a thickener to the bean pot. Without this step, the peas can be rather boring.
Do black-eyed peas swell when cooked? ›
Cooking dried black-eyed peas is tradition on New Year's because it's said that your luck will "swell" as dried black-eyed peas swell when cooked.
