This Black Eyed Pea Salad combines canned peas with sliced onions in a sweet, tangy marinade. Great all-year round side dish.
It’s May 4 and I’m wearing a sweater. A sweater, y’all. We should have sunny skies and temperatures in the 80’s. What we have is wind, clouds, rain, and mid-50’s. What the heck is going on with the weather!
I want blue summer skies with warm days and summer food. I want to picnic by the lake and stroll through the farmer’s market. Instead, I’m thinking of starting a fire in the fireplace. This is just nuts.
But I’m keeping my hopes up and I know that we’ll have a beautiful summer soon. And when those pretty, warm days come around, maybe we’ll fill our picnic basket (or at least our dinner table) with delicious recipes like this one.
This Black Eyed Pea Salad is very similar to the traditional three-bean salad that is a staple at Southern picnics, pot-lucks, and church dinners, although it’s a lot lower in sugar than that recipe. It’s easy to make, easy to transport, and almost everyone likes it. Even the little ones enjoy it, though they may pick out the onions :-)
It goes particularly well with a summer dinner of fried chicken, potato salad, and fresh green beans :-)
How to Make Black Eyed Pea Salad
Start by rinsing and draining two cans of black-eyed peas. I really do recommend the canned black-eyed peas for this recipe. They’re cooked to just the right texture and hold their shape very well in the marinade. And they’re just so convenient!
Now slice a small onion very thinly.
Put the black-eyed peas and onions in a medium bowl along with a little chopped, fresh parsley.
In a small saucepan, add the olive oil, vinegar, garlic, Worcestershire sauce, sugar, salt, and pepper. Bring the mixture just to a boil. Pour the warm mixture over the peas and onions.
Cover and let stand for at least 2 hours, preferably overnight, for flavors to develop.
I prefer to strain the salad before serving, but it’s not necessary. If you do strain it, save the marinade and put any leftovers back into it for storage.
More Summer Salad Recipes on Never Enough Thyme:
- Black Bean and Corn Salad
- Tomato and Avocado Salad
- Summertime Pasta Salad
- Lemon Dill Potato Salad
- Broccoli Casserole
bean and pea salad recipes from Other Bloggers:
- Traditional Three Bean Salad from The Spruce Eats
- Carrot, Dill, and White Bean Salad from 101 Cookbooks
- Mushroom, Caramelized Onion, and Cannellini Bean Salad from Cookin’ Canuck
- Greek Black-Eyed Pea Salad from Simply Recipes
- Purple Hull Pea Salad from Homesick Texan
- Cold English Pea Salad from Deep South Dish
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- 2 cans black-eyed peas, rinsed and drained
- 1 small onion, thinly sliced
- 1/4 cup chopped, fresh parsley
- 1/3 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1 garlic clove, minced
- 2 tsp. Worcestershire sauce
- 1 tblsp. sugar (or sugar substitute)
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- Place the black-eyed peas and onions in a medium bowl.
- In a small saucepan, add the remaining ingredients and bring just to the boil. Remove from heat and pour over the peas and onions.
- Cover and let stand at least 2 hours, preferably overnight, for flavors to develop.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving:Calories: 184 Total Fat: 12g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 0mg Sodium: 218mg Carbohydrates: 14g Net Carbohydrates: 0g Fiber: 4g Sugar: 3g Sugar Alcohols: 0g Protein: 5g
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