This Black Eyed Pea Salad combines canned peas with sliced onions in a sweet, tangy marinade. Great all-year round side dish.
We're all tired of it. This being isolated. It's not natural. We know it's for the best and we just have to get through it. But right now.... it's just hard.
So I'm trying to keep my attitude postive and look forward to better times soon. There will be better days. There will. And when that time comes around, maybe we'll fill our picnic baskets with something delicious and have a big crowd around us to enjoy it with.
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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Black Eyed Pea Salad
- 2 cans black-eyed peas rinsed and drained
- 1 small onion thinly sliced
- ¼ cup chopped fresh parsley
- ⅓ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 1 garlic clove minced
- 2 tsp. Worcestershire sauce
- 1 tblsp. sugar or sugar substitute
- ½ tsp. salt
- ¼ 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.
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
Lana Stuart is the cook and occasional traveler here at Never Enough Thyme. Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious home cooking recipes. You'll find about 700 recipes here so there's sure to be something your family will like!
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