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Black-Eyed Pea Salad

By Deen Brothers


Featured in:

The Deen Bros. Y'all Come Eat

Difficulty: Easy

Prep time: 5 minutes

Cook time: 0 minutes

Servings: 6 to 8


  • 1 (15½-ounce) cans black-eyed peas, rinsed and drained
  • 1 large tomato, finely chopped (¾ cup)
  • 6 tablespoons thinly sliced green onions
  • ½ large red bell pepper, seeded and finely chopped (about ⅓ cup)
  • ½ large green bell pepper, seeded and finely chopped (about ⅓ cup)
  • 1 jalapeño pepper, seeded (if desired) and finely chopped (2 tablespoons)
  • ¼ cup chopped fresh parsley
  • ¼ cup chopped fresh basil
  • ¼ cup chopped fresh cilantro
  • ¾ cup extra virgin olive oil
  • ¼ cup balsamic vinegar
  • salt
  • freshly ground black pepper


In a large bowl, stir together the peas, tomato, green onions, bell peppers, jalapeño pepper, parsley, basil, and cilantro. In a small bowl, whisk together the oil, vinegar, and salt and black pepper to taste. Pour the vinaigrette over the salad and toss to combine. Serve at room temperature or chilled.

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