Louisiana Black Eyed Pea Salad is so scrumptious, you’ll want to add it to your recipe repertoire and make it often.
Louisiana Black Eyed Pea Salad is a Southern tradition.
This delicious Louisiana Black Eyed Pea Salad is beautiful and makes an excellent main dish salad or a side salad. Some people always serve black eyed peas in January to ring in prosperity. It’s a tradition in the U.S. South. I eat them because they are tasty.
Looking for More Vegetarian Recipes?
I was looking for some traditional American foods and I found this recipe in a terrific Moosewood cookbook, Moosewood Restaurant Daily Special (affiliate link), that my daughter Erin gave me several years ago for Mother’s Day (thanks, Erin!). I absolutely love Moosewood recipes, and the ones in this cookbook are the best. Whenever I need a good vegetarian or vegan recipe, I look to Moosewood for inspiration. Of course, I always change a few things.
WHAT YOU NEED
You will need a knife, cutting board, measuring cups and spoons, and mixing bowls. If you want to cook dried black-eyed peas for this recipe, get yourself an Instant Pot. It makes cooking beans a snap.
Louisiana Black Eyed Pea Salad Recipe
Louisiana Black Eyed Pea Salad
- 2 15.5-ounce cans black-eyed peas (drained and rinsed)
- 1 cup diced celery
- 1 cup diced red bell peppers
- 6 green onions (scallions, sliced in rounds (white and tender green parts only) or 1/2 cup diced red onions)
- 1 cup cherry tomatoes (quartered)
- 3 tablespoons fresh lemon juice
- 8 shakes Tabasco sauce (or other hot pepper sauce)
- 1 tablespoon honey
- 1/4 teaspoon ground cloves
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup olive oil
- Sliced scallions (sliced in rounds)
- Smoked Cheddar cheese (shredded)
- Combine the salad ingredients.
- In a small bowl, whisk together all of the dressing ingredients.
- Pour the dressing over the salad mixture and toss to coat.
- Set aside and allow the flavors to intensify for 20-30 minutes (or more).
- Garnish with scallions and/or smoked Cheddar, if desired.
- Serve cold or at room temperature.
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Recipe Nutrition Information
This recipe is GF, DF, NF, SF, EF, CF (use sea salt), V, VG*
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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GF = Gluten free | DF = Dairy free | NF = Nut free | SF = Soy free | EF = Egg free | CF = Corn free | V = Vegetarian | VG = Vegan
Note: If you have serious allergies or sensitivities, to be considered free of these allergens, you need to use products specifically marked “gluten free,” etc. There can be cross-contamination in facilities.
This recipe was originally posted on Recipe Idea Shop June 19, 2016 and updated January 21, 2021.