Name: Louisiana Black Eyed Pea Salad
Prep time: 15 min
Total time: 45 min
Ingredients: 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))

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Louisiana Black Eyed Pea Salad is so scrumptious, you’ll want to add it to your recipe repertoire and make it often.

Did you know black eyed peas are thought to bring prosperity?

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

Course Main Course, Salad

Cuisine American

Keyword Black Eyed Peas Salad

Prep Time 15 minutes

Resting time 30 minutes

Total Time 45 minutes

Servings 6

Author Recipe Idea Shop/Lois Carter Crawford based on a Moosewood recipe

Ingredients

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)

Dressing

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

Optional toppings:

Sliced scallions (sliced in rounds)
Smoked Cheddar cheese (shredded)

Instructions

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.

https://recipeideashop.com/louisiana-black-eyed-pea-salad

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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.

Moosewood’s Louisiana Black Eyed Pea Salad Nutrition Label. Each serving is about 3/4 cup.

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Louisiana Black Eyed Pea Salad. Oh, so good! Did you know black eyed peas are said to bring prosperity?

*Allergen Key

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.