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



  • 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

Optional toppings:

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


  1. Combine the salad ingredients.
  2. In a small bowl, whisk together all of the dressing ingredients.
  3. Pour the dressing over the salad mixture and toss to coat.
  4. Set aside and allow the flavors to intensify for 20-30 minutes (or more).
  5. Garnish with scallions and/or smoked Cheddar, if desired.
  6. Serve cold or at room temperature.