Black-eyed peas are very nutritious, and cook quickly. This salad is filling and full of flavor. We enjoyed this on a hot day, with a rice salad and a crusty home made bread.

Black-eyed pea Salad

Serving Size: 4


  • 1 cup dried black-eyed peas, or 1 (14 oz.) can, rinsed and drained
  • 1 medium bell pepper, chopped (I prefer red, orange or yellow bell peppers as they are sweeter)
  • 1 red onion, chopped
  • 2-3 jalapeno pepper, seeded and finely minced
  • 1 clove garlic, minced
  • 1 avocado, cubed
  • 2 tablespoons lemon juice
  • 1/4 cup olive oil
  • 3 tablespoons red wine vinegar
  • salt and pepper
  • pinch cayenne pepper
  • dash Tabasco
  • 2 teaspoons sugar


  1. If using dried black eyed peas, soak them for at least 2-3 hours then boil in salted water for 45 minutes or until soft.
  2. Toss together black-eyed peas, bell pepper, onion, jalapeno pepper, and garlic in large bowl.
  3. Toss avocado with lemon juice in separate bowl.
  4. Add avocado to black-eyed pea mixture.
  5. Whisk together oil, vinegar, Tabasco, cayenne, and sugar in the bowl used for the avocado.
  6. Toss black-eyed pea mixture with dressing.
  7. Serve at room temperature in a lettuce cup.


Inspired by Vegetarian Times magazine October 2007