You’ll love the simplicity of this Black Eyed Pea Salad. The best part is that it’s prepared in under 20 minutes! Bursting with flavor with its fresh chopped veggies and balsamic vinegar, this dish can double as a salsa OR a salad!
Original recipe posted: June 2012 | Recipe updated: October 2019
Before I get to the recipe today I would like to tell you how proud I am of my 5-year-old, strong-willed, SMART, funny little boy who has a very special heart. He was diagnosed with Tetralogy of Fallot, Pulmonary Atresia and MAPCAs at birth. So far in his 5 years, he has undergone 3 open heart surgeries and 8 heart catheterizations, and a half dozen non-heart-related surgeries, as well. His trials have put life into major perspective for our family. We adore this boy, and we are constantly amazed at how far he has come, and how strong he continues to be throughout it all!
Today we walked 3+ miles to honor him, and the many other kids like him who were born with heart defects. It was a special day! A lot of money was raised today for a very good cause. We were thrilled to be a part of it!
With all that walking, we worked up an appetite! So I want to share another delicious summer salad with you all! You might know this salsa as Texas Caviar, but whatever you call it, you’ll enjoy each bite!
WHY I LOVE THIS SALSA
We love to keep healthy foods around but they have to taste good! This is an easy recipe that comes together quickly plus its very affordable. Canned or dried beans are cheap and any combination of veggies on hand will work to pull this together.
HOW TO MAKE BLACK EYED PEA SALSA
This is a great recipe because of its simplicity plus it’s healthy and flavorful!
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In a large bowl, combine red onion, bell pepper, tomatoes, blackeye peas and celery.
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Combine the following ingredients, and mix well: fresh flat-leaf parsley, balsamic vinegar, olive oil, salt and pepper.
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Toss it into the bowl with your chopped veggies and mix well.
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Cover and refrigerate before serving, preferably over night.
RECIPE TIPS
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Black beans are an easy substitution if you don’t have black-eyed peas.
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Chop up some green onions, because they would be delicious in this, too!
HOW TO ENJOY THIS SALSA
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Add it as a topping to your burger or a wrap!
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Serve with tortilla chips or corn chips.
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Add it to a salad.
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It’s the perfect party food!
USING DRIED BEANS VS CANNED BEANS
There are benefits of using both dried and canned beans. Dried beans are more affordable than canned beans and they do not come with the added starchy liquids that canned beans do. Canned beans are quick and easy and do not require pre-soaking, decreasing the amount of time spent on a recipe.
Rinsing the beans: Before adding canned beans to a recipe, rinse with water and drain 2-3 times first.
Soaking the beans: Before adding dried beans to a recipe, soak them according the recommendations on the package.
Adjusting amounts: Use half the amount of dried beans in a recipe that calls for canned beans and use double the amount of canned beans in a recipe that calls for dried beans.
Black Eyed Pea Salsa (Or Salad!)
Ingredients
- 1 yellow bell pepper chopped
- 1 red onion chopped
- 3 stalks celery chopped
- 2 15 oz. cans black-eye peas
- 1/4 cup flat-leaf parsley chopped
- 3 tbsp. balsamic vinegar
- 3 tbsp. olive oil
- 1 tsp. sea salt
- 1/2 tsp. black pepper
Instructions
- In a large mixing bowl, combine tomatoes, bell pepper, red onion, celery, black eyed peas, parsley, balsamic vinegar, olive oil, salt and pepper. Mix well.
- Refrigerate for 6 hours minimum before serving. Serve as a salad or as a salsa.
Notes
Chop up some green onions, because they would be delicious in this, too! HOW TO ENJOY THIS SALSA Add it as a topping to your burger or a wrap!
Serve with tortilla chips or corn chips.
Add it to a salad.
It’s the perfect party food!
You have some handsome looking kids! Thanks again for posting, I really appreciate it!
Both of those children are ADORABLE! Blessings for your little one who has gone through so much in his short life. So sad and joyous at the same time. Look at him beaming.