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Black Eyed Pea Salsa (Or Salad!)

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!
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Course: Salad
Cuisine: Mexican
Keyword: balsamic vinegar, bell peppers, black-eyed peas, red onion, salsa, tomatoes
Prep Time: 15 minutes
Cook Time: 5 minutes
Refrigerate: 6 hours
Servings: 12 servings
Calories: 124.01kcal


  • 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


  • 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.


Black beans are an easy substitution if you don’t have black-eyed peas.
Chop up some green onions, because they would be delicious in this, too!
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!


Calories: 124.01kcal | Carbohydrates: 17.33g | Protein: 5.82g | Fat: 3.81g | Saturated Fat: 0.57g | Sodium: 189.73mg | Fiber: 5.04g | Sugar: 3.96g