I put together a Black Eyed Pea Salad that uses pantry staples and a surprising ingredient to help stretch meals for busy families.

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I never thought a simple bowl could start a little stir at family get togethers, but my twist on Black Eyed Pea Salad did just that. With hearty black eyed peas and bright red bell pepper popping through, it’s the kind of side that makes people ask what’s different this time.

I call it my nod to Cowboy Caviar Black Eyed Peas, though it’s more relaxed and a bit messy when I bring it to potlucks. I’m not perfect in the kitchen, I mess up measurements and still somehow it turns out bold and fresh enough to make you curious.

Ingredients

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Black eyed peas: hearty, protein and fiber rich, earthy flavor, keeps y’all full longer
Corn: sweet crunchy carb boost, balances savory beans, adds bright summer flavor
Bell peppers: colorful vitamin C punch, crisp texture, mild sweet to slightly bitter notes
Red onion: sharp bite, antioxidants, mellows when chilled, gives zippy raw onion flavor
Cilantro: bright citrusy herb, adds freshness, low calorie, some people think it tastes soapy
Vinegar or lime: sharp acid tang, brightens salad, helps flavors meld and cut richness
Olive oil: healthy monounsaturated fat, smooth mouthfeel, binds dressing, mild fruity flavor

Ingredient Quantities

2 (15 oz) cans black eyed peas, rinsed and drained

1 cup corn, frozen and thawed or 1 (15 oz) can corn, drained

1 red bell pepper, seeded and diced

1 green bell pepper, seeded and diced

1 small red onion, finely chopped

3 green onions, thinly sliced

1 jalapeño, seeded and minced (optional)

1 cup cherry tomatoes, halved

1/2 cup fresh cilantro, chopped

1/4 cup extra virgin olive oil

1/4 cup apple cider vinegar or 3 tablespoons fresh lime juice

1 tablespoon granulated sugar or honey

1 teaspoon Dijon mustard

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon crushed red pepper flakes or cayenne (optional)

How to Make this

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1. Drain and rinse the black eyed peas well and drain the corn if using canned, or thaw the frozen corn; put both in a large mixing bowl.

2. Seed and dice the red and green bell peppers, finely chop the small red onion, thinly slice the 3 green onions, mince the jalapeño if you want heat, halve the cherry tomatoes and chop the cilantro, then add all of that to the bowl with the beans and corn.

3. In a jar or small bowl whisk together 1/4 cup extra virgin olive oil, 1/4 cup apple cider vinegar or 3 tablespoons fresh lime juice, 1 tablespoon granulated sugar or honey, 1 teaspoon Dijon mustard, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and 1/4 teaspoon crushed red pepper flakes or cayenne if using; taste and adjust sugar, salt or lime to balance it.

4. Pour the dressing over the salad and toss gently so everything is coated, be careful not to mash the peas.

5. Let the salad sit in the fridge at least 30 minutes to 1 hour so the flavors marry, but overnight is even better if you can wait.

6. Before serving give it a final stir and taste, add a little more salt, pepper or lime juice if it seems flat, and fold in a few extra chopped green onions or cilantro for brightness if you want.

7. Serve cold or at room temp with tortilla chips, on top of greens, or alongside grilled meats; it keeps well covered in the fridge for 3 to 4 days.

8. Quick hacks: rinse the canned peas under warm water to take off the canned taste, chill the bowl beforehand for a crisper veggie texture, and if you like creamier dressing add an extra teaspoon of Dijon or a splash more oil.

Equipment Needed

1. Large mixing bowl, for beans, corn and all the veggies
2. Colander or fine sieve, to rinse and drain the canned peas and corn
3. Cutting board
4. Chef’s knife (sharp)
5. Measuring cups and measuring spoons
6. Small jar or bowl plus a whisk or fork, to mix the dressing, dont forget to taste
7. Silicone spatula or wooden spoon or salad servers, to toss gently
8. Airtight container with lid, for chilling and storing leftovers

FAQ

How long will this Southern caviar keep in the fridge? Store in an airtight container, it lasts 3 to 4 days refrigerated; it's best on day 1 or 2 when the veggies are still crisp and the flavors have had time to marry.

Can I use dried black eyed peas instead of canned? Yes, rinse and soak them first (overnight or quick soak), then simmer 45 to 60 minutes until tender or cook in a pressure cooker about 15 to 20 minutes; cool completely before adding the dressing so the salad dont get soggy.

Is freezing an option? Not really, freezing ruins the texture of the corn, tomatoes and peppers. If you must, freeze the cooked beans alone or freeze the dressing separately and mix with fresh veggies later.

How do I make it less spicy? Omit the jalapeño or remove the seeds and membranes, and skip the crushed red pepper flakes. Taste as you go, you can always add heat but you cant take it away.

Can I swap ingredients like vinegar, sweetener or corn? Absolutely. Use 3 tablespoons fresh lime juice instead of 1/4 cup apple cider vinegar for a brighter taste, honey for granulated sugar, and either thawed frozen corn or drained canned corn, both work fine.

What's the best way to serve Southern caviar? Chill it for at least 30 minutes, then serve with tortilla chips or crackers, spoon it over mixed greens or grilled fish, or bring it to potlucks as a colorful side; add diced avocado right before serving for extra creaminess.

Southern Caviar Aka Black Eyed Pea Salad Recipe Substitutions and Variations

Black eyed peas: swap with canned chickpeas (garbanzo beans) or cannellini beans, rinsed and drained — similar size and texture, they hold up in the salad and soak up the dressing well.
Corn: use fresh grilled corn cut from the cob for a smoky sweet bite, or thawed frozen sweet corn if you want an easy shortcut.
Cilantro: if you dont like cilantro use flat leaf parsley or chopped basil instead, they give fresh herb flavor without the soapy taste some people notice.
Apple cider vinegar or lime juice: swap with fresh lemon juice or red wine vinegar, just taste and add a bit more sugar or honey if it needs balancing.

Pro Tips

1) Warm rinse the canned peas and corn before you toss them in. It really helps get rid of that canned taste, and the peas will be less starchy. Chill the mixing bowl first if you want the veggies to stay crisper, and be gentle when stirring so you dont mash the peas.

2) Taste and tweak the dressing in stages. Start with less vinegar or lime and less sugar than the recipe says, toss, chill for at least 30 minutes then taste again. Often it needs a little more salt or acid after resting, not more sweetness.

3) Keep watery things out if you plan to make it ahead. Tomatoes and avocado get soggy fast so add them right before serving. If you like a smokier bite, use fresh corn and char it on a hot skillet or grill first.

4) For a richer, creamier dressing add an extra teaspoon of Dijon or a splash more oil, or stir in a tablespoon of Greek yogurt or mayo if you dont mind it being a bit creamy. If you want heat, mince the jalapeño fine and taste as you go, the seeds will make it much hotter.

Southern Caviar Aka Black Eyed Pea Salad Recipe

Recipe by Jot Punji

0.0 from 0 votes

I put together a Black Eyed Pea Salad that uses pantry staples and a surprising ingredient to help stretch meals for busy families.

Servings

servings

Calories

230

kcal

Equipment: 1. Large mixing bowl, for beans, corn and all the veggies
2. Colander or fine sieve, to rinse and drain the canned peas and corn
3. Cutting board
4. Chef’s knife (sharp)
5. Measuring cups and measuring spoons
6. Small jar or bowl plus a whisk or fork, to mix the dressing, dont forget to taste
7. Silicone spatula or wooden spoon or salad servers, to toss gently
8. Airtight container with lid, for chilling and storing leftovers

Ingredients

2 (15 oz) cans black eyed peas, rinsed and drained
1 cup corn, frozen and thawed or 1 (15 oz) can corn, drained
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
1 small red onion, finely chopped
3 green onions, thinly sliced
1 jalapeño, seeded and minced (optional)
1 cup cherry tomatoes, halved
1/2 cup fresh cilantro, chopped
1/4 cup extra virgin olive oil
1/4 cup apple cider vinegar or 3 tablespoons fresh lime juice
1 tablespoon granulated sugar or honey
1 teaspoon Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes or cayenne (optional)

Directions

Drain and rinse the black eyed peas well and drain the corn if using canned, or thaw the frozen corn; put both in a large mixing bowl.
Seed and dice the red and green bell peppers, finely chop the small red onion, thinly slice the 3 green onions, mince the jalapeño if you want heat, halve the cherry tomatoes and chop the cilantro, then add all of that to the bowl with the beans and corn.
In a jar or small bowl whisk together 1/4 cup extra virgin olive oil, 1/4 cup apple cider vinegar or 3 tablespoons fresh lime juice, 1 tablespoon granulated sugar or honey, 1 teaspoon Dijon mustard, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and 1/4 teaspoon crushed red pepper flakes or cayenne if using; taste and adjust sugar, salt or lime to balance it.
Pour the dressing over the salad and toss gently so everything is coated, be careful not to mash the peas.
Let the salad sit in the fridge at least 30 minutes to 1 hour so the flavors marry, but overnight is even better if you can wait.
Before serving give it a final stir and taste, add a little more salt, pepper or lime juice if it seems flat, and fold in a few extra chopped green onions or cilantro for brightness if you want.
Serve cold or at room temp with tortilla chips, on top of greens, or alongside grilled meats; it keeps well covered in the fridge for 3 to 4 days.
Quick hacks: rinse the canned peas under warm water to take off the canned taste, chill the bowl beforehand for a crisper veggie texture, and if you like creamier dressing add an extra teaspoon of Dijon or a splash more oil.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.