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5 from 4 votes
Easy Black-Eye Pea Salad
Easy Black-Eyed Pea Salad
Prep Time
25 mins
Total Time
20 mins

This Easy Black-Eyed Pea Salad is perfect for New Year's - but will also bring rave reviews at picnics, potlucks and family get-togethers, year round!

Course: Salad, side or appetizer
Servings: 12
Calories: 100 kcal
Author: Chris Scheuer
  • 2 15.5- ounce cans black-eyed peas rinsed and drained
  • 1 11- ounce can crisp canned corn rinsed and drained (see Café Tips above)
  • 1 large roasted red pepper finely diced
  • 1 medium English seedless cucumbers, finely diced
  • 1 medium mango finely diced (about 1 cup)
  • ½ medium red onion finely diced
  • zest of 2 medium limes
  • ½ cup fresh lime juice 3-4 medium sized limes
  • 1 ½ tablespoons rice vinegar
  • 2 tablespoons sugar more to taste
  • ¾ teaspoon kosher salt more to taste
  • ½ teaspoon freshly ground black pepper
  • ¾ cup finely chopped fresh cilantro
  1. Combine black-eyed peas, corn, chopped roasted red pepper, cucumber, mango, red onion and half of the cilantro in a large bowl.

  2. Combine fresh lime zest and juice, vinegar, sugar, salt and pepper in a small bowl. Stir well to dissolved sugar. Pour over black-eyed pea mixture and stir well. Taste and add more sugar and/or salt, if needed.
  3. Refrigerate for 2-3 hours then garnish with remaining cilantro just before serving.
  4. Store any leftovers in an airtight storage container in the refrigerator.
Nutrition Facts
Easy Black-Eyed Pea Salad
Amount Per Serving
Calories 100
% Daily Value*
Sodium 190mg8%
Potassium 259mg7%
Carbohydrates 20g7%
Fiber 3g13%
Sugar 7g8%
Protein 4g8%
Vitamin A 275IU6%
Vitamin C 12.2mg15%
Calcium 20mg2%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.