Photo of Black-Eyed Pea Salad by WW

Black-Eyed Pea Salad

1 - 3
PersonalPoints™ per serving
Total Time
12 min
12 min
This humble, inexpensive salad is often euphemistically referred to as “Texas caviar” in the southern United States—and, the reality is, many will prefer this veggie caviar to the real thing. Though you can serve this soon after it is assembled, it’s best if you allow the dressed salad to sit a bit to let the flavours really come together. If you can’t find black-eyed peas, canned white beans, pinto beans, or even cooked lentils will work well in this recipe.


Apple cider vinegar

2 tbsp(s)

Olive oil

2 tsp(s)

Garlic clove(s)

1 clove(s), large, minced


½ tsp(s)

Black pepper

½ tsp(s), freshly ground

Table salt

¼ tsp(s)

Hot pepper sauce

tsp(s), about 4 drops

Canned black eye peas

15½ oz, (black-eyed peas) rinsed and drained

Uncooked red onion(s)

1 medium, diced

Green pepper(s)

1 medium, seeded and diced

Sweet red pepper(s)

1 medium, seeded and diced

Uncooked celery

2 stalk(s), medium, diced


1 leaf/leaves, large, red or green variety


  1. In a large bowl, whisk the vinegar, oil, garlic, sugar, pepper, salt, and hot pepper sauce. Add the black-eyed peas, onion, bell peppers, and celery. Serve with lettuce leaves or cover and refrigerate for up to 3 days.
  2. Per serving: 1 cup