Black-eyed pea salad

SmartPoints® value per serving
Total Time
12 min
12 min
0 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 flavors 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. But just remember that only black-eyed peas have been deemed to confer good luck!


apple cider vinegar

2 Tbsp

olive oil

2 tsp

garlic clove(s)

1 medium clove(s), minced


½ tsp

black pepper

½ tsp, freshly ground

table salt

¼ tsp

hot pepper sauce

tsp, 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 rib(s), medium, diced


1 leaf/leaves, large, red or green variety


  1. Whisk the vinegar, oil, garlic, sugar, pepper, salt, and hot pepper sauce in a large bowl. Add the black-eyed peas, onion, bell peppers, and celery. Serve at once or cover and refrigerate for up to 3 days.
  2. To serve, line a serving plate with the lettuce leaves and top with the salad. Yields 1 cup per serving.

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