Best 4 Potluck Black Eyed Pea Salad Recipes

**Black-Eyed Pea Salad: A Southern Potluck Staple Reinvented With Exciting Variations**

In the realm of Southern cuisine, few dishes embody the spirit of communal gatherings like the classic black-eyed pea salad. Whether it's a backyard barbecue, a church social, or a family reunion, this humble salad holds a special place on the potluck table. With its vibrant colors, delightful crunch, and burst of flavors, it's a dish that effortlessly brings people together.

Our journey into the world of black-eyed pea salad begins with a traditional recipe that stays true to its Southern roots. Simple yet satisfying, this classic version combines tender black-eyed peas, crisp celery, sweet red onions, and a tangy vinaigrette dressing. For those seeking a more elevated experience, we offer a gourmet twist that incorporates roasted red peppers, crumbled bacon, and a creamy avocado dressing.

For those with dietary restrictions, we present a vegan black-eyed pea salad that caters to plant-based preferences. This vibrant rendition features a medley of fresh herbs, crunchy vegetables, and a zesty lemon-tahini dressing. And for those who love a touch of heat, our spicy black-eyed pea salad delivers a delightful kick with the addition of jalapeños, chili powder, and a spicy dressing.

No matter your taste preferences, our collection of black-eyed pea salad recipes promises to tantalize your taste buds and make your next potluck contribution a resounding success. So gather your ingredients, prepare to embark on a culinary adventure, and embrace the spirit of Southern hospitality with these delectable variations of the beloved black-eyed pea salad.

Check out the recipes below so you can choose the best recipe for yourself!

BLACK-EYED PEA SALAD

Black-Eyed Pea Salad image

This salad goes great with barbeque and, of course, New Year's Day.

Provided by LADYEM

Categories Salad Vegetable Salad Recipes

Time 8h30m

Yield 8

Number Of Ingredients 10

Ingredients

2 (15.5 ounce) cans black-eyed peas
1 large tomato, chopped
1 medium red bell pepper, chopped
1 medium green bell pepper, chopped
½ red onion, diced
1 stalk celery, chopped
1 tablespoon chopped fresh parsley
3 tablespoons balsamic vinegar
2 tablespoons olive oil
salt and pepper to taste

Steps:

In a medium bowl, toss together black-eyed peas, tomato, red bell pepper, green bell pepper, red onion, celery, and parsley.
In a small bowl, mix balsamic vinegar and olive oil. Season with salt and pepper. Toss into the vegetables. Cover, and chill in the refrigerator 8 hours, or overnight.

Nutrition Facts : Calories 132.4 calories, Carbohydrate 19 g, Fat 4.1 g, Fiber 4.6 g, Protein 5.8 g, SaturatedFat 0.6 g, Sodium 478 mg, Sugar 2.8 g

MARINATED BLACK-EYED PEA SALAD

Marinated Black-Eyed Pea Salad image

This wonderful salad uses lots of fresh ingredients, and gets better the longer you refrigerate it. It's a terrific dish to take to a potluck or any kind of get together.

Provided by Julie Cleaves McLaughlin

Categories Salad Beans

Time 3h30m

Yield 14

Number Of Ingredients 14

Ingredients

1 yellow bell pepper, finely chopped
1 red bell pepper, finely chopped
½ onion, finely chopped
2 jalapeno chiles, seeded and finely chopped
4 (15 ounce) cans black-eyed peas, rinsed and drained
2 tablespoons chopped fresh parsley
1 clove garlic, minced
½ cup red wine vinegar
2 tablespoons balsamic vinegar
¼ cup olive oil
½ teaspoon ground cumin
1 teaspoon salt
1 teaspoon ground black pepper
4 slices cooked bacon, crumbled

Steps:

Mix the yellow and red peppers, onion, jalapeno chiles, black-eyed peas, parsley, and garlic together in a large bowl.
Whisk the red wine vinegar and balsamic vinegar together in a small bowl. Gradually add the olive oil, whisking constantly to thoroughly blend with the vinegars. Stir in the cumin, salt, and black pepper. Pour the dressing over the vegetable mixture, tossing to coat evenly. Cover and refrigerate 3 to 4 hours. Just before serving, stir in the crumbled bacon.

Nutrition Facts : Calories 158.8 calories, Carbohydrate 19.5 g, Cholesterol 3.8 mg, Fat 6 g, Fiber 4.5 g, Protein 7.3 g, SaturatedFat 1.2 g, Sodium 606.1 mg, Sugar 1.3 g

BLACK-EYED PEA SALAD WITH HOT SAUCE VINAIGRETTE

Black-Eyed Pea Salad With Hot Sauce Vinaigrette image

Down South, we call this a sitting salad. It can sit on the summer picnic table without wilting, so it's the perfect potluck dish.

Provided by Carla Hall

Categories Summer Side Pea Salad Tomato Cucumber Quick & Easy Quick and Healthy Soy Free Dairy Free Wheat/Gluten-Free Tree Nut Free Vegetarian Vegan

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 garlic cloves, grated on a Microplane
2 tablespoons apple cider vinegar
1 tablespoon yellow mustard
1 tablespoon hot sauce
1 teaspoon honey
Kosher salt and freshly ground black pepper
6 tablespoons vegetable oil
1 (15-ounce) can black-eyed peas, rinsed and drained
2 mini cucumbers, cut into ½-inch dice
½ sweet onion, finely chopped
1 pint cherry tomatoes or grape tomatoes, halved
¼ cup picked fresh dill

Steps:

Whisk the garlic, vinegar, mustard, hot sauce, honey, 1/4 teaspoon salt, and ¼ teaspoon pepper in a large bowl until smooth. While whisking, add the oil in a slow, steady stream. Whisk until emulsified.
Add the peas, cucumbers, onion, tomatoes, dill, and 1/2 teaspoon salt. Toss until well mixed. You can serve this right away or let it sit at room temperature for up to 1 hour.
DO AHEAD: The salad can be refrigerated for up to 1 day.

VIBRANT BLACK-EYED PEA SALAD

Vibrant Black-Eyed Pea Salad image

My black-eyed pea salad reminds me of a Southern cooking class my husband and I took while visiting Savannah, Georgia. People go nuts for it at picnics and potlucks. -Danielle Lee, Sewickley, Pennsylvania

Provided by Taste of Home

Categories Appetizers Lunch Side Dishes

Time 25m

Yield 10 servings.

Number Of Ingredients 13

Ingredients

2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
2 cups grape tomatoes, halved
1 each small green, yellow and red peppers, finely chopped
1 small red onion, chopped
1 celery rib, chopped
2 tablespoons minced fresh basil
DRESSING:
1/4 cup red wine vinegar or balsamic vinegar
1 tablespoon stone-ground mustard
1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 cup olive oil

Steps:

In a large bowl, combine peas, tomatoes, peppers, onion, celery and basil., For dressing, in a small bowl, whisk vinegar, mustard, oregano, salt and pepper. Gradually whisk in oil until blended. Drizzle over salad; toss to coat. Refrigerate, covered, at least 3 hours before serving.

Nutrition Facts : Calories 130 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 319mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic exchanges

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor and texture of your salad.

Cook the black-eyed peas properly. They should be cooked until tender but not mushy. Overcooked black-eyed peas will be bland and unappetizing.

Don't skimp on the dressing. The dressing is what brings all the flavors together and makes the salad irresistible. Use a good quality olive oil and vinegar, and add some fresh herbs and spices to taste.

Add some crunch. Chopped nuts, seeds, or even crispy bacon can add a nice crunch to the salad. This will make it more interesting and satisfying to eat.

Make it ahead of time. This salad can be made up to a day in advance, which makes it perfect for potlucks or picnics. Just be sure to store it in the refrigerator until you're ready to serve.

Conclusion:

Black-eyed pea salad is a delicious, healthy, and easy-to-make dish that is perfect for any occasion. With its vibrant colors and flavors, this salad is sure to be a hit at your next potluck or picnic. So next time you're looking for a new salad recipe to try, give black-eyed pea salad a try. You won't be disappointed.