Black-Eyed Pea Salad

Prep Time: 10 minutes

Cooking Time: 40 minutes

Yeilds: 4 servings

Prep Notes: Bean soaking time: 4-8 hours

Category: Beans


  • 1 cup black-eyed peas

  • 2-3 cups water

  • 1 tbsp whole grain or dijon mustard

  • juice of 1/2 lime

  • 1 tbsp apple cider vinegar

  • 2 tbsps extra virgin olive oil

  • 1/3 cup sun-dried tomatoes, finely chopped

  • 1/4 cup parsley, diced

  • 1/2 tsp sea salt, or more to taste

  • lettuce, arugula or spinach leaves (optional)


Source: Institute of Integrative Nutrition



  • If using dried peas, pour the black-eyed peas into a bowl and cover with fresh water. Leave to soak for at least 4 hours, preferably overnight.

  • Rinse and drain beans. Add beans and water in a pot with a lid and bring to a boil. The water should be about one inch higher than the beans. Once boiling, reduce to a simmer, tilting the lid slightly to allow steam to escape and leave to cook for about 40 minutes or until tender. Add more water, if necessary, until beans are tender.

  • Drain beans. To make the dressing, whisk together the mustard, lime juice, vinegar, salt and oil in a bowl.

  • In a large bowl, combine the beans, sun-dried tomatoes, and parsley. Pour some of the dressing over the beans (about half) and mix well. Add more dressing and/or sea salt to taste. This salad is delicious on its own or served over lettuce, arugula or spinach leaves. You can toss the greens with any leftover dressing, or with a little more olive oil.


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*FDA Disclaimer: These statements have not been evaluated by the Food and Drug Administration.  These products are not intended to diagnose, treat, cure or prevent disease.