Black Eyed Peas Bean Salad

Quick and easy to make, serve this Black Eyed Peas Bean Salad as a side or enjoy it as a salsa with tortilla chips!

Fresh, tangy, and full of flavour, this Black Eyed Peas Bean Salad is an easy make-ahead side that’s perfect for barbecues, potlucks, or enjoying with tortilla chips.

Also known as Texas Caviar, this salad combines crisp vegetables, tender black-eyed peas, and a zesty, slightly spicy dressing. It’s simple to make, easy to transport, and packed with ingredients you can feel good about serving to family and friends.

Can I Make Black Eyed Pea Salad Ahead of Time?

Yes! In fact, I recommend you do. Make it a day or two before you need it and store it covered in the fridge. Really let those veggies and peas marinate well before serving.

Just leave the cilantro out until ready to serve.

Tips for Best Results

• Drain and rinse the beans well to prevent excess liquid from watering down the dressing.
• Dice the vegetables evenly so every bite has a balanced mix of flavour and texture.
• Let it chill before serving – even 1 hour helps the flavours meld, but overnight is even better.
• Add the jalapeño just before serving if you want a fresher, brighter heat.
• Taste and adjust after chilling; bean salads often need a pinch more salt once cold.

Ingredients & Substitutions

• Black-Eyed Peas: Cannellini beans, navy beans, or chickpeas work well if needed.
• Bell Peppers: Any colour combination is fine; use what you have on hand.
• Red Onion: Swap with sweet onion or green onions for a milder bite.
• Cajun Spice: Use taco seasoning or a mix of paprika, garlic powder, and cayenne.
• White Wine Vinegar: Red wine vinegar or apple cider vinegar are good alternatives.
• Olive Oil: Avocado oil or another neutral oil can be used instead.
• Jalapeño: Optional, but you can substitute with serrano pepper or a pinch of red pepper flakes.

Looking for more Easy to Make Salads?

Check out some of my favourite summer salad recipes:

This Watergate Salad is a popular choice for picnics and summer bbq parties.  It’s a classic recipe for the whole family to enjoy!

This Honeydew Cucumber Salad is the perfect summer side salad – cool and refreshing it pairs well with so mean meals!

This Mexican Street Corn Salad, also known as Esquites, is fresh, lightly creamy, spicy, & incredibly delicious.

How to Make Black Eyed Peas Bean Salad

Yield: 5-6 Servings | Prep time: 10 mins

Ingredients

• 1 large Red Bell Pepper, diced
• 1 large Yellow Bell Pepper, diced
• 1 large Orange Bell Pepper, diced
• ½ medium Red Onion, diced
• 3 cans (15 oz each) Black Eyed Peas, drained and rinsed
• ¼ teaspoon Garlic Powder
• 1 teaspoon Salt
• 1 teaspoon Ground Black Pepper
• 1 teaspoon Cajun Spice
• 1 teaspoon Dried Parsley
• ½ cup Olive Oil
• ½ cup White Wine Vinegar
• ½ cup Apple Cider
• 1 medium Jalapeno, diced (optional)

Directions

1. Prep the vegetables: Dice the bell peppers and red onion, then place them in a medium-sized mixing bowl.
2. Add the black-eyed peas: Drain and rinse the peas, then toss them together with the diced vegetables.
3. Make the dressing: In a small bowl, whisk together olive oil, white wine vinegar, apple cider, garlic powder, salt, pepper, dried parsley, and cajun spice until fully combined.
4. Combine: Pour the dressing over the vegetable and pea mixture, then toss until everything is evenly coated.
5. Chill and serve: Refrigerate for at least 1 hour to allow the flavours to meld. If using, stir in the diced jalapeno just before serving for a little extra heat.