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Mexican Black-eyed Pea Salad with Lime Vinaigrette

Tender little beans with their black-eyed wink, tossed with crunchy diced red pepper and cucumber, and minced fresh green jalapeño pepper and cilantro, all dressed in tangy lime vinaigrette, all easy and quick, here comes luck, wealth, and health all wrapped up in this Mexican black-eyed pea salad!

Mexican Black-eyed Pea Salad | Letty's Kitchen

¡Feliz Año Nuevo! Black-eyed peas on New Year’s Day is a tradition worth keeping. And since we’re celebrating in Baja Mexico, this year I’m making a zesty politely-spiced salad with south of the border flavors.

Click here to PIN Mexican Black-eyed Pea Salad recipe!

Many say, to represent wealth for the new year, we should include some sort of green with our black-eyed peas. Often collards are the green, particularly in the southern US. For sure cilantro covers that green, but if you want to make sure you’re in the money, stir in some chopped arugula or spinach. This salad is also nice on top of a bed of mixed lettuce greens, also dressed in the lime vinaigrette.

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ingredients for Mexican Black-eyed Pea Salad | Letty's Kitchen

You can serve it as a dip with tortilla chips, like they do in the lone star state. You could add corn kernels and mango chunks and make a unique relish that happens to be perfect with sunny-side-up eggs. 

The jalapeño chile zing going on here is pleasingly fresh, sort of citrusy, and really quite mild. Or else I’m getting used to more picante heat the more time I spend in Mexico… Anyway, if you prefer, use just half of a jalapeño.

Mexican Black-eyed Pea Salad | Letty's Kitchen

Mexican Black-eyed Pea Salad kitchen notes:

  • Black-eyed peas are easy to cook from scratch: Add 1 ½ cups rinsed beans to a large pot with 4 quarts of water. Bring to a boil, reduce to a simmer and cook 45 minutes or so, until tender. Even faster–cook un-soaked beans in a pressure cooker 10 to 11 minutes, then quick release the pressure.
  • You can swap the jalapeño with a serrano chile, serranos being slimmer and more picante than jalapeños. As with all green chiles, to focus on flavor, cut out the seeds and veins, which carry the most heat.
  • About removing the seeds and veins from small chiles: I’ve been using a grapefruit spoon for the job. Cut the chile in half and hold the stem end while scraping out the seeds, or hold the chile down with a fork, trying not to touch the chile. Wearing gloves is a very good idea, and touching the eyes is not.

More New Year’s Day black-eyed pea dishes from Letty’s Kitchen:

Thank you dear readers, for being here, for subscribing, cooking and commenting this past year. It’s my wish that my recipes encourage you into the kitchen to cook delicious healthful food. As we head into a New Year and always, may good luck, excellent health, and abundance flow to you easily.

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9 comments

  • I hope to have a little Baja in my immediate future as well. Maybe a spoonful of Mexican Black Eyed Peas will bring me the luck I need to make it happen. GREG Reply · 4 January, 2017

    • Thanks Greg! Are you planning on Valle de Guadalupe again? Reply · 8 January, 2017

  • Megan

    This is one of my favorites! Just made a huge batch to take to a New Year’s Day party! Letty, thank you for sharing all of your tasty recipes! Reply · 1 January, 2018

  • Marcy youker

    I will make it for New Years,sound delicious, thanks for sharing your recipes and life. Reply · 20 December, 2018

  • […] Black Eyed Pea Salad from Letty’s Kitchen. Would be delicious in a pita pocket, on greens for a salad, or served […] Reply · 16 June, 2020

    • Thank you Faith! I’m delighted that my sweet potato black bean chili went on your camping trip! Reply · 17 June, 2020

    • Love the idea to put my black-eyed pea salad in a pita pocket. A lemony tahini sauce would complete the meal! Reply · 17 June, 2020

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