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Mexican Black-eyed Pea Salad | Letty's Kitchen
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5 from 6 votes

Mexican Black-eyed Pea Salad

Tender black-eyed peas, tossed with crunchy diced red pepper and cucumber, fresh jalapeño pepper and cilantro, with lime vinaigrette--this is an easy potluck salad all year long. Makes about 5 cups. Serves 6 to 10, depending of course on portion size.
Prep Time20 mins
Total Time20 mins
Course: Salad, Side Dish
Cuisine: Vegan, Vegetarian
Servings: 8 people


  • 2 cans black-eyed peas, rinsed and drained, (3 to 3 ½ cups cooked beans
  • 1/2 cup chopped red onion
  • 1 red bell pepper diced in ½-inch chunks, about 1 cup
  • ½ cup cucumber, peeled, seeded and diced in ½ inch chunks
  • 1 jalapeño pepper, seeded and finely chopped
  • 3 tablespoons chopped fresh cilantro
  • 3 tablespoons fresh-squeezed lime juice
  • 3 tablespoons extra virgin olive oil
  • 1/2 teaspoon Dijon-style mustard
  • 1 clove garlic, minced
  • ¾ teaspoon dried oregano
  • 1/2 teaspoon sea salt
  • Freshly ground black pepper


  • Mix the black-eyed peas, onions, red pepper, jalapeño pepper, and cilantro in a bowl.
  • In another bowl, whisk together the lime juice, olive oil, mustard, garlic, oregano, salt, and a generous grind of black pepper.
  • Pour the vinaigrette over the salad and toss until everything is well coated. Taste and adjust seasoning, adding more salt and pepper if needed.
  • Refrigerate at least one hour to allow the flavors to blend. Taste before serving—you may need to add more salt.
  • Serve chilled.