15-minute Black Eyed Pea Salad Recipe, cool, crisp, picnic-safe with cucumber, green beans, lemony dressing, and feta.
A bright, protein-packed bowl that eats like a summer meal, no mayo, big crunch, clean flavors.
Why You’ll Love It
- Cucumber and Black-Eyed Pea Salad crunch + silky beans = satisfying and light.
- Black Eyed Peas and Green Beans combo for color, fiber, and snap.
- Lemony, herby dressing—no mayo—perfect for hot days and Black Eye Pea Summer Salad vibes.
- Works with canned Black Eye Peas or fresh black-eyed peas (notes below).
- Feta option for a Greek twist (Black Eyed Pea Salad with Feta Cheese).
Crave another fresh bowl? Try my creamy-herby tzatziki cucumber salad, tomato-mozz goodness in cucumber caprese salad, or this protein star chickpea feta avocado salad.
Ingredients — notes only
Beans & Veg
- Black-eyed peas: canned (drained/rinsed) for speed, or cooked fresh black-eyed peas for extra bite.
- Cucumber (Persian/English for no seeds), green beans (quick-blanched), cherry tomatoes, red onion, red bell pepper.
- Fresh parsley + mint (or dill).
Add-ins
- Feta (crumbled) for salty creaminess.
- Optional: jalapeño for heat; avocado for richness; olives for Greek flair.
Lemon Vinaigrette
- Extra-virgin olive oil, lemon juice, red wine vinegar, Dijon, honey (or maple), garlic, kosher salt, black pepper, pinch cumin.
Step-by-Step (serves 6)
- Blanch beans (4 min): Boil green beans 3–4 min until crisp-tender. Shock in ice water; drain/dry.
- Prep salad: In a large bowl, combine 2 cans black-eyed peas (rinsed), cucumber, tomatoes, red onion, bell pepper, herbs, and blanched green beans.
- Make dressing: Whisk ½ cup oil, 3 Tbsp lemon juice, 1 Tbsp red wine vinegar, 1 tsp Dijon, 1–2 tsp honey, 1 grated garlic clove, ¾ tsp salt, ½ tsp pepper, ¼ tsp cumin.
- Toss & rest: Pour over salad; toss. Fold in ½ cup feta (or keep on top). Rest 10 minutes for flavors to bloom.
- Finish: Taste salt/acid. Add more lemon, herbs, or a drizzle of oil if needed.
- Serve: Chill or room temp; great black-eyed pea salad in a glass bowl for potlucks.
Doneness cues: Green beans stay bright and snappy; peas glossy and intact; dressing lightly coats.
Pro Tips
- Dry the blanched green beans well—water dilutes flavor.
- For canned peas, don’t over-stir; fold gently to avoid splitting.
- Salt in layers: a pinch on the veg before dressing boosts flavor.
- Make it meal-size: add grilled chicken, tuna, or farro/bulgur.
- Pack-ahead: keep dressing separate; toss right before serving.
Variations
- Black Eyed Pea Salad with Feta Cheese: as written; add olives + oregano.
- Fresh Black Eyed Peas Recipe: simmer soaked peas in salted water 20–30 min until just tender; cool before tossing.
- Mexi-summer: corn, avocado, cilantro, lime-only dressing + cumin/chili.
- No-feta / Vegan: skip cheese; add diced avocado + toasted pepitas.
- Extra crunchy: add diced celery or radish.
How to Serve
Pile into a big bowl with lemon wedges. Pair with grilled chicken/steak, salmon, or pita + hummus. Great with watermelon, iced tea, and a salty feta sprinkle.
Make Ahead & Storage
- Fridge: 3–4 days (best texture days 1–2).
- Keep feta and avocado separate until serving.
- If prepping early, reserve ¼ cup dressing to refresh before serving.
FAQs
Can I use frozen black-eyed peas?
Yes—boil from frozen until tender (check at 12–15 min), cool completely.
How do I keep cucumbers from watering out?
Use seedless; pat dry; toss with a pinch of salt and blot before mixing.
Do I have to blanch the green beans?
Raw works for extra crunch, but a quick blanch gives brighter color and sweeter flavor.
Simple Nutrition (estimate per serving)
| Calories | Carbs | Protein | Fat | Fiber | Sodium |
|---|---|---|---|---|---|
| 290 | 28g | 10g | 16g | 8g | 520mg |
| Estimates only; varies by brands and feta amount. |
Black Eyed Pea Salad (Cucumber, Green Beans & Feta)
A 15-minute black-eyed pea salad with cucumber, green beans, herbs, and lemon vinaigrette—add feta for a Greek twist. Picnic-safe, protein-packed, and perfect for summer.
Ingredients
- 2 (15-oz) cans black-eyed peas, drained and rinsed (or 3 cups cooked fresh)
- 8 oz green beans, trimmed and cut into 1-inch pieces
- 1 English cucumber diced
- 1½ cups cherry tomatoes, halved
- ½ small red onion, thinly sliced
- 1 red bell pepper diced
- ½ cup fresh parsley, chopped
- 2 Tbsp fresh mint or dill, chopped
- ½ cup feta cheese, crumbled (optional)
- Lemon Vinaigrette:
- ½ cup extra-virgin olive oil
- 3 Tbsp lemon juice
- 1 Tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1–2 tsp honey (to taste)
- 1 clove garlic, grated
- ¾ tsp kosher salt
- ½ tsp black pepper
- ¼ tsp ground cumin (optional)
Equipment
- large mixing bowl
- small whisk or jar with lid for vinaigrette
- knife
- cutting board
- saucepan or pot for blanching beans
- strainer or colander
Method
- Bring a pot of salted water to a boil. Blanch green beans for 3–4 minutes until tender-crisp. Drain and shock in ice water; pat dry.
- Combine black-eyed peas, cucumber, tomatoes, red onion, bell pepper, herbs, and blanched green beans in a large mixing bowl.
- In a small jar or bowl, whisk or shake together olive oil, lemon juice, red wine vinegar, Dijon, honey, garlic, salt, pepper, and cumin until emulsified.
- Toss the salad with dressing until evenly coated. Fold in feta, if using. Let rest 10 minutes, then taste and adjust salt and acidity as desired.
Nutrition
Calories: 290kcalCarbohydrates: 28gProtein: 10gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 10mgSodium: 520mgPotassium: 530mgFiber: 8gSugar: 6gVitamin A: 950IUVitamin C: 38mgCalcium: 130mgIron: 2.1mg
Notes
For fresh black-eyed peas: simmer in salted water 20–30 minutes until tender, then cool. Keep feta or avocado separate if storing over 1 day. Internal links: tzatziki cucumber salad, cucumber caprese salad, and chickpea feta avocado salad.
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