Blackeye Pea Salad

Make It Ahead: This salad develops its best flavor after several hours of chilling and may be assembled the day before serving.
Rinse and Drain Well: Rinsing removes the canned packing liquid. Let the peas drain thoroughly so excess water does not dilute the dressing.
Oil: Use a neutral-flavored oil such as canola or vegetable oil so the vinegar, mustard, peas, and vegetables remain the dominant flavors.
The Dry Mustard Matters: A small amount adds subtle depth and helps bring the vinegar-and-oil dressing together.
Serve Well Chilled: Stir the salad before serving because some of the dressing will naturally settle at the bottom of the bowl.
Storage: Cover and refrigerate leftovers promptly. Use within 3–4 days.
Picnic Safety: Keep the salad in a cooler or over ice. Do not leave it unrefrigerated for more than 2 hours, or more than 1 hour when the outdoor temperature is above 90°F.
Serving Suggestions: Serve beside BBQ Meatloaf , German Cole Slaw , or Classic Macaroni Salad .

Name: Blackeye Pea Salad
Prep time: 15 min
Total time: 255 min
Yield: 8 servings
Ingredients: 3 cans blackeye peas; ½ cup cider vinegar; ½ cup neutral-flavored oil; 2 teaspoons salt; ½ teaspoon dry mustard; ½ teaspoon sugar; ¼ teaspoon ground red pepper; ¾ cup scallions; 1 cup green bell pepper

A few hours in the refrigerator do this Southern pea salad good. The tangy dressing works into the beans while the chopped vegetables keep each bite crisp.

By Betty Lou Gardner4 hr 15 minUpdated 2026-08-25

This Blackeye Pea Salad is a crisp, tangy Southern side dish that comes together with simple pantry ingredients and gets even better after a few hours in the refrigerator! The combination of blackeye peas, scallions, green pepper, and a lightly seasoned vinegar dressing creates a refreshing salad that pairs especially well with cookouts, picnics, and warm-weather suppers.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

This is the kind of salad I like to make when I know there will be leftovers because it seems to improve every time it sits in the refrigerator. I usually stir it once before serving and taste for a little extra vinegar if needed. It has always been one of those dependable dishes that fits right in beside fried chicken, barbecue, or whatever else happens to be on the table.