Marinated Black-Eyed Peas

Name: Marinated Black-Eyed Peas
Prep time: 10 min
Total time: 130 min
Yield: 6 servings
Ingredients: 1 can black-eyed peas; 1 red onion; ¼ cup oil; ¼ cup red wine vinegar; 1 garlic clove; to taste salt and pepper; to taste cayenne pepper; parsley; Green onions

A long chill lets the vinegar sink into these tender black-eyed peas while the onion mellows. They become brighter and more cohesive by the next day, made for a picnic bowl.

By Betty Lou Gardner2 hr 10 minUpdated 2026-08-25

These Marinated Black-Eyed Peas are a simple, refreshing side dish with bright vinegar flavor, tender peas, and just enough onion and garlic to keep every bite interesting! The dressing soaks into the peas as they chill, creating a salad that becomes even more flavorful with time. It’s an easy make-ahead favorite for picnics, potlucks, cookouts, and warm-weather meals.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

This is one of those dishes I almost always make ahead because it never tastes quite as good the first hour as it does the next day. The onions soften, the peas soak up the dressing, and everything settles together nicely. I like having a bowl of it in the refrigerator because it goes with just about anything we happen to be serving for supper.

How to Make Marinated Black-Eyed Peas

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Marinated Black-Eyed Peas, preparation step 1.

Drain the Peas

Drain and rinse the black-eyed peas thoroughly so the marinade stays clean and flavorful.

Marinated Black-Eyed Peas, preparation step 2.

Build the Dressing

Stir together the red onion, oil, red wine vinegar, garlic, salt, black pepper, and cayenne until evenly combined.

Marinated Black-Eyed Peas, preparation step 3.

Add Peas and Chill

Fold the drained peas into the dressing, cover, and refrigerate for at least 2 hours so the peas absorb the flavor and the onion mellows.

Marinated Black-Eyed Peas, preparation step 4.

Finish and Serve

Stir the salad again, taste for seasoning, and garnish with parsley and green onions if desired. Serve cold, using a slotted spoon when a less heavily dressed serving is preferred.