Black-eyed Pea Salad

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    In the Southern United States, eating black-eyed peas on New Year's Day is thought to bring prosperity in the new year.



  1. 1/4 c extra virgin olive oil
  2. 1/3 c lemon juice
  3. 1 T fresh chopped marjoram leaves or 1 t dried marjoram leaves
  4. 2 t sugar
  5. 1/2 t salt
  6. 1/4 t pepper
  7. Salad

  8. 1 (15 oz) can Blackeye Peas, rinsed and drained
  9. 1 (11 oz) can Whole Kernel Sweet Corn, drained
  10. 4 oz Colby-Monterey Jack cheese blend, cut into 1/2 inch cubes (1 c)
  11. 1/2 c celery, chopped
  12. 1/2 c red onion, chopped
  13. 2 medium tomatoes, seeded, coarsely chopped
  14. 1 medium yellow bell pepper, coarsely chopped



  1. In a medium bowl, whisk together lemon juice, marjoram, sugar, salt and pepper.
  2. Gradually whisk in oil, until combined. Set aside.
  3. Salad

  4. In large bowl, combine all salad ingredients; mix gently.
  5. Pour dressing over salad; toss gently.
  6. Cover; refrigerate at least 2 hours to blend flavors.

Picture of Recipe

Black-eyed Pea Salad - Picture of Recipe
Serves: 7 (1 c servings)
Prep Time: 15 minutes
Cook Time: 2 hours
Course: Salad
Type of Food: Salad,Vegetarian
Ethnicity/Origin: Southern
Key Ingredient: Black-eyed Peas,Corn,Cheese,Onions,Tomatoes,Bell Peppers
Difficulty: 1 - Easy
Make Ahead: Yes
Prep Method: Refrigerator
Themes/Holidays: New Year's Day,Juneteenth

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