Black Eyed Pea Salad

January 2022
Vegan, Vegetarian, Dinner, Lunch


3 Cups cooked black eyed peas or 2 Cans Eden Organics

2 organic bell peppers, any color, diced

1/2 small organic red onion, minced

2 stalks organic celery, minced

1 organic cucumber, peeled, seeds removed, and diced

1 pint organic cherry tomatoes, halved

1/2 Cup organic Italian parsley, minced

1/2 Cup Riojana olive oil

1/4 Cup Napa Valley Naturals red wine vinegar

1 tsp. Woodstock Dijon mustard

2-3 cloves organic garlic, minced

Kosher salt and freshly cracked pepper, to taste

Pinch of sugar or sweetener of choice


To cook dried beans

Step 1

Sort and wash the beans, removing any debris

Step 2

Cover with water by 2 inches and soak overnight

Step 3

Strain beans and place in a large pot. Cover with water by 2 inches

Step 4

Bring to a boil, reduce heat to a simmer and cook until tender, about 45 minutes to 1 hour

Step 5

Strain and allow to cool before using

For the Salad

Step 6

In a medium size bowl, add your black eyed peas, bell peppers, red onions, celery, cucumber, cherry tomatoes, and Italian parsley to a bowl. Mix to combine.