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Published: Oct 25, 2015 · Modified: Mar 7, 2022 by Sandhya Ramakrishnan · This post may contain affiliate links

Vegan Black-Eyed Pea Salad

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A Nutritious and quick Black-Eyed Pea salad that tastes delicious when served at room temperature or chilled. A great Vegan and Gluten free option for summer picnics.

Until about a year or so ago, I have never cooked with black-eyed beans much. Lately, I have been making so many different dishes with it and it has become one of our favorite beans.

Black Eyed Peas Salad in a bowl.

Why choose black eyed pea?

A few things that I really like about it when compared to other beans like chickpeas or rajma is that the black-eyed pea cooks really quickly. It does not need a lot of soaking time and I can plan a recipe with it in the last minute and still cook it.

Black-eyed pea or beans belong to the legume family and are easily available. The bean is high in fiber, which is beneficial by keeping the cholesterol levels in control and it also regulates the digestive system.

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High fiber foods, keeps us feeling fuller for a longer time and hence is beneficial for people who are trying to shed some weight. The black eyed peas also has a higher potassium level which helps regulate blood pressure.

Healthy Black Eyed Peas Salad.

Black-eyed beans are a good source of protein and it especially helps vegetarians get their daily dose of protein. It is also low in fat and calories and can be a good ingredient to include in diet menus.

This recipe for black-eyed pea salad is very simple to make. I have used whatever ingredients I had in my refrigerator for the salad. Include or exclude any ingredients that you prefer.

Ingredients needed

  • Black-eyed peas – ¾ cup
  • Onion – ¼ cup (finely chopped)
  • Tomato – 1 small (deseeded and finely chopped)
  • Carrot – ¼ cup (grated)
  • Green chilies – 2 (finely chopped, optional)
  • Peanuts – 3 tablespoon (roasted and crushed)
  • Cilantro – 3 tablespoon (finely chopped)
  • Lemon juice – 2 tablespoon or to taste
  • Salt – to taste
  • Pepper – to taste

Step by step process

  • Soak the black-eyes peas for about an hour and then cook it in a pressure cooker with enough salt until just soft. It takes me only one whistle usually to cook the beans.
  • Drain the beans and keep it in the colander.
  • Chop the rest of the ingredients and add it to a bowl. You could also include raw mango, cucumber and bell pepper if preferred in the salad. I have not used green chilies as I was serving it to my kids as well. So I increased the amount of pepper slightly.
  • Add the drained beans to the mixture and toss it a few times to combine. Add salt, if needed and lemon juice.
  • Serve as is or chilled.
The salad is ready to eat.

Expert tips

  • Make sure that you do not over cook the black eyed peas. Overcooked beans do not taste good in salads.
  • We could also add more vegetables in the black eyed pea salad. I like adding cucumbers and corn as well at times.
  • I like this salad best when served cold. This is a great salad to make for summer barbecues.

Frequently asked questions

Do we need to soak the black-eyed pea to make salad?

Black-eyed pea usually does not require a lot of soaking time. That is one of the reasons why it is one of my favorites to cook with. I do however soak it in hot water for about 30 minutes to an hour. If short on time, just soak the beans in very hot water until you prep the rest of the ingredients and then cook.

How long can we store this black-eyed peas salad?

I have made this salad a day ahead to take for picnics. Since the black-eyed pea salad has fresh vegetables, I would not refrigerate it for more than couple of days.

Can we freeze cooked black-eyed peas?

Yes, we can freeze the cooked black-eyed peas for up to 6 months. Thaw it before using it in the recipe.

More black eyed pea recipes

  • Black-Eyed Peas And Potato Stew | Lobia And Aloo Subzi
  • Lobia Vada – Black Eyed Beans Fritters – Karamani Vadai
  • Lobia Subzi – Karamani Subzi - Black Eyed Peas Subzi
  • Karamani Kara Kuzhambu | Black Eyed Peas Kuzhambu

 If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter

black-eyed pea salad with vegetables

Black-Eyed Pea Salad

A Nutritious and quick Black-Eyed Pea salad that tastes delicious when served at room temperature or chilled. A great Vegan and Gluten free option for summer picnics.
5 from 4 votes
Print Pin Rate
Course: Salad, Summer Recipe
Cuisine: Indian
Diet: Gluten Free, Vegan
Prep Time: 10 minutes
Cook Time: 20 minutes
Soaking time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 4 Servings
Calories: 99kcal
Author: Sandhya Ramakrishnan

Equipment

  • Pressure Cooker
  • Colander
  • bowl

Ingredients

  • ¾ cup Black-eyed beans
  • ¼ cup Onion finely chopped
  • 1 small Tomato deseeded and finely chopped
  • ¼ cup Carrot grated
  • 2 Green chilies finely chopped, optional
  • 3 tablespoon Peanuts roasted and crushed
  • 3 tablespoon Cilantro finely chopped
  • 2 tablespoon Lemon juice or to taste
  • to taste Salt
  • to taste Pepper

Instructions

  • Soak the beans for about an hour and then cook it in a pressure cooker with enough salt until just soft. It takes me only one whistle usually to cook the beans.
  • Drain the beans and keep it in the colander.
  • Chop the rest of the ingredients and add it to a bowl. You could also include raw mango, cucumber and bell pepper if preferred in the salad. I have not used green chilies as I was serving it to my kids as well. So I increased the amount of pepper slightly.
  • Add the drained beans to the mixture and toss it a few times to combine. Add salt, if needed and lemon juice.
  • Serve as is or chilled.

Notes

Expert tips
  • Make sure that you do not over cook the black eyed peas. Overcooked beans do not taste good in salads.
  • We could also add more vegetables in the black eyed pea salad. I like adding cucumbers and corn as well at times.
  • I like this salad best when served cold. This is a great salad to make for summer barbecues.

Nutrition

Calories: 99kcal | Carbohydrates: 12g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 85mg | Potassium: 249mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1552IU | Vitamin C: 10mg | Calcium: 24mg | Iron: 1mg
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
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Reader Interactions

Comments

  1. Natalie says

    March 09, 2022 at 2:35 am

    5 stars
    Beautiful salad. So nutritious and healthy. I will save this recipe and make it for lunch. Can't wait.

    Reply
  2. Swathi says

    March 08, 2022 at 7:10 pm

    5 stars
    Black eyed peas salad looks delicious.

    Reply
  3. Julie says

    March 08, 2022 at 5:23 pm

    5 stars
    I'm a huge fan of black-eyed peas too because of how quickly they cook. Your salad was a hit with my family. Such a tasty and simple recipe!

    Reply
  4. Angela says

    March 08, 2022 at 3:31 pm

    5 stars
    I'm a huge fan of black eye peas, but I had not tried them prepared this way before. I absolutely love the recipe, can't wait to make it again!

    Reply

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Sandhya

I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

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