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Black Eyed Pea Salad

  • 1 cucumber (10 oz.)
  • 1 red onion (6 oz.)
  • 2 tomatoes (12 oz. total)
  • 1 fresh Serrano chile (3 inches long) - can substitute jalapeño
  • 3 1/2 cups cooked black eyed peas (see note below)
  • 1/4 cup chopped fresh cilantro
  • 1 teaspoon salt (approximately)
  • 1/2 teaspoon freshly ground pepper
  • 3 tablespoons lemon juice

Note:  Use two cans (15 ounces each) black eyed peas, rinsed and drained. Or soak 1 1/2 cups dried black eyed peas in two quarts water overnight, drain, then cover with about 2 quarts water and simmer until tender to bite, 20 to 30 minutes. Drain and let cool.

  1. Peel cucumber and cut in half lengthwise.
  2. Scrape out seeds with a spoon and discard.
  3. Dice cucumber (about 1/4 inch) and put in a large bowl.
  4. Peel and chop onion.
  5. Rinse and drain.
  6. Rise and stem tomatoes and chiles.
  7. Chop tomatoes and mince chiles.
  8. Add onion, tomatoes, chiles, black eyed peas, cilantro, 1 teaspoon salt and pepper to cucumber.
  9. Mix well.
  10. Up to 30 minutes before serving, mix in lemon juice.
  11. Add more salt to taste.

Serves 6-8
Nutrition per serving: 110 calories; 0.6g fat; 21g carbs; 6.7g protein; 8.2g fiber; 303mg sodium

Recipe from Sunset, May 2004