Black-Eyed Pea Tomato Salad: A Bold, Flavor-Packed Southern-Inspired Side

Looking for a salad that goes beyond leafy greens? This Black-Eyed Pea Tomato Salad is the perfect combination of Southern charm, bold flavors, and effortless prep. Bursting with freshness from chopped tomatoes and red pepper, enriched by creamy black-eyed peas, and spiced just right with jalapeño, this chilled salad is hearty enough to be a meal on its own or a brilliant side dish for cookouts, potlucks, or weeknight dinners.

This salad is all about contrasts—sweet and tangy, soft and crunchy, refreshing and savory. The vinaigrette brings the whole dish together with its balanced blend of rice vinegar, sugar, and a touch of garlic powder. Whether you’re a busy home cook, a plant-based eater (bacon optional!), or someone looking for a gluten-free crowd-pleaser, this recipe ticks all the boxes.

Why You’ll Love This Black-Eyed Pea Salad

This salad isn’t just for bean lovers—it’s for anyone who appreciates:

• Easy make-ahead recipes (this one gets better as it chills overnight)

• Nutrient-dense ingredients like legumes, veggies, and heart-healthy oils

• Flavor layers from smoky bacon, bright parsley, and crisp red onion

• Customizability to suit your spice tolerance and dietary needs

Perfect for barbecues, picnics, game day spreads, or everyday lunch prep, this dish brings Southern comfort to the table with minimal effort.

Ingredients List

Here’s what you’ll need to create this flavor-packed salad:

Salad Base

• 4 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained

• 3 large tomatoes, chopped

• 1 large sweet red pepper, chopped

• 1 cup diced red onion

• 4 bacon strips, cooked and crumbled

• 1 jalapeño pepper, seeded and diced

Vinaigrette Dressing

• 1/2 cup canola oil

• 1/4 cup sugar

• 1/4 cup rice vinegar

• 2 tablespoons minced fresh parsley

• 1-1/2 teaspoons salt

• 1/2 teaspoon black pepper

• 1/8 teaspoon garlic powder

This ingredient list makes a generous batch that easily serves 8–10 people as a side.

How to Make Black-Eyed Pea Tomato Salad

This salad is as easy to throw together as it is delicious. Here’s the step-by-step breakdown:

Step 1: Prep the Vegetables and Bacon

• Drain and rinse the black-eyed peas.

• Chop the tomatoes, red pepper, red onion, and jalapeño.

• Cook the bacon until crisp, then crumble once cooled.

Step 2: Combine the Salad Base

In a large mixing bowl, combine:

• Black-eyed peas

• Tomatoes

• Red pepper

• Red onion

• Jalapeño

• Crumbled bacon

Mix gently to distribute all ingredients evenly without smashing the beans.

Step 3: Make the Vinaigrette

In a separate small bowl or jar, whisk together:

• Canola oil

• Sugar

• Rice vinegar

• Parsley

• Salt

• Black pepper

• Garlic powder

Whisk until the sugar dissolves and the mixture becomes slightly emulsified.

Step 4: Dress the Salad

Pour the vinaigrette over the salad mixture. Toss gently to coat all the ingredients.

Step 5: Chill

Cover and refrigerate for at least 6 hours, preferably overnight. This step is key—the longer the salad chills, the more the flavors meld.

Step 6: Serve

Stir just before serving to redistribute the dressing and flavors.

Kitchen Equipment Needed

You don’t need fancy tools for this recipe. Just:

• Large mixing bowl

• Small mixing bowl or jar (for vinaigrette)

• Whisk or fork

• Can opener

• Sharp knife

• Cutting board

• Measuring spoons

• Frying pan (for bacon)

• Slotted spoon or spatula

• Airtight container (for storage)

Optional: Salad spinner if you want to dry tomatoes after washing to reduce extra moisture.

Storage Tips

This salad is a meal prep dream.

Refrigerator:

• Store in an airtight container for up to 5 days.

• Stir before each serving to redistribute dressing and prevent soggy bits.

Freezer:

• Not recommended. The texture of beans and vegetables won’t hold up after thawing.

Pro Tip: Make a big batch on Sunday, and enjoy a healthy, protein-rich lunch all week long.

Recipe Variations and Swaps

Make It Vegetarian

Omit the bacon or replace with vegan bacon bits, roasted chickpeas, or smoked paprika for a hint of that smoky depth.

Spice Level Options

• Mild: Skip the jalapeño or use a small amount of green bell pepper instead.

• Medium: Leave in a few seeds from the jalapeño.

• Hot: Add a dash of cayenne or a second hot pepper like serrano.

Bean Swap

Don’t have black-eyed peas? Try:

• Navy beans

• Cannellini beans

• Pinto beans

• Chickpeas (garbanzo beans)

Dressing Add-Ons

For extra depth of flavor, try mixing in:

• A teaspoon of Dijon mustard

• A splash of lime juice

• A pinch of cumin or smoked paprika

What to Serve With Black-Eyed Pea Tomato Salad

This hearty salad pairs beautifully with grilled meats and Southern-inspired mains:

• Grilled chicken or pork chops

• Pulled pork sandwiches

• Fried catfish or shrimp

• Cornbread or garlic bread

• Mac and cheese or baked potatoes

Drink pairings: Try iced tea, lemonade, or a crisp Sauvignon Blanc for balance.

Health Benefits of Black-Eyed Peas

This isn’t just comfort food—it’s functional food. Black-eyed peas are:

• High in fiber and plant-based protein

• A source of iron, potassium, and folate

• Low in fat and calories

Pairing them with fresh veggies and a light vinaigrette keeps things wholesome and satisfying.

Frequently Asked Questions (FAQ)

Can I use dried black-eyed peas instead of canned?

Yes. Just soak, cook, and cool about 6 cups of dried peas to substitute for the canned version.

How far in advance can I make this?

Up to 48 hours in advance. The flavor improves over time, but for best texture, enjoy within 3–5 days.

What’s a good substitute for rice vinegar?

Try apple cider vinegar, white wine vinegar, or red wine vinegar—all bring tang with a touch of sweetness.

Can I make this salad oil-free?

Yes! Skip the oil and add a bit of extra vinegar and a splash of citrus juice to balance it out.

Is this salad gluten-free?

Yes, all ingredients are naturally gluten-free. Just double-check your bacon or any spice blends for additives if needed.

Final Thoughts

The Black-Eyed Pea Tomato Salad is a fresh twist on Southern tradition. It’s hearty enough to satisfy, vibrant enough to brighten your table, and flexible enough to fit a range of diets. Whether you’re meal prepping for the week or feeding a crowd, this salad is a flavor-packed winner.

Every spoonful delivers that sweet-salty-tangy bite that keeps you coming back for more—and the best part? It’s just as good (if not better) the next day.