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Black Eyed Pea Salad

In the deep South folks feel pretty strongly about their black-eyed peas! In fact, they love them so much that they even make a salad out of them !

  • Yield: 6 cups, 8 servings
Black Eyed Pea Salad


  • 5 cups cooked and drained dried black-eyed peas (see Note)
  • 4 slices crisp cooked bacon, crumbled, fat reserved separately
  • 1/2 cup plus 2 tablespoons red wine vinegar
  • 1/2 cup olive oil
  • 1/2 cup finely chopped red onions (1/2 medium onion)
  • 1/2 cup finely chopped red bell peppers
  • 3 tablespoons finely chopped green onions
  • 2 tablespoons finely chopped jalape�os
  • 2 tablespoons finely chopped fresh parsley
  • 1 1/2 teaspoons minced garlic
  • 1 1/2 teaspoons Emeril's Original Essence
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper


  • Combine the black-eyed peas, bacon, 3 tablespoons reserved bacon fat, and all the remaining ingredients in a large bowl; toss well to combine. Cover and refrigerate for at least 4 hours or preferably overnight, stirring occasionally.
  • Allow the salad to sit at room temperature for 30 minutes before serving. Toss well just before serving.
  • Note: To make 5 cups cooked black-eyed peas: Soak 2 cups dried black-eyed peas for 4 hours. Drain the peas and place them in a large saucepan. Add water to cover by 2 inches and bring to a boil. Reduce the heat to a simmer and cook until just tender, 20 to 30 minutes. Drain and transfer to a bowl to cool.