Salad: United States – Alabama, Southern United States – Black-Eyed Pea Salad

Serving Size: 6

Approximate Time

Prep 20 min

Cook 10 min

Additional 45 min

Total 1 hr

Ingredients

- 3 cups (540 g) cooked black-eyed peas or two 15-oz (425 g) cans, drained and rinsed
- 1 red bell pepper, seeded and diced (about 1 cup / 150 g)
- 1 green bell pepper, seeded and diced (about 1 cup / 150 g)
- 1/2 medium red onion, finely chopped (about 1/2 cup / 75 g)
- 1/2 cup (50 g) celery, diced
- 3 scallions (green onions), thinly sliced (about 30 g)
- 1/4 cup (15 g) fresh flat-leaf parsley, chopped
- 4 slices bacon, cooked crisp and crumbled, approx. 3 oz (85 g) (optional)
- 3 tbsp (45 ml) apple cider vinegar
- 1/4 cup (60 ml) extra-virgin olive oil or neutral vegetable oil
- 1 tsp (5 ml) Dijon mustard
- 1 tbsp (12 g) granulated sugar (or 1 tbsp / 15 ml honey)
- 1 clove garlic, minced (about 3 g)
- 1/2 tsp (1 g) smoked paprika
- 1 tsp (6 g) kosher salt, or to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- 2 dashes hot sauce (optional)
- Additional chopped parsley or scallion rings for garnish (optional)

Instructions

Short Description:
A crisp, tangy Southern salad of black-eyed peas tossed with bell peppers, onions, fresh herbs and a vinegar-forward dressing. Often served chilled as a side or light salad, with optional smoky bacon for depth.

Regional Notes:
This Alabama/Southern United States variation highlights cooked black-eyed peas with bright red and green bell peppers and a tangy apple-cider-vinegar dressing—typical of Southern cookery that balances savory legumes with sharp, slightly sweet dressings. Unlike Southwestern or Creole versions, it stays simple and vegetable-forward, often served at room temperature or chilled at gatherings.

1. If using dried black-eyed peas: cover 1 cup dried peas with water and soak overnight, then simmer in fresh water 40–60 minutes until tender; drain and cool (yields about 3 cups cooked). If using canned, simply drain and rinse the beans well.
2. If using bacon: cook slices in a skillet over medium heat until crisp, transfer to paper towels to drain, then crumble and set aside. Reserve a tablespoon of bacon fat if you want extra smoky flavor to the dressing.
3. In a large bowl combine the cooked black-eyed peas, diced red and green bell peppers, chopped red onion, diced celery, sliced scallions and chopped parsley.
4. In a separate small bowl or jar whisk together the apple cider vinegar, olive oil, Dijon mustard, sugar (or honey), minced garlic, smoked paprika, salt, pepper, and hot sauce if using. If you reserved bacon fat, add up to 1 tbsp (15 ml) for extra smokiness and reduce the oil by the same amount.
5. Pour the dressing over the bean-and-vegetable mixture and toss gently to coat. Fold in the crumbled bacon, reserving a little for garnish if desired.
6. Taste and adjust seasoning—add more salt, pepper, or vinegar for brightness. Chill at least 30 minutes to 1 hour to let flavors meld, or serve at room temperature.
7. Garnish with extra chopped parsley or scallion rings and the reserved crumbled bacon before serving.