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Black-eyed peas salad, recipe by Stacy Lyn Harris

Black-Eyed Peas Salad


  • 3 cups fresh or frozen black-eyed peas
  • 1 tablespoon kosher salt
  • 1/2 tablespoon freshly ground black pepper
  • 1 large red onion
  • 2 tomatoes diced
  • 2 tablespoons cilantro coarsely chopped
  • 1 garlic cloves minced
  • 1 teaspoon Dijon mustard
  • juice of 1 lemon
  • 6 tablespoons extra-virgin olive oil
  • 10 cups baby spinach


  1. In a large stockpot, bring 4 cups of water, salt, pepper, and the peas to a boil. Once the peas reach a boil, lower to a simmer and cook for 30 minutes or until the peas are done. Let cool.

  2. In a large bowl, gently mix black-eyed peas, red onions, tomatoes, cilantro, garlic, mustard, lemon juice, and olive oil.

  3. Mix spinach gently into black-eyed pea mixture. Serve at room temperature.