Southwestern Black-eyed Peas

Black eye salad
The first time I had black-eyed peas I was about 9 years old, and I got really mad at my mom. I was expecting peas, but she served me beans. I still feel a little robbed, and the wound is reopened every time I hear “My Humps.” But as an adult I have come to appreciate these “peas” for what they are, WHICH IS BEANS!

This salad delivers a distinctive kick, which can be increased or decreased according to your personal tolerance for heat. Simply adjust the of Tabasco and chiles.


2 cloves garlic
1 small red onion, diced
3 TB. cider vinegar
1 TB. honey
1/4 tsp. kosher salt
1/4 tsp. ground black pepper
1 tsp. Tabasco
2 TB. vegetable oil
2 (15 oz) cans black-eyed peas, rinsed and drained
1 red bell pepper, diced
1 yellow bell pepper, diced
1 jalapeño or Anaheim chile, diced
1 cucumber, diced
1/4 cup fresh basil, chopped
1 cup cooked and crumbled bacon


  1. In a large bowl stir together garlic, onion, vinegar, honey, salt, pepper, Tabasco and oil. Mix in black eyed peas and chill at least 30 minutes.
  2. Just before serving add red pepper, yellow pepper, chile, cucumber, basil, and toss well. Serve, topped with crumbled bacon.


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