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Black-eyed pea salsa in a white bowl on a white plate with tortilla chips

Black-Eyed Pea Salsa


An easy, colorful and delicious appetizer that can easily be made in advance.


For the Salsa:

  • 2 (15.8-ounce) cans black-eyed peas, rinsed and drained well
  • 1 jalapeno, seeded and chopped (about 3 tablespoons)
  • 1 medium green bell pepper, seeded and chopped (about 1 cup)
  • 1 cup chopped yellow onion
  • 2 cups seeded and diced Roma tomatoes
  • 1/4 cup packed chopped fresh cilantro

For the Dressing/Vinaigrette:

  • 2 tablespoons olive oil
  • 1/4 cup red wine vinegar
  • 1 tablespoon minced fresh garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon granulated sugar


  1. Combine black-eyed peas, jalapeno, bell pepper, onion, tomatoes and cilantro in a large bowl by gently stirring.
  2. Prepare the dressing by whisking together olive oil, vinegar, garlic, salt, pepper and sugar in a small bowl.  Drizzle over black-eyed pea mixture and stir gently to coat.  Season with additional salt and pepper, to taste (if desired).


  • Store in an airtight container for up to 24 hours before serving.
  • Prep Time: 20 minutes
  • Category: Appetizer
  • Cuisine: Tex-Mex

Keywords: black-eyed pea salsa