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Black-Eyed Pea Salad

  • Prep Time: 25m


  • 2 cloves garlic, minced
  • 1/2 c rice vinegar
  • 1/3 c extra-virgin olive oil
  • 1/4 c freshly squeezed orange juice
  • 1/2 tsp. dijon mustard
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 2 (15-ounce) cans black-eyed peas, drained and rinsed
  • 1 small red bell pepper, diced
  • 1 rib celery, chopped
  • 1 large carrot, peeled and diced
  • 2 green onions, sliced
  • 1/2 bunch fresh cilantro, finely chopped


  1. In a small bowl, combine the garlic, vinegar, oil, orange juice, mustard, salt, and pepper. Mix well until combined.
  2. In a separate bowl, add in the black-eyed peas, bell pepper, celery, carrot, green onions, and cilantro. Stir to combine.
  3. Pour the dressing over the black-eyed peas mixture and stir to combine.
  4. Cover the salad and refrigerate for 8 to 10 hours.
  5. Serve cold.