Black-Eyed Pea Salad

Makes 14 servings, ½ cup per serving

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  • 2 15 ounce cans of black-eyed peas

  • 1 15 ounce can corn

  • 1 bunch green onions (5 green onions) or 1 onion, small

  • 1 avocado (optional)

  • 2 tomatoes, medium

  • 1 bell pepper, medium

  • 1 cucumber, medium

  • 1 Tablespoon oil

  • 2 Tablespoons vinegar or lime juice (juice of one lime or bottle)

  • ½ teaspoon salt

  • ½ teaspoon ground black pepper


  1. Wash your hands well with soap and hot water.

  2. Drain and rinse black-eyed peas and corn.

  3. Wash and finely chop green onions.

  4. Cut avocado in half and remove seed and skin. Dice avocado (optional).

  5. Wash and dice tomatoes, bell pepper, and cucumber. Combine all ingredients in a large bowl.

  6. Mix oil, vinegar or lime juice, salt, and pepper together in a small bowl with a fork.

  7. Pour oil mixture over salad ingredients and toss lightly.

  8. Refrigerate leftovers within 2 hours.

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. This institution is an equal opportunity provider.