Nutrition Experts

Black Eyed Peas Salad

Serves 8 people 



  • 3 cups Cooked Black Eyed Peas
  • 1/2 cup Chopped Onion
  • 1/2 cup Chopped Celery
  • 1/4 tsp Salt
  • 1 small Green Bell Pepper, Seeded & Chopped


  • 1/4 cup Cider Vinegar  (White Vinegar)
  • 3/4 cup Olive Oil
  • 1 1/2 tsp Honey
  • 1/4 tsp Salt
  • 1/4 tsp Black Pepper
  • 2 Cloves of Crushed Garlic 
  • 1 tsp Dried Basil (Optional)




  1. In a large serving bowl, combine black eyed peas, chopped onion, celery, green pepper and salt. Set aside.


  1. In a small bowl or container, mix together vinegar, garlic, honey, salt, and pepper. If using basil, add that too.
  2. Slowly add the oil while mixing the dressing; stir until the dressing is well blended. A blender can be used to prepare the dressing.


  1. Pour the dressing over the black eyed peas and vegetables. Cover and refrigerate until chilled about 2 hours or overnight.


This recipe is from the Marilyn Magaram Center in collaboration with CSUN Dining. Click here to purchase our cookbook for more recipes.

To download this recipe, click here: PDF iconBlack Eyed Peas Salad


Nutritional Information (Per Recipe)

CALORIES 270 | FAT 21g|PROTEIN 5g| CARB 18g| FIBER 5g| SODIUM 70g | CALCIUM 27g | IRON 2mg | POTASSIUM 233mg


Greek Farro Salad

Foody Fact:

Black eyed peas are good sources of soluble fiber. Soluble fiber has the ability to lower cholesterol levels in the body.

Black eyed peas are good sources of folate. Folate is essential for our red blood cell health.