Zesty Black-Eyed Pea Salad with Fresh Herbs and Citrus

This Black Eyed Peas Salad is crunchy, refreshing, and delightfully tangy—perfect for New Year’s celebrations or any time of year. Known in Portuguese as Salada de Feijão Fradinho, it’s easy to make: just chop a few ingredients and toss them in a bright vinaigrette.

Oi Gente!

In the United States, black eyed peas are a New Year’s tradition for good luck. For Brazilians, lentils and other symbolic foods are more common, but I make this black eyed pea salad all year—especially in summer. Its fresh, vibrant flavor is similar to molho a campanha (Brazilian salsa) and makes a wonderful side for grilled meats.

Why I love this Black Eyed Pea Salad

This salad is versatile, easy to customize, and stores well. I often add fresh or frozen corn and jalapeños for extra texture and spice. When I want a more substantial meal, I’ll toss in cubed ham. The base recipe highlights bright vegetables, plenty of cilantro in the dressing, and a tangy red wine vinegar vinaigrette that melds beautifully if you let the salad rest.

Ingredients

• Black eyed peas—cooked from dried beans or canned (drain and rinse well).
• Green onions (scallions)—use both the white and green parts; mince the white part and slice the green part.
• Yellow bell pepper—diced for crunch and color.
• Tomatoes—use ripe, fresh tomatoes, diced.
• Fresh cilantro—minced for the dressing; fresh is essential for the best flavor.
• Olive oil—use a good-quality olive oil as the dressing base.
• Red wine vinegar—the acid in the vinaigrette; apple cider vinegar works as an alternative.
• Salt and black pepper—to taste.

You can also add corn, jalapeños, arugula, red onion, cubed ham, or other ingredients you enjoy.

Equipment

• Sharp knife and cutting board
• Mixing bowls
• Measuring cups

How to make Black Eyed Peas Salad

1. Prep the ingredients. Measure and chop the vegetables and mince the cilantro.

2. Combine salad ingredients. Place the drained black eyed peas, green onions, diced yellow bell pepper, and diced tomatoes in a large bowl.

3. Make the dressing. In a separate bowl, whisk together the minced cilantro, olive oil, red wine vinegar, salt, and cracked black pepper until combined.

4. Toss and chill. Pour the dressing over the salad and gently toss until everything is coated. Cover and refrigerate for at least 2 hours, preferably overnight, to let the flavors develop.

The longer the salad rests, the more pronounced the tangy, pickled notes become. Serve with a slotted spoon to drain excess dressing. This salad works well as a light appetizer, a side dish over leafy greens, or alongside grilled or baked proteins.

Other salad ideas

• Vegan potato salad variations
• Brazilian-style pasta salad with mayo
• Arugula and quinoa salads
• Pear salad with port wine dressing and grilled cheese