Ridgely Brode cooks up and shares the recipe for a delicious make ahead Black-Eyed Peas Salad on her blog, Ridgely's Radar.

MAKE AHEAD Black Eyed-Peas Salad

  • Author: Country Living
  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: 8 1x
  • Category: Salad
  • Cuisine: American



  • 4 c. fresh or frozen black-eyed peas (or canned)
  • 2 1/2 c. chicken stock – for cooking black-eyed peas
  • 1 red bell pepper, chopped
  • 1 jalapeño pepper, seeded and chopped
  • 1 pint yellow cherry tomatoes, halved
  • 3 scallions, sliced
  • 1/4 c. olive oil
  • 1/4 c. apple cider vinegar
  • Kosher salt and freshly ground black pepper
  • 2 c. coarsely chopped baby spinach


  1. Bring peas and chicken stock to a boil in a medium saucepan over medium-high heat. Cover, reduce heat to low, and cook until tender, 5 to 7 minutes. Drain and cool 30 minutes.
  2. Stir together peas, peppers, tomatoes, scallions, oil, and vinegar in a bowl. Season with salt and pepper. Chill until ready to serve, at least 4 hours and up to 24 hours. Fold in spinach.


I couldn’t find fresh Black-Eyed Peas and bought two cans – rinsed and served! So easy and just as delicious I am sure as making them.

******Chill until ready to serve, at least 4 hours and up to 24 hours***

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