Simple and hearty black eyed pea salad with tomatoes, cucumbers, fresh herbs, pomegranate, and a lemony dressing. Keep it vegan or add a sprinkle of creamy feta to finish!
I will confess a little love for black eyed peas. These small savory beans are nutrient-dense, packing antioxidants and a good amount of fiber and protein. Happily, they are also cheap and convenient!
As someone who’s written and tested countless Mediterranean bean recipes, I can tell you black-eyed peas are underrated. Their snappy texture and earthy flavor make them just as delicious in a black eyed pea salad as they are in a cozy stew. If you’ve enjoyed my kidney bean salad or three bean salad, you’ll love this one too!
As an added bonus, this easy salad keeps well in your fridge. I make it often for meal prep, either for a quick and healthy lunch, or as a side to protein for dinner. Heck, I would throw a fried egg on top and call it breakfast!
Table of Contents
Ingredients and Substitutions
Black eyed peas are the star ingredient here, but it’s the fresh veggies and tart dressing that really makes them shine. You’ll need:
- Black eyed peas: Swap with other mild canned beans, like white beans, butter beans, or chickpeas.
- Tomatoes: I like sweet grape tomatoes, but swap with any juicy ripe tomato, or even red bell pepper.
- Cucumber: English or Persian cucumbers have tender skin. If you’re working with a standard slicing cucumber, peel off the skin. Or swap with celery.
- Pomegranate seeds: The packaged kind work great, or see my guide to cutting pomegranates.
- Green onions: Swap shallots or chives.
- Mint: Substitute with fresh parsley or basil.
- Feta: Totally optional. Feel free to leave it off, or swap with goat cheese.
- Pomegranate molasses: Adds an addictive sweet-tangy layer to the dressing, giving this simple black eyed pea salad a Mediterranean vibe.
- READ MORE: Learn all about this Mediterranean pantry hero, and how to make it yourself, in our guide.
- TRY IT: Find all natural pomegranate molasses at our shop.
- BEST SUBSTITUTE: Balsamic reduction, or balsamic vinegar and a touch of honey.
- Lemon juice: Trade with fresh lime juice.
- Extra virgin olive oil: I recommend our rich and peppery Greek Early Harvest EVOO with this recipe.
- Garlic: Adds a bold peppery quality to the dressing. Simply leave it off if you don’t like raw garlic.
- Kosher salt and black pepper enhance the flavor.
How to Make Black Eyed Pea Salad
There are only three easy steps to this black eyed pea salad recipe:
- Mix the black eyed pea salad. Drain and rinse 1 (15 ounce) can of black eyed peas. Add to a large mixing bowl, along with 6 ounces halved grape tomatoes, 1 chopped English cucumber, 1/2 cup pomegranate seeds, 2 chopped green onions, and about 20 chopped mint leaves.
- Make the dressing. In a small bowl, whisk together 2 tablespoons pomegranate molasses (or balsamic reduction), the juice of 1/2 lemon, 1/4 cup extra virgin olive oil, 1 minced garlic clove, and a good dash of salt and pepper.
- Dress and serve. Pour the dressing over the salad and mix well to combine. Finish with a sprinkle of feta cheese, if you like.
What to Serve with Black Eyed Pea Salad
I like to make a big batch of this hearty salad to enjoy all week–just like with my other healthy bean recipes. But it’s also the perfect packable salad for BBQs and picnics. Here’s how I would make it a party:
- More veggies! This grilled vegetable platter would be beautiful alongside.
- Skewers: Pork souvlaki or chicken kabobs.
- For dessert: Try grilled watermelon or mango.
Black Eyed Pea Salad
Ingredients
- 15 ounce can black eyed peas drained and rinsed
- 6 ounces grape tomatoes halved
- 1 English cucumber trimmed and chopped
- 1/2 cup pomegranate seeds from about 1/2 pomegranate
- 2 green onions chopped
- 20 mint leaves chopped
- Feta cheese optional
For the Dressing
- 2 tablespoons pomegranate molasses (see note)
- 1/2 lemon juiced
- 1/4 cup extra virgin olive oil
- 1 garlic clove minced
- Kosher salt
- Black pepper
Instructions
- Mix the black eyed pea salad. In a large mixing bowl, combine the black eyed peas, tomatoes, cucumbers, pomegranate seeds, onion, and fresh mint.
- Make the dressing. In a small bowl, whisk together the pomegranate molasses (or balsamic reduction), lemon juice, olive oil, garlic and a good dash of salt and pepper.
- Dress and serve. Pour the dressing over the salad and mix well to combine. Finish with a sprinkle of feta cheese, if you like.
Video
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and pomegranate molasses used in this recipe.
- Best pomegranate molasses substitute: Balsamic reduction, or balsamic vinegar and a touch of honey.
- Storage: Leftovers will keep well, covered in the fridge, for 3-5 days or so.
- To cook the black eyed peas from scratch:
- Soak 1/2 cup in plenty of water overnight.
- Drain, then put in a pot and cover with water by 4 inches.
- Simmer, covered, for 1 hour, then drain and let cool.
Nutrition
Try our Authentic Pomegranate Molasses
This 100% natural Pomegranate molasses from Lebanon provides an intense burst of sweet and tart flavor.
*This post has recently been updated with new information for the readers’ benefit.
Delicious salad! My husband can’t eat a lot of dark greens so finding a salad with the right combination of ingredients can be a challenge. This is a salad we both enjoyed tonight – do give it a try!
I did not have the molasses so I used a little maple syrup and a spoonful of homemade relish and it turned out great.
I love all of your recipes; thanks so much!
So glad you and your husband enjoyed it, Shelly!
Must try! Love everything in here especially the pomegranate. Lovely recipe and images
Thank you!! 🙂
This is a great way to add more peas into my life! This healthy and delicious salad is the perfect lunch.
I agree :). Thanks, Wilhelmina!
This looks so delicious and tasty! My husband is going to love this! Can’t wait!
Enjoy!! 🙂
This was everything a gourmet salad should be, and then some! Loved all the colors and textures; delicious!
Thank you, Sara!
Hello there!
I have to tell you that having parents born in Italy and myself being raised in the South, this salad is a fascinating idea. I like what you’ve done here with this fusion recipe, Bravo for being unique and fun! Happy New Year.
Thanks, Heidy! Hope you give it a try!
What a fresh and delicious salad! The dressing is flavorful, and the black eyed peas make it hearty enough to be a delicious meal!
Thanks so much, Jenn!
I am on a salad kick after the heavy ladened holiday foods this was the perfect find for me thank you!
Thanks, Claudia! Enjoy!
This sounds like such a delicious salad – I can’t wait to give it a try for lunch!
Hope you love it! 🙂
This looks stunning, exactly the sort of thing I want to serve with a summer BBQ or lunch buffet. Bookmarking the recipe, thanks so much!
Awesome! Thank you, Kate!
This salad was delicious and so easy to make! Loved it!
Yay! Thanks, Sam!
This is the perfect easy meal to make for the new year! Thanks for a great, simple recipe!
Thanks, Stephanie!
Cannot find black eyed peas. Will this work with chicken peas?
Hi, Gail! Sure! You may want to try this Chickpea Salad, though…. SO GOOD! https://www.themediterraneandish.com/mediterranean-chickpea-salad-with-zaatar-fried-eggplant/
Hello Suzy!
It’s Ben again listen I’m very chuffed about these wonderful recipes that you are posting on to me they are so nice simple and straightforward! Keep it up, I’m loving it! Thanks
Ben
Thanks, Ben! 🙂
This was delicious! I scaled it down to half, I am a one-person household. I used frozen black-eye peas, easy to find here in the southeastern US. Didn’t have the pomogranate molasses but the balsamic reduction tasted great!
Thank you for sharing, Maggie!
This recipe looks so good, but I’ve never used pomegranate. This recipe calls for the seeds. Can you explain how to cut a pomegranate and extract the seeds? Do you eat the flesh of the pomegranate? Thank you!
Hi Marie! Here is what you do: cut the pomegranate in half horizontally. Hold the cut side in your palm over a bowl. Use a wooden spoon to tap the peel of the fruit. The seeds will fall out on their own! You can store any extra seeds in the refrigerator for a day or two. If you do a quick internet search, there are also great videos online that show you different ways of extracting the seeds. The flesh of the pomegranate isn’t for eating… only the seeds :). Hope that’s helpful!!