Black Eyed Peas and Veggie Salad

Cultivated since pre-historic times in China and India, black eyed peas are related to the mung bean (very familiar to Veggie U students!). Originally used as food for livestock, they became a staple of the southern diet. During the Civil War, black eyed peas (field peas) and corn were ignored by Sherman’s troops. Left behind in the fields, they became important food for the Confederate South.

Black eyed peas

Black Eyed Peas and Veggie Salad

Yield: 8 servings 


2 (15.5 ounce) cans black-eyed peas

1 large tomato, chopped

1 medium red bell pepper, chopped

1 medium green bell pepper, chopped

1/2 red onion, diced

1 stalk celery, chopped

1 tablespoon chopped fresh parsley

3 tablespoons balsamic vinegar

2 tablespoons olive oil

salt and pepper to taste


Adults can chop up all the veggies, and then let the kids take over!

1. In a medium bowl, toss together black-eyed peas, tomato, red bell pepper, green bell pepper, red onion, celery, and parsley.

2. In a small bowl, mix balsamic vinegar and olive oil. Season with salt and pepper. Toss into the vegetables. Cover, and chill in the refrigerator 8 hours, or overnight. Enjoy!

Nutrition: Per Serving Calories 129 | Total Fat 4.5g | Saturated Fat 0.5g | Trans Fat 0.0g | Cholesterol 0mg | Sodium 27mg | Potassium 329mg | Total Carbohydrates 18g | Dietary Fiber 4.7g | Sugars 2.2g | Protein 6g