This easy black-eyed peas salad is packed with flavor and color to boot! Indulge and taste the rainbow of veggies along with the salty goodness of salami and feta cheese.
How to save time making easy black-eyed peas salad
This recipe for easy black-eyed peas salad is all about the chopping. Get into the habit of stacking your veggies so that you can chop them all at once with your chef’s knife.
For bell peppers, cut off the stem, discard the seeds, and cut off sections. Then slice long strips, stack the strips, and chop away—but always make sure your fingertips are in the clear!
Slice the cucumber and then stack about four slices high before chopping. Cut celery stalks in half and then vertically, and chop in stacks. Slice the green onions side by side.
When you’re done with the veggies, you’ll have a gorgeous rainbow pile of goodness before you!
For the salami, stack slices the same, but be careful because it’s pretty oily. Only stack two to three slices at a time and make sure your knife handle isn’t slippery. I usually wrap a paper towel around mine because my stainless steel handle, though pretty, is not practical when my hands are soiled.
You can buy dried black-eyed peas if you want to save a bit of money; however, you won’t save on time, so here’s a recipe for 90-minute no-soak black-eyed peas. I haven’t tried it yet, but please let me know in the comments if you have a go at it!
Once cooked, you’ll have to drain off the liquid, rinse, and chill the peas before using them in the easy black-eyed peas salad—try it as a Sunday meal prep.
Tools used in easy black-eyed peas salad
Those last two are not particularly essential for easy black-eyed peas salad, though. I like to mix up my vinaigrette in the jar because I can just shake it instead of whisking. Then, I store it in the fridge while I cut up the veggies. You could also make it ahead to let the flavors set.
I have a small rubber spatula that I then use to get every last milliliter of vinaigrette out of the jar. Alternatively, you could just use a small bowl and a fork to mix up the dressing and a spoon to scrape it all out over the salad.
Practical tips for easy black-eyed peas salad: sodium
I admit that this recipe is not modest when it comes to the sodium levels. The salami and feta cheese are the main culprits, so I have omitted salt from the vinaigrette entirely.
Rinse your black-eyed peas thoroughly or, if you cook your own, go easy on your salt shaker.
You could also use just half the salami or leave it out entirely if you are concerned or have a dietary issue. The black-eyed peas are loaded with protein, so you won’t be missing out on that element.
Sprinkle the feta on top of each serving of easy black-eyed peas salad conservatively or omit entirely.
Furthermore, you can just serve this salad as a side dish or bring to a potluck—your serving size will be much smaller, thus lowering your salt intake.
Substitutions for easy black-eyed peas salad
Beans: Beans are pretty awesome because they can be so interchangeable. You could use pinto beans or kidney beans instead of the black-eyed peas in this recipe; the salad just won’t be as pretty because the beans will be similar in color to the salami!
Veggies: Use whatever color bell pepper you like, and I’m a big fan of English cucumber over the regular kind. For this easy black-eyed peas salad, just use half an English cucumber. You could also consider adding some red cabbage if you’d like to complete the rainbow, especially if you leave out the salami.
Cheese: Goat cheese would work just as well instead of feta or any cheese that crumbles.
Mindful spending for the easy black-eyed peas salad
Beans: As I mentioned before, you could buy dried black-eyed peas and cook them yourself to save some dinero, but canned beans are also pretty cheap.
Veggies: Buy your produce from local farmers and choose the veggies you like for this easy black-eyed peas salad.
Mustard: If you don’t normally have Dijon mustard on hand, don’t buy it special just for this recipe! You can just use yellow or brown mustard instead, but taste and adjust seasoning to your liking.
I hope you enjoy making and eating this easy black-eyed peas salad recipe! If you make this recipe, please be sure to rate and review it in the comments.
Want more? Check out these related recipes:
- Mexican Chopped Salad with Honey-Lime Dressing
- Mediterranean Buckwheat Salad
- Arugula Feta Salad with Seared Oven-Baked Chicken Breast
1 red bell pepper
1 yellow bell pepper
3 green onions
1 stick salami (8 oz.)
apple cider vinegar
2 cans black-eyed peas
Meal prep options
vinaigrette—saves 5 minutes and flavor is more robust made ahead
Make this …
Vegetarian: Leave out the salami.
Low-carb: Leave out the black-eyed peas and replace with cauliflower or more veggies.
Gluten-free: It already is!
Dairy-free: Leave out the feta.
Nutrition facts per serving
Total fat: 30g
Saturated fat: 8.6g
Total carbohydrate: 17.7g
Dietary fiber: 3g
Total sugars: 8.2g
Please see Wise Cook’s nutrition disclaimer for more information.
Easy Black-Eyed Peas Salad with Salami
- small lidded jar
- chef's knife
- cutting board
- large mixing bowl
- rubber spatula
Honey Dijon Vinaigrette
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 2 tbsp Dijon mustard
- 4 tbsp olive oil
- ½ tsp black pepper
- 2 cans black-eyed peas, rinsed and drained
- 2 stalks celery, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 cucumber, chopped
- 3 green onions, both white and green parts chopped
- 1 stick salami, cut into small chunks
- feta cheese
- Combine the ingredients for the vinaigrette in the small lidded jar, and shake until well mixed. Taste and adjust seasonings to your liking—if you add salt, be careful because the salami and feta already have plenty. Store the vinaigrette in the fridge until ready to use.
- Combine all the salad ingredients except the feta cheese in the large mixing bowl. Stir the vinaigrette into the salad and serve topped with feta.