Name: Black-Eyed Pea Salad (or Dip)
Prep time: 20 min
Total time: 20 min
Yield: 10 servings
Cuisine: Other

Pesto & Potatoes Verified

July 9, 2025

14 Ingredients

MEDIUM

If you’re hoping for a 2021 that is supercalifragilisticexpialidocious, you might need to add some black-eyed peas to your menu. This Black-Eyed Pea Salad (or Dip) is an easy way to add some luck to the coming year, if you’re superstitious like that. If you’re hoping for a new year filled with good fortune, you might just need to start with a bowl of this Black-Eyed Pea Salad. Also popularly known as Texas Caviar, this flavorful salad is a superstition buster often served on New Year’s Day. Whether you serve Black-Eyed Pea Salad as a side dish or with some tortilla chips for an easy bean dip, the recipe deserves a spot in your regular rotation all year long.

From the Cook

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Black-Eyed Pea Salad (or Dip)

Pesto & Potatoes Verified

Ingredients

servings

WarningWheat and 2 other allergens identified

Instructions

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Instructions

Add first 6 ingredients to a large bowl. Stir to combine. Note: Remove seeds from jalapeno to reduce spiciness.

In a small bowl, add the juice of 2 limes (about ⅓ cup juice) with garlic, hot sauce and Worcestershire sauce. Add in salt, cracked black pepper and white balsamic vinegar. Whisk to combine.

Slowly drizzle in olive oil while continuing to whisk to create the vinaigrette.

Pour vinaigrette into the bowl with the black-eyed pea mixture, tossing to combine. Store in an air-tight container in the refrigerator. Serve as a side salad or with tortilla chips as a dip.

Make a day in advance to allow flavors to really come together. Leftovers keep in the refrigerator for up to a week.

Smart Nutrition

My Calorie Intake

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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STAUB

STAUB Cast Iron Braiser with Glass Lid, Dutch Oven, 3.5-quart, serves 3-4, Made in France, Matte Black

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About the Cook

Pesto & Potatoes

Hi, I’m Reed Dunn, the home cook, food blogger and photographer behind Pesto & Potatoes. This is where I share fresh, seasonal plant-based and pescatarian recipes to inspire you in the kitchen and make answering “what’s for dinner?” a little easier.