Black-Eyed Pea Salad

This elegant salad can be served as the main dish for a vegetarian lunch along with some hot corn bread straight from the oven.

Serves: 8Hands-on: 15 minutesTotal: 4 hours 15 minutesDifficulty: Easy

Serves: 8


  • 1 can (15 oz.) black-eyed peas, drained
  • 1 can (15 oz.) kidney beans, drained
  • 1 can (15 oz.) black beans, drained
  • 1 medium red onion, peeled and chopped
  • 1 stalk celery, chopped
  • 1 medium yellow bell pepper, seeded and chopped
  • 1 medium green bell pepper, seeded and chopped
  • 2 cloves garlic, peeled and minced
  • 3 Tbsp. red wine vinegar
  • 1⁄4 cup extra-virgin olive oil
  • 1⁄4 tsp. salt
  • 1⁄8 tsp. ground black pepper
  • 1⁄2 tsp. dried tarragon leaves


  • Rinse the peas and beans and drain well. Combine in large bowl with onion, celery, bell peppers, and garlic; toss gently and set aside.
  • In small bowl, combine remaining ingredients and mix well with wire whisk until blended. Pour over pea mixture and stir gently to coat. Cover and chill for 4 hours before serving.