Tomato and Black-Eyed Pea Salad

Tomato and Black-Eyed Pea Salad

  • Prep: 12 hr 10 min
  • Cook Time: 5 min
  • Total: 12 hr 15 min
  • Serving: 4 Servings

Black-eyed peas are not only delicious but they are also rich in fiber and nutrients. Enjoy this vegetarian salad with fresh, sun-ripened tomatoes.


  • 3 cups dried black-eyed peas
  • 3 medium-sized heirloom tomatoes (mixed variety), diced
  • 1/4 bunch fresh basil, picked and roughly chopped
  • 1/2 red onion, chopped
  • 4 scallions, sliced
  • 1/4 cup cup extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 2 teaspoon sugar
  • 1 teaspoon Dijon mustard
  • 1 large clove of garlic, minced
  • sea salt and freshly ground black pepper


  1. Place the peas in a pot over high heat and cover with cold water by 2 inches.
  2. Bring the beans to a boil then reduce heat and simmer for 2 minutes.
  3. Remove the pan from the heat and soak the peas, covered, overnight to soften.
  4. In a large bowl, whisk together the vinegar, mustard, sugar and garlic. Slowly add the olive oil while whisking vigorously until emulsified.
  5. Add the beans and the remaining ingredients to the bowl and toss to coat with the vinaigrette. Season with salt and pepper to taste.


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