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Black-Eyed Peas and Cilantro Salad

Black-Eyed Peas and Cilantro Salad This is a lovely salad that can be cooked the day before serving it. You can use canned or frozen (and cooked) black-eyed peas, but for best flavor, buy dried peas, soak overnight, and simmer slowly for about 20 minutes.

Serves 4-6.


  • 1 c cooked black-eyed peas, cooled and drained
  • 1 1/2 c cooked rice, cooled
  • 1 c cilantro, stems removed and minced
  • 1/4 c red onion, minced
  • 1 cucumber, seeded, peeled and chopped
  • 1 Tbsp olive oil
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp fresh lemon juice
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp dry mint
  • lemon slices


  1. In a large bowl, stir all ingredients together and garnish with sliced lemon.
  2. Chill at least 3 hours for all flavors to blend.

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