Some people call this Redneck Caviar or Black Eyed Pea Salsa, but I’m not especially fond of either name because it doesn’t particularly fit this version. Black Eyed Pea Salad, or Greek Black Eyed Pea Salad is more fitting. Black eyed peas, onion, cucumber, olives, feta cheese, chopped jalapeno peppers (to name a few ingredients), tossed in a red wine vinaigrette is the cast of characters here.
Black Eyed Pea Salad – A New Version
I’ve made so many versions of this, but now I think I’ve nailed this one down as my favorite. This time I added celery and olives, omitted the tomatoes and added a luscious red wine honey vinaigrette.
Yes, I omitted the tomatoes, but not intentionally to begin with – I was making it and forgot to add them.
Like an idiot.
However…
I tasted it before adding them and I LOVED it!! ♥
Now with the addition of celery and olives, I realized that I love this version more even without the tomatoes, and I definitely didn’t see that coming.
The Red Wine Vinaigrette is fantastic – it brightens it a little and rounds the flavors out.
But the feta.
And the olives. it’s just a little different and so good.
After you make this, put it in an air tight container in the fridge and it will keep for 3-5 days. When you take it out of the fridge you’ll probably need to freshen it up and moisten it with a little dressing.
If you feel that it needs more liquid but don’t want to overseason it with too much dressing, low sodium chicken broth is a perfect solution.
I have a serious affinity for anything that even resembles an appetizer – if you didn’t know that about me go here, here and here.
As you can probably tell, I LOVE salty, sharp cheese. Sharp white cheddar, Manchego, Blue, Gouda, etc. – the sharper, the better.
Keep in mind you can add the tomatoes if you want to; that definitely couldn’t hurt it.
Just try it first before you do.
Ways To Serve Black Eyed Pea Salad
- Obviously, as a salad
- A scoopable dip
- On top of fish (salmon comes to mind…)
- On a burger
- In in chicken or fish tacos
Here’s your printable-
Black Eyed Pea Salad
An updated version of what is commonly known as "Texas Caviar", this version includes the addition of feta cheese and black olives.
Ingredients
- 1 can black eyed peas, rinsed and drained
- 2 stalks celery, diced
- 1/2 onion, diced
- 1 jalapeno, diced
- 1/4 cup black olives, diced
- 1 cup feta cheese, crumbled
- 3/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp basil
- 1 tbsp seasoned salt
- 1 tsp honey
- 1/4 cup cucumber, diced
Instructions
- Combine peas through feta cheese.
- Whisk together the olive oil, basil, vinegar, salt and honey; *pour over pea mixture.
- Refrigerate until ready to serve with pita chips, Fritos, or whatever!
Notes
*You may only want to use a 1/2 to 3/4 of the dressing, but save the rest. It will refresh the salsa if you have leftovers.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 357Total Fat: 33gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 22mgSodium: 1044mgCarbohydrates: 10gFiber: 3gSugar: 4gProtein: 6g
The provided nutrition calculated may not always be accurate.
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Want more Black Eyed Pea Salad love?
French Onion Black Eyed Peas – Ally’s Kitchen
Southern Slow Cooker Black Eyed Peas – Southern Bite
Black Eyed Pea Salad – Simply Recipes
This post was originally published on 01/22/2014, and updated for content 08/20/2021.
Author
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Shea Goldstein is the voice behind Dixie Chik Cooks. She's a recipe developer and brand ambassador. She has been published in several media outlets such as Redbook, Parade, Food Blogger Magazine and more. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch.
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