Sunday Brunch: Julie Wheeler's Black-eyed pea salad

TULSA - Julie Wheeler shows us a new way to prepare black eyed peas to start the new year right.

Minutes to Prepare: 15

Number of Servings: 6



  • 2 (15-ounce) cans black-eyed peas, drained and rinsed
  • 16 cherry tomatoes, quartered, seeded, and finely diced
  • 1/2 medium red onion, finely diced
  • 1 red bell pepper, seeded and finely diced
  • 2 jalapeno pepper, seeded and finely diced
  • 2 tablespoons chopped green onions
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/2 cup cider wine vinegar
  • 1 tablespoon ranch dressing mix
  • 2 tablespoons olive oil
  • 1/2 teaspoon granulated sugar
  • Dash Tabasco to taste
  • Kosher salt and freshly ground black pepper to taste



In a large bowl, combine the black-eyed peas, tomatoes, onions, peppers, green onions, and parsley.

In a separate bowl, whisk together the vinegar, oil, ranch dressing mix, and sugar. Pour the dressing over the black-eyed pea mixture and toss until combined.

Season to taste with Tabasco, salt, and pepper.

Allow the salad to marinate for several hours in the refrigerator before serving. Enjoy!

Serving Size: 1/6 of recipe

Number of Servings: 6

Print this article Back to Top