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Colorful Black Eyed Pea Salad

Kim Lee
Colorful, zesty, as a side or with chips, this black eyed pea salad is quite the versatile stunner.
Prep Time 15 mins
Total Time 15 mins
Course Side
Servings 13 , 1/2 cup servings


  • 1 14 oz. can black-eyed peas, drained
  • 1 15 oz. can white hominy, drained (corn can be used instead)
  • 1 green or red bell pepper finely chopped
  • 2 medium tomatoes chopped and seeded
  • 1 cup finely chopped onion
  • 2 cloves garlic minced
  • ½ cup fresh cilantro chopped
  • 1-2 fresh jalapenos seeded or not (I used 1 seeded jalapeno)
  • 1 cup salsa use your favorite
  • 1 teaspoon salt plus more to taste as needed


  • Drain, chop, mince, seed all ingredients and then combine everything in a large bowl. Serve with your favorite crackers or chips or as a topping or side salad.
  • Cover and refrigerate overnight or several hours before serving. (I have to admit, though, this stuff is pretty great right after all ingredients are combined. And who can wait that long!)