Pamela Morgan - New Year Black-Eyed Pea Salad


Pamela Morgan - New Year Black-Eyed Pea Salad

New Year’s Black-Eyed Pea Salad
New Year’s Black-Eyed Pea Salad
Print Recipe New Year’s Black-Eyed Pea Salad


  • 1 pound dried black-eyed peas, picked over, see Note
  • 6 tablespoons cold-pressed extra-virgin olive oil
  • 5 tablespoons white wine vinegar
  • teaspoons Worcestershire sauce
  • teaspoons Tabasco Pepper Sauce
  • 2 garlic cloves, peeled and crushed through a press
  • teaspoons salt
  • ½ small red onion, finely diced
  • 6 tablespoons finely chopped parsley


  • In a medium pot, cover the peas with cold water. Bring to a boil over high heat, and once bubbling, boil for 2 minutes. Turn off the heat and let the peas sit in the water for 15 minutes. Drain. This is a way to quickly “soak” the peas.
  • Put the peas back into a medium pot and cover with cold water. Set over medium heat and bring to a boil. Cover, lower the heat and cook gently, stirring once or twice, until just tender, about 25 minutes. Drain and transfer immediately to a medium bowl.
  • Add the oil, vinegar, Worcestershire, Tabasco, garlic and salt to the hot peas; toss well. Cool to room temperature. Stir in the onion and adjust the seasoning. Serve at room temperature. 
    Note: Six cups rinsed and drained canned black-eyed peas can be substituted.