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Black-Eyed Pea Salsa

Colorful tomatoes, green pepper and red onion contrast nicely with black-eyed peas. —Lynn McAllister, Mt. Ulla, North Carolina
  • Total Time
    Prep: 10 min. + chilling
  • Makes
    5 cups


  • 2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
  • 2 medium tomatoes, chopped
  • 1 cup chopped green pepper
  • 1/2 cup chopped red onion
  • 4 green onions, sliced
  • 1 garlic clove, minced
  • 1 cup Italian salad dressing
  • 1/4 cup sour cream
  • 1/4 cup minced fresh parsley
  • Tortilla chips


  • In a bowl, combine the first six ingredients. Combine the salad dressing, sour cream and parsley. Add to the pea mixture; toss to coat. Cover and refrigerate for at least 4 hours. Serve with tortilla chips.
Nutrition Facts
1/4 cup: 73 calories, 5g fat (1g saturated fat), 2mg cholesterol, 250mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 2g protein.

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  • ms11145
    Jan 1, 2018

    We know this as Texas Cavier, Love it. I just stirred it up so the flavors can meld and will serve it later on today .

  • sheryl.graves23
    Mar 3, 2014

    Easy to prepare. This was the first time I had ever eaten blackeyed peas. I really liked them in this recipe. We had it with the Cajun catfish for our mardi gras dinner. Everyone liked it.

  • vbag
    Mar 2, 2014

    Although this is supposed to be a Mardi Gras dish, I actually made this at New Year's! It was spicingly wonderful!

  • mkaskela
    Mar 1, 2014

    Super easy and tasty.

  • randcbruns
    Feb 23, 2014

    My family loves black-eyed peas but we got tired of just having them alone as a side. This salsa was a great way to get out of our black-eyed pea funk. This recipe is super easy to adjust to your family's tastes. You can add ingredients or take ingredients out (take out tomato add avocado etc.) and it still is great. Love recipes that are a great base and then you can create your own fun flavor with them.

  • drwade10
    Aug 18, 2013

    This was a huge hit at our Mardi Gras party last year and since then it has been our number one request for pot lucks and movie nights. It's best if made the day before so the flavors soak in, but if made the same day, try to do so several hours prior to eating and store in the fridge. Enjoy!

  • Quilting-gal
    Aug 23, 2012

    Took this to a pot luck & everybody loved it! Followed recipe, except I didn't have parsley so I substituted 1/4 cup of minced cilantro & used a garlic press instead of mincing the garlic. Served it with Tostito lime chips. Recipe makes plenty, would cut in half if serving to my family of three. Next time might add diced avocado. This recipe is a pleasant surprise.

  • jamesandannie
    Sep 17, 2010

    No comment left

  • leighannazlin
    Jan 7, 2007

    No comment left