New This Month

Black-Eyed–Pea Salad

Black-eyed peas are a staple of New Orleans cooking and this salad is a delicious way to make them part of your meal.

  • Servings: 12

Source: Martha Stewart Living, May 1996


For the Black-Eyed Peas:

  • 1 tablespoon olive oil
  • 3 whole cloves
  • 1 small onion, peeled, cut into 8 wedges
  • 1 carrot, peeled, cut into 4 pieces
  • 1 stalk celery, cut into 8 pieces
  • 5 ounces smoked ham, cut into 3 pieces
  • 1 clove garlic, peeled
  • 1/4 cup white wine
  • 4 1/2 cups dried black-eyed peas
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground pepper

For the Vinaigrette:

  • 3 tablespoons fresh lemon juice
  • 1/2 teaspoon cayenne pepper
  • 1 1/2 tablespoons honey
  • 2 1/2 teaspoons salt
  • 1 teaspoon freshly ground pepper
  • 3/4 cup olive oil

Additional ingredients:

  • 2 cups frozen lima beans, thawed
  • 3 celery stalks, cut into 1/4-inch dice
  • 1 small red onion, halved and thinly sliced
  • 3 carrots, peeled and cut into 1/4-inch dice
  • 1 1/2 tablespoons chopped fresh oregano


  1. For the black-eyed peas: Heat oil in a large pot over medium heat. Stick cloves into onion pieces; add to pot. Add carrots, celery, ham, and garlic. Cook until onions start to brown, 10 minutes. Stir in wine and peas; cook 1 to 2 minutes. Add water to cover by 2 inches. Cover pot; bring to a boil over high heat. Immediately reduce heat; simmer 30 minutes. Add salt and pepper. Cook until peas are tender, 5 to 10 minutes more. Let peas cool in the liquid, 3 to 4 hours.

  2. For the vinaigrette: Combine lemon juice, cayenne, honey, salt, pepper, and 1 tablespoon of liquid the peas are cooling in. Gradually whisk in oil.

  3. To assemble the salad: Cook lima beans in boiling water until just tender; drain and rinse in cool water. Place in a large bowl. Drain peas; discard cooked vegetables. Add peas to limas. Add celery, onion, carrots, vinaigrette, and oregano; toss gently. Serve at room temperature.

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