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Southern Caviar Aka Black Eyed Pea Salad Recipe - Image 3

Southern Caviar (Black Eyed Pea Salad)

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A vibrant, no-cook bean salad bursting with fresh vegetables and a zesty vinaigrette. Known as Southern Caviar, this dish is a staple for good luck on New Year's and a crowd-pleasing appetizer year-round.
Course Appetizer
Cuisine Southern American
Keyword black eyed pea salad, easy bean salad, new year's good luck recipe, southern caviar (black eyed pea salad), southern caviar recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings 8 servings
Calories 180

Equipment

  • Large mixing bowl
  • Large colander
  • Sharp chef's knife and cutting board
  • Small bowl or 2-cup liquid measuring cup for dressing
  • Whisk
  • Rubber spatula or large spoon

Ingredients

  • 2 cans black eyed peas 15-ounce cans, rinsed and drained well
  • 1 can white shoepeg corn 15-ounce can, drained (or use sweet corn)
  • 1 can petite diced tomatoes 10-ounce can, well-drained
  • 1 cup green bell pepper finely diced
  • 1 cup red bell pepper finely diced
  • 1 cup red onion finely diced
  • 2 jalapeños seeded and finely minced (adjust to taste)
  • 1/2 cup fresh cilantro chopped
  • 1/2 cup apple cider vinegar
  • 1/3 cup extra virgin olive oil
  • 1 tablespoon granulated sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt plus more to taste
  • 1/2 teaspoon black pepper freshly ground
  • 1/4 teaspoon cayenne pepper optional, for extra heat

Instructions

  • In a large colander, combine the rinsed black eyed peas, drained corn, and drained tomatoes. Let them sit for 5 minutes to ensure all excess liquid is removed—this is crucial for a salad that isn't watery. While they drain, dice your fresh vegetables.
  • In a small bowl or large measuring cup, whisk together the apple cider vinegar, olive oil, sugar, garlic powder, onion powder, salt, black pepper, and optional cayenne. Whisk vigorously for about 30 seconds until the sugar is dissolved and the dressing is slightly emulsified.
  • Transfer the well-drained bean and corn mixture to a large mixing bowl. Add the diced green and red bell peppers, red onion, minced jalapeños, and chopped cilantro. Gently fold everything together with a large spoon or spatula.
  • Pour the prepared vinaigrette over the vegetable mixture. Fold gently but thoroughly until every ingredient is evenly coated with the dressing. Taste and adjust seasoning, adding more salt or a pinch of sugar if needed.
  • For the best flavor, cover the bowl and refrigerate the salad for at least 2 hours, or ideally overnight. This chilling time allows the flavors to meld and the vegetables to slightly pickle in the dressing. Stir once before serving.

Notes

Chef's Tips:
• The flavor is best on day two. Make it ahead!
• Do not skip the draining step for the canned ingredients—excess liquid is the enemy of texture here.
• Serve with sturdy tortilla chips, on top of greens as a salad, or alongside grilled meats.
Food Safety:
• Keep refrigerated at or below 40°F until ready to serve
• Discard any leftovers left at room temperature for more than 2 hours