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Black-Eyed Veggie Salad

Updated: May 1, 2020

Lord Honey, trust me--black-eyed peas are the perfect pick to be the star of this crispy, crunchy vegetable salad--throw in a tangy vinaigrette--and my "Black-Eyed Veggie Salad" will have your guests askin' y'all for an encore performance.

Black-Eyed Veggie Salad

Jason Smith, FNS

Serves 8



2-cans 15.5oz black eyed peas, drained

1-can diced tomatoes, drained or 2 medium--fresh tomatoes diced

1-cup cabbage, chopped fine

2-stalks celery diced small

½-bunch green onions, sliced

1-cucumber, peeled and diced

1-orange or yellow bell pepper, diced

½-cup grated parmesan cheese


¼-cup vinegar

2-3 TBSP brown sugar or honey

1-tsp salt

1-tsp black pepper

1-tsp onion powder

1-tsp garlic powder

2-tsp dried basil

¼-tsp cayenne pepper, optional

1-TBSP Dijon mustard or prepared yellow mustard

2-TBSP your favorite oil----I use Olive Oil

¼-cup parmesan cheese for the top


· Place all salad ingredients into a mixing bowl and toss.

· Using a Mason jar with a lid, place the dressing ingredients in the jar; screw the lid on and shake several times; pour over salad mixture and toss to coat.

·Cover and place in fridge for at least 4 hours.

· When ready to serve toss and sprinkle the ¼ cup parmesan over top.

Tip: If you wish, you can add a can of well-drained corn.


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