Curried Black-Eyed Pea Salad

developed by Church Health Center Wellness

This side is the best combination of hot and cold, combining a spicy curry taste with a cool, refreshing salad. Be sure to take to your local farmer’s market this summer to find some fresh black-eyed peas, and explore different curry flavors to make this side your own.

Prep Time: 15 minutes
Total Time: 60 minutes
Makes 6 servings
Serving Size: ½ cup
Nutrition Facts (per serving): Calories: 188; Total Fat: 7 g; Saturated Fat: 1 g; Sodium: 209 mg
Carbohydrate: 24 g; Fiber: 9 g; Protein: 8 g;


  • 1 cup fresh black-eyed peas
  • 1 bay leaf
  • 1 small red onion, very thinly sliced
  • 2 stalks celery, chopped
  • ¼ cup fresh parsley, chopped
  • 3 cloves garlic, minced
  • ½ teaspoon sea salt
  • 1 teaspoon curry powder
  • 1 tablespoon fresh ginger, minced
  • ½ lemon, juiced
  • 3 tablespoons olive oil


  1. Place black-eyed peas in a large sauce pan and cover with water, about 2 inches above peas. Bring to a boil. Add bay leaf and reduce to a simmer. Simmer for 30-45 minutes, until peas are tender but still in tact.
  2. While peas are cooking, whisk garlic, salt, curry powder, ginger, lemon juice, and olive oil together in a small bowl. Set aside.
  3. Once peas have cooled, remove bay leaf. Add onion, celery, and parsley to bowl. Mix well.
  4. Pour dressing mixture over pea mixture. Toss well.
  5. Refrigerate for at least 1 hour before serving.

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