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Black Eyed Pea and Carrot Salad with Spring Mint


Black eyed pea salad with shredded carrots and cucumbers in a white serving bowl

When we think of Black Eyed Peas, we generally think of stews and pork products, so it was fun to experiment with them in a fresh vegetable and herb salad. Black Eyed Peas, especially our new-crop peas, can overcook quickly, so keep an eye on the pot if you are cooking them for a salad.  

Any firm heirloom bean would work in a salad like this. You could substitute a different fresh herb, but if you can find fresh mint, it really brings this dish together. 

  • Juice of 1 lemon
  • 2 tablespoons Rancho Gordo Pineapple Vinegar or white wine vinegar
  • ¼ cup extra-virgin olive oil
  • 1 garlic clove, minced
  • Salt and freshly ground pepper to taste
  • 3 cups cooked Rancho Gordo Black Eyed Peas, drained and cooled
  • 1½ cups shredded carrots (about 3 large carrots)
  • ½ of an English cucumber, peeled and chopped
  • 2 green onions, chopped
  • ¼ of a red onion, minced
  • ¼ cup chopped fresh mint leaves
  • Feta cheese (optional)

Serves 2 to 4

  1. In a small bowl, whisk together the lemon juice, vinegar, olive oil, and garlic. Season to taste with salt and pepper.
  2. In a large mixing bowl, combine the black eyed peas, carrots, cucumbers, green onions, red onion, and mint.
  3. Pour the dressing over the black eyed pea salad. Mix well to combine. Taste and adjust the seasonings, adding more vinegar, salt, and/or pepper as needed. Finish with a sprinkle of feta cheese, if you like.


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