Black-Eyed Pea Salad

Recipe from Oxmoor House

More From Oxmoor House


  • 1/2 cup olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon ground oregano
  • 1/4 teaspoon garlic salt
  • 1/8 teaspoon pepper
  • 3 cups cooked black-eyed peas
  • 1 small onion, chopped
  • 1/2 cup chopped celery
  • Lettuce leaves


  1. Combine first 5 ingredients in a small bowl; mix well.
  2. Combine peas, onion, and celery in a large mixing bowl. Pour oil mixture over pea mixture, and toss well. Cover and refrigerate at least 3 hours. Spoon into a lettuce-lined bowl to serve.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Black-Eyed Pea Salad Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy