While the name “black-eyed pea” is a bit of a misnomer (it is, in fact a bean), what’s not in dispute is that this globally popular legume is packed full of nutrients and texture. Add peppers, arugula, plenty of fresh oregano along with a tasty vinaigrette dressing, and you’ll be ready to kick off your New Year with a healthy dose of fiber and flavor! 

Yield: Makes 8 to 10 servings
Lucky Black-Eyed Pea Salad

Lucky Black-Eyed Pea Salad


  • 30 ounces frozen black-eyed peas
  • 1½ cups finely diced red bell pepper
  • ½ cup chopped Italian parsley plus 2 tablespoons, divided
  • 2 tablespoons chopped fresh oregano
  • 10 ounces baby arugula
  • 2 bunches young dandelion greens and/or mustard greens, tough stems removed
  • 1 medium red onion, thinly sliced
  • 1/3 cup red wine vinegar
  • 1 tablespoons plus 1 teaspoon coarse-grained Dijon mustard
  • 2½ teaspoons honey or agave nectar
  • 2 garlic cloves, minced
  • 1 cup extra virgin olive oil
  • 1¾ teaspoons salt
  • ½ teaspoon white pepper


  1. Cook the black-eyed peas according to directions on the bag. Cool to room temperature. Place black-eyed peas in a large mixing bowl. Add the red bell pepper, ½ cup Italian parsley, fresh oregano, arugula, greens and red onion. Toss gently to combine.
  2. In a bowl, whisk together the vinegar, mustard, honey or agave nectar and garlic. Slowly whisk in the olive oil. Season with the salt and white pepper.
  3. Toss the salad with the dressing. Transfer the salad to a serving bowl and garnish with the additional 2 tablespoons chopped Italian parsley.
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January 15, 2021 — Mary DiSomma
Tags: arugula