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Black-Eyed Pea Salad

Prep time: 10 minutes

Bean Soaking Time: 4-8 hours

Cooking time: 40 minutes

Yields: 6 people



  • 1 cup black-eyed peas

  • 3 cups water

  • 1 tablespoon whole grain mustard

  • Juice of 1 lime

  • 1 tablespoon apple cider vinegar

  • 1/2 teaspoon sea salt or more to taste

  • 1/4 cup olive oil

  • 1/4 cup sun-dried tomatoes

  • 1/2 bunch parsley



  1. Rinse and drain beans.

  2. Add beans and water into a pressure cooker and bring to pressure. Cook for 30 minutes.

  3. If cooking in a pot, bring to a boil, lower to a simmer, and cook until soft for about 1 hour.

  4. Drain beans.

  5. The dressing: whisk together mustard, lime juice, vinegar, salt and oil in a bowl.

  6. In a large bowl combine beans, sun-dried tomatoes and parsley.

  7. Pour dressing over salad and mix well.

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