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Black-Eyed Peas Salad

Recipes and photography by Bev Davis.


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Posted August 6, 2017

I have loved bIack-eyed peas and crusty cornbread since childhood.  Extra good served with chopped jalapenos,  onions, and tomatoes.   While preparing this dish as a light meal, I was inspired to create a recipe.  Although chopped ham is used for seasoning, smoked turkey necks will also work.   Watch closely while cooking to prevent burning.  Stir occasionally.  Perfect side dish or light meal.  Enjoy!

VARIATION:  Spicy Hot Black-Eyed Peas Salad

Omit onions.  Add sliced jalapenos with seeds

and pith (also known as ribs, membrane).


1 bag (16 oz. ) dry black-eyed peas

1 cup chopped ham pieces

3 cups water plus 1 extra for more soup

salt to taste

fresh jalapenos, sliced or chopped for garnish*

white onion, sliced for garnish

cherry tomatoes, sliced for garnish


Remove debris from peas.  Rinse thoroughly.  Place in large sauce pan.  Add 1 cup of chopped ham.  Cook peas according to instructions printed on package.  Add 1 cup of hot water if more soup is preferred.  Cook to desired tenderness.  Remove chopped ham.  Shred with a fork.  Served peas/ham with jalapenos, onions, and tomatoes.  Makes 6 to 8 servings.  Recipe easily doubled.

*For less heat, remove seeds and pith (also known as ribs and  membrane).