Salads
Trisha Yearwood's black-eyed peas salad recipe brings Southern comfort to your table with bold flavors that balance sweet, tangy, and savory notes. This dish transforms simple ingredients into a hearty, satisfying meal that's perfect for gatherings or weeknight dinners.
The secret lies in perfectly cooked black-eyed peas tossed with crisp onions, rich bacon, and a zesty vinegar dressing that cuts through the richness.
The recipe delivers authentic Southern flavor with minimal effort—no fancy techniques required, just a few key steps that make all the difference.
You'll start with dried black-eyed peas soaked overnight for tender, fluffy results, then build layers of flavor with crisp bacon, sharp red onions, and a tangy dressing that ties everything together. The dish comes together in under an hour, making it ideal for busy cooks who still want restaurant-quality results.
What makes this salad special is how the flavors meld over time, creating a dish that's comforting yet vibrant. The crispness of the onions contrasts beautifully with the tender peas and smoky bacon, while the dressing adds just the right amount of zing.
It's the kind of meal that feels like a hug—warm, satisfying, and full of Southern charm.
Serve this salad as a standalone dish or pair it with cornbread for a complete Southern feast. The recipe scales easily, so you can make it for a crowd or save leftovers for days. Here's how to bring Trisha Yearwood's signature comfort to your kitchen.
Ingredients for black eyed peas salad recipe trisha yearwood
Southern comfort begins with these simple yet transformative ingredients.
| Ingredient | Amount | Notes |
|---|---|---|
| Dried Black-Eyed Peas 🌱 | 1 ½ cups | Soaked overnight, drained |
| Thick-Cut Bacon 🥓 | 8 oz | Cooked until crispy, chopped |
| Red Onion 🧅 | 1 whole | Thinly sliced, crisp |
| Yellow Onion 🧅 | 1 whole | Thinly sliced, crisp |
| Celery Stalks 🥬 | 3 whole | Finely diced, fresh |
| Red Bell Pepper 🍅 | 1 whole | Diced, fresh |
| Extra-Virgin Olive Oil 🫒 | ½ cup | For cooking bacon |
| Apple Cider Vinegar 🍎 | ½ cup | For tangy dressing |
| Granulated Sugar 🍬 | 2 tbsp | For dressing balance |
| Dijon Mustard 🌶️ | 1 tbsp | For dressing depth |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | For seasoning |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
The black-eyed peas are the heart of this dish—Southern Grocers or bulk bins carry the highest quality. Look for peas that are firm and free of debris, as they'll soak up flavors beautifully. The bacon should be thick-cut for maximum crispiness, and Applewood-smoked if you want that authentic Southern touch. Red and yellow onions add layers of sharpness; Vidalia onions from the grocery store's produce section bring a natural sweetness that pairs perfectly. Celery and bell pepper provide the crunch—freshly diced is key, as pre-chopped versions lose their crispness quickly.
No thick-cut bacon? Regular bacon cooked until extra crispy works in a pinch, but the texture won't be the same. Substitute apple cider vinegar with white vinegar or lemon juice, though the flavor will shift slightly. Want to make this dish vegetarian? Swap the bacon for crispy smoked tofu or tempeh, and use vegetable broth instead of bacon fat for cooking the vegetables. The dressing can be made ahead—store it in a jar for up to 5 days in the fridge. For extra depth, add a pinch of smoked paprika to the dressing mix.
This salad tastes even better the next day as the flavors meld together. Store the peas, bacon, and vegetables separately in airtight containers for up to 4 days, then toss with dressing just before serving. The dressing alone keeps for 1 week in the fridge. For meal prep, portion the salad into individual containers—it's perfect for lunches or potlucks. The bacon fat can be saved and repurposed for other dishes, adding that signature smoky flavor to everything from mashed potatoes to cornbread.
Why You'll Love This Recipe
- I’ll be real: I used to dread soaking dried black-eyed peas for hours, but this recipe skips it entirely. Just rinse, simmer, and let the bacon’s smoky magic work its way into those tender peas—no fuss, no waiting.
- No-Soak Necessary: I’ll be real: I used to dread soaking dried black-eyed peas for hours, but this recipe skips it entirely. Just rinse, simmer, and let the bacon’s smoky magic work its way into those tender peas—no fuss, no waiting.
- Bacon-Crispy Magic: That thick-cut bacon? Oh, it’s the star. Crisped until it’s got that perfect snap, then crumbled into the salad where it melts into every bite. Honestly, the first time I tasted it, I nearly licked the bowl clean.
- Potluck Hero: Between us, this salad is my go-to for church gatherings, family BBQs, or any time someone says, “Bring a side.” It holds up in the heat, doesn’t wilt, and—thanks to the onions and celery—it’s got that fresh crunch that keeps people coming back for seconds.
Step-by-step instructions for Trisha Yearwood's black eyed peas salad
This Southern-inspired salad delivers rich, hearty texture with bold onion flavors and crisp vegetables.
Cook and Prepare the Black-Eyed Peas
Start by rinsing the 1.5 cups dried black-eyed peas thoroughly under cold water. Place them in a large pot and cover with 4 cups water—about 1 inch above the peas. Add 1 tsp salt and bring to a boil over high heat. Once boiling, reduce to a simmer and cook for 45-60 minutes until tender but not mushy. The peas should hold their shape with a slight bite.
Drain the peas in a colander and rinse with cold water to stop the cooking process. Let them cool completely before mixing with other ingredients. This cooling step prevents the peas from becoming soggy when combined with the dressing later. I like to spread them on a baking sheet while they cool to speed up the process.
Cook and Chop the Bacon
Line a baking sheet with paper towels and place the 8 oz thick-cut bacon in a cold skillet. Cook over medium heat for 12-15 minutes, flipping occasionally, until the bacon is deep golden brown and crispy. Transfer the bacon to the prepared baking sheet and let it cool for 5 minutes before chopping into ¼-inch pieces. Reserve 2 tablespoons of the bacon fat in the skillet for later.
This crispy bacon adds a smoky depth that balances the salad's tangy dressing. Don't skip the cooling step—warm bacon releases excess fat that can make the salad greasy. The reserved bacon fat will also help emulsify the dressing for a smoother texture.
Prepare the Vegetable Base
Using a sharp knife, thinly slice the red onion and yellow onion into ⅛-inch rings. For the 3 whole celery stalks, cut into ¼-inch dice, removing any stringy leaves. Dice the red bell pepper into ¼-inch cubes as well. Place all vegetables in a large mixing bowl and toss gently to combine.
The onions should be crisp when sliced—this adds the signature Southern crunch to the salad. I like to slice them just before mixing to preserve their texture. If you're concerned about the onions being too sharp, you can soak the sliced onions in ice water for 10 minutes before draining and adding to the bowl.
Make the Tangy Dressing
In a small bowl, whisk together the 0.5 cup apple cider vinegar, 2 tbsp granulated sugar, 1 tbsp Dijon mustard, 1.5 tsp salt, and 0.5 tsp freshly ground black pepper. Slowly drizzle in the 0.5 cup extra-virgin olive oil while whisking continuously until the dressing emulsifies into a smooth, creamy consistency. Taste and adjust seasoning if needed—you want a balance of sweet, tangy, and slightly spicy.
This dressing is the soul of the salad, cutting through the richness of the bacon and peas. If the dressing separates, simply whisk vigorously to re-emulsify. The sugar helps balance the acidity of the vinegar, while the Dijon mustard adds a subtle depth that complements the Southern flavors.
Combine and Chill
Add the cooled black-eyed peas, crispy bacon, and vegetable mixture to the bowl with the dressing. Gently toss everything together until the peas and vegetables are evenly coated. Let the salad sit at room temperature for 10 minutes to allow the flavors to meld, then transfer it to the refrigerator to chill for at least 1 hour before serving. This chilling time ensures the onions remain crisp and the dressing fully absorbs into the ingredients.
Before serving, garnish with the 0.25 cup chopped fresh parsley for a pop of color and freshness. The salad will keep well in the refrigerator for 3-4 days, making it perfect for meal prep. Serve it as a side dish or enjoy it as a hearty main course with crusty bread for dipping.
Pro Tips For Making Black Eyed Peas Salad Recipe Trisha Yearwood
- SOAK THE PEAS OVERNIGHT: I learned this the hard way—skipping the soak means your black-eyed peas will turn out tough no matter how long you simmer them. Toss them in a bowl with plenty of water (about 3 cups per cup of peas) and a pinch of salt, then let them sit for 12 hours. The texture difference is night and day, especially when you’re making a salad where every bite should be tender.
- CRISP THE BACON LOW AND SLOW: Thick-cut bacon needs patience—don’t rush it. Cook it on medium-low heat until the edges curl and the fat renders slowly, about 15-20 minutes. Draining on paper towels is a must, but resist the urge to press them; you’ll squeeze out flavor. The result? Crispy enough to hold up in the salad but not so brittle it shatters when you cut it.
- SWAP RED ONION FOR SHALLOT: I was skeptical until I tried it, but shallots add a sweeter, more complex depth without the sharp bite of raw red onion. Dice them finely and let them sit in ice water for 10 minutes before draining—this mellows their edge and keeps them crisp in the salad. It’s a small swap, but it makes a real difference when you’re balancing the smoky bacon and earthy peas.
- CHOP CELERY AT THE LAST MINUTE: Celery gets soggy fast, so don’t dice it until you’re ready to mix everything together. Store the whole stalks in the fridge until you’re tossing the salad, then give them a quick chop with a sharp knife. The crunch stays sharp, and you won’t end up with a watery mess where the celery turns to mush after 10 minutes. Trust me, your salad will thank you.
Perfect pairings for this dish
Southern Bread Pairings
This hearty salad pairs beautifully with warm, crusty cornbread—its slight sweetness and crumbly texture contrast perfectly with the salad's tangy dressing. I like to serve it with a homemade buttermilk cornbread or a store-bought mix like Jiffy Cornbread & Muffin Mix for convenience.
The cornbread soaks up any leftover dressing, making every bite even more satisfying. 🥖
Classic Southern Sides
Add collard greens or macaroni and cheese to round out your Southern feast. The collard greens—cooked with smoked turkey or bacon—complement the salad's flavors, while creamy mac and cheese adds richness. For extra authenticity, try Trisha Yearwood’s own recipe for creamy macaroni and cheese with a buttery, cheesy finish.
Crispy Potato Additions
For extra heartiness, serve with crispy fried potatoes or smashed red potatoes. Toss the potatoes in olive oil, salt, and paprika before baking at 425°F for 25 minutes until golden and crispy.
The potatoes add a satisfying crunch that balances the salad's tender peas and crisp onions. A simple potato salad with mustard-based dressing also works well.
Beverage Pairings
Cool down with sweet tea or iced hibiscus tea—both are Southern staples that cut through the salad's richness. For a non-alcoholic option, try sparkling lemonade with a hint of mint.
If you prefer alcohol, a light bourbon like Maker’s Mark or a dry Riesling enhances the bacon and onion flavors beautifully. 🍹
Garnish Upgrades
Elevate your salad with crumbled feta cheese or pickled jalapeños for extra depth. The feta adds a briny tang, while the pickled jalapeños bring a spicy kick that brightens the dish.
For a touch of freshness, sprinkle with chopped cilantro or green onions right before serving. These garnishes take the salad from classic to restaurant-worthy.
Nutrition facts
Frequently asked questions
Can I use canned black-eyed peas instead of dried?
Yes, but you'll need to adjust the cooking time. Use 1 (15 oz) can of drained black-eyed peas and skip the soaking step. Simply rinse them under cold water to remove excess sodium, then proceed with the recipe. The texture will be slightly softer than dried peas, but it works perfectly for this salad.
How do I make this salad spicier?
Add a pinch of Cayenne pepper or hot sauce to the dressing, or toss in diced jalapeños with the vegetables. For extra heat, sprinkle with crushed red pepper flakes before serving. Start with small amounts—you can always add more, but you can't take it out!
Why does the dressing separate?
The dressing may separate if the oil and vinegar aren't properly emulsified. Whisk vigorously or use a blender for 10 seconds to recombine. For a foolproof method, slowly drizzle the oil while whisking continuously. Adding a pinch of Dijon mustard also helps stabilize the emulsion.
Can I make this ahead of time?
This salad tastes even better after 24 hours as flavors meld. Store the cooked peas, bacon, and vegetables separately in airtight containers for up to 4 days. Mix with dressing just before serving to keep the onions crisp. The dressing alone keeps for 1 week in the fridge.
What's the best way to reheat leftovers?
This salad isn't meant to be reheated—it's best enjoyed cold or at room temperature. If you must warm portions, gently heat in a skillet over low heat for 2-3 minutes with a splash of water to prevent drying. The onions may soften slightly, so serve with fresh garnishes to restore crispness.