This tasty Black Bean Salad with Black-Eyed Peas also has peppers, red onions, and cilantro, and this will bring luck on New Year’s Day. And this salad is also great any time of year; enjoy it for a summer salad as well if you like these flavors!

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Southwestern Bean Salad with Black Beans, Black-Eyed Peas, and Peppers top photo

At a recent neighborhood party I ran into an old friend, and when she found out I was now a food blogger, she told me enthusiastically about her favorite salad recipe featuring black beans and black-eyed peas. I’d never used black-eyed peas in a salad like this, so I listened carefully, (mentally editing out the high carb canned corn and replacing it with lower-glycemic diced bell peppers.) This Black Bean Salad with Black-Eyed Peaswas inspired by her description, and this is exactly the type of dish I love to make when it’s hot and you don’t want to turn on the stove.

I tested the recipe on Ben, (the most adventurous eater of the contractors working on my house), and we agreed one thing that really makes this combination work is cutting the diced red and green bell peppers as small as the beans, so every bite of salad has some crunch and the full blend of flavors. We completely loved this combination of flavors for a summer salad but if you’re looking for a recipe with black-eyed peas for good luck in the new year, this is a tasty idea for that too!

What ingredients do you need for this recipe?

  • canned black beans
  • canned black-eyed peas
  • red bell pepper
  • green bell pepper
  • red onion
  • cilantro (see notes)
  • salt and fresh ground black pepper to taste
  • Spike seasoning, or any all-purpose seasoning blend
  • ground cumin
  • ground Ancho chile pepper (see notes)
  • fresh-squeezed lime juice, I used my fresh-frozen lime juice
  • white balsamic vinegar
  • olive oil
  • salt and fresh ground black pepper to taste

Can you use frozen black-eyed peas?

Making this salad with canned black beans and black-eyed peas is easy and convenient. But if you prefer a firmer texture for the black-eyed peas, buy the frozen ones and cook one cup according to package directions.

What if you don’t like cilantro?

I know cilantro is a total no for some people, and if you’re one of those people who doesn’t enjoy cilantro I’d suggest replacing it with thinly sliced green onion in this salad. Or just skip the cilantro completely and the recipe will still be great.

What if you don’t have White Balsamic Vinegar?

I love the mild flavor of white balsamic vinegar in salad dressings, but if you don’t have it just use white wine vinegar with a pinch of sweetener.

More Recipes with Lucky Black-Eyed Peas:

Hopping John Soup
Black-Eyed Pea Soup
Black-Eyed Pea Hummus

Southwestern Bean Salad with Black Beans, Black-Eyed Peas, and Peppers process shots collage

How to make Black Bean Salad with Black-Eyed Peas:

(Scroll down for complete recipe with nutritional information.)

  1. First mix up the spicy dressing with cumin, ground Ancho chile pepper, lime juice, white balsamic vinegar, and Spike. (You can substitute for a few of those things if you don’t have them, see the recipe.) 
  2. Mix 1/4 cup of the spicy dressing into the drained black beans and black eyed peas and let them marinate while you prep the other salad ingredients.
  3. Finely dice the red and green bell pepper, making the pieces the same size as the beans, and then stir into the bean mixture.
  4. Chop a red onion into that same size pieces, and stir it into the bean-pepper mixture.
  5. Then wash, spin dry, and chop cilantro (or slice green onions) and stir it into the bean-pepper-onion mixture.
  6. Add more dressing to taste, season with salt and pepper, and serve!

Southwestern Bean Salad with Black Beans, Black-Eyed Peas, Peppers, and Cilantro found on

Make it a Meal:

This would make a great side dish for Instant Pot Southwestern Pot Roast, Low-Carb Flank Steak Tacos, or Spaghetti Squash Low-Carb Taco Bowl. Or serve it as part of a New Year’s Day holiday spread if you want some black-eyed pea luck in the new year. Check out Black-Eyed Peas Recipes for Good Luck in the New Year for more tasty luck-inducing black-eyed peas recipes!

Weekend Food Prep:

This recipe has been added to a category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Southwestern Bean Salad with Black Beans, Black-Eyed Peas, Peppers, and Cilantro found on
Yield: 8 servings

Black Bean Salad with Black-Eyed Peas

Prep Time 30 minutes
Total Time 30 minutes

Black Bean Salad with Black-Eyed Peas tastes great any time of year, and this tasty salad is quick and easy to make. And it's also a fun idea for getting some good luck on New Year's Day.



  • one 15 oz. can black beans
  • one 15 oz. can black-eyed peas (see notes)
  • 1 red bell pepper, chopped into pieces the same size as beans
  • 1 green bell pepper, chopped into pieces the same size as beans
  • 1 small red onion, chopped into pieces the same size as beans
  • 1 bunch cilantro, chopped (see notes)
  • salt and fresh ground black pepper to taste

Dressing Ingredients:

  • 1 tsp. Spike seasoning or other all-purpose seasoning blend
  • 1 tsp. ground cumin
  • 1 tsp. ground Ancho chile pepper (see notes)
  • 3 T fresh lime juice 
  • 2 T white balsamic vinegar (see notes)
  • 6 T olive oil
  • salt and fresh ground black pepper to taste


  1. Drain black beans and black-eyed peas into a colander placed in the sink, rinse with cold water until no more foam appears, then let beans drain at least 5 minutes. (Or if you prefer use 1 cup frozen black-eyed peas, which are usually a little firmer. Cook the frozen black-eyed peas according to directions on the package.)
  2. While beans drain, put  Spike seasoning, ground cumin, and ground Ancho chili pepper in a small bowl, then add lime juice and white balsamic vinegar and stir to combine.
  3. Whisk in the olive oil a tablespoon at a time, until dressing ingredients are well combined.
  4. Remove drained beans from colander (blot dry with paper towel if they still seem wet) and put them in a bowl large enough to hold all the salad.
  5. Mix 1/4 cup of dressing mixture into the beans and let them marinate while you chop the peppers, onions, and cilantro.
  6. Chop red and green bell pepper into small pieces about the size of beans (I cut off the stem and bottom end of the peppers, cut out the seeds, then cut a slit down one side of the pepper and flatten it out for an easy way to cut small pieces like this. Be sure to also chop up the stem and bottom ends!)
  7. Add chopped peppers to the beans.
  8. Chop red onion into pieces the size of beans, and add to beans and peppers in the bowl.
  9. Wash cilantro (or green onions) and spin dry in salad spinner or dry with paper towels.
  10. Finely chop cilantro (or slice green onions), then stir into beans, pepper, and onions in bowl.
  11. Add additional dressing until the salad is as moist as you’d like it. (You might not need all the dressing, but save it to re-moisten any leftover salad after it’s been refrigerated.)
  12. Season with salt and fresh ground black pepper to taste, and serve.
  13. The salad can also be made ahead and chilled before serving.


I used my fresh-frozen lime juice.

Cilantro is definitely optional, replace with sliced green onion or simply omit.

I love the flavor of ground Ancho chile (affiliate link), but use any chili powder or ground chile you have on hand that's not too spicy.

You can use white wine vinegar with a pinch of sweetener if you don't have white balsamic vinegar (affiliate link).

This salad inspired by my friend Lori’s description of her favorite easy bean salad.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 221Total Fat: 11gSaturated Fat: 1.5gTrans Fat: 0gUnsaturated Fat: 8.8gCholesterol: 0mgSodium: 546mgCarbohydrates: 25gFiber: 18gSugar: 4.1gProtein: 8g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This tasty and lucky salad has low-glycemic canned beans and healthful fresh ingredients and is a perfect choice for any phase of the original South Beach Diet. Black beans and black-eyed peas have some carbs, but they do have fiber so check the net carbs to see if this is too much of a splurge for you if you’re following a low-carb diet.

Find More Recipes Like This One:
Use Dried Beans or Salad Recipes for more recipes like this one.Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe was posted in 2009. It was updated with more information in 2021.

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