Black-Eyed Pea Salad with Grilled Peaches
Prep time
Cook time
Total time
This black eyed pea salad is loaded with grilled peaches, strawberries, cilantro and red onion. The perfect summertime side dish.
Recipe type: Side Dish
Cuisine: Ameria
Serves: 6
  • 2 tablespoons Red Pepper Jelly
  • 2 tablespoons Red Wine Vinegar
  • 2 tablespoons Honey
  • 1 tablespoon Olive Oil
  • 2 Medium Peaches (Halved and grilled)
  • 16oz Black-eyed peas (Canned or homemade)
  • 6-8 Strawberries (Sliced)
  • ¼ cup Red Onion (Diced)
  • ¼ cup Cilantro (Chopped)
  1. Whisk the red pepper jelly, red wine vinegar, honey and olive oil until well blended and set aside.
  2. Cube your grilled peaches into small bite sized pieces.
  3. Put the black eyed peas, peaches, strawberries, red onion and cilantro in a serving bowl.
  4. Add the red pepper jelly vinaigrette to your bean mixture. Gently incorporate.
  5. Best to cover and refrigerate for at least one hour to develop flavors, but can be served immediately without affecting taste.
  6. Serve as a side dish, appetizer with chips or on top of a salad. Enjoy!
Inspired by Southern Living
Recipe by Maria Jung at