A Blackeye Pea Salad or Dip (aka Redneck Caviar)

Light and simple Blackeye Pea Salad / Redneck Caviar

Here’s a simple side dish or dip that’s healthy and full of flavor, Blackeye Pea Salad, otherwise known as Redneck Caviar. It’s quite addicting, to say the least. AND pretty light in the calorie department too, which is always a good thing.

You’ll need a few simple ingredients: blackeye peas, purple/red onion, green onion, yellow bell pepper, cilantro, rice wine or white wine vinegar, canola oil, brown sugar, salt and pepper. The process is pretty simple. Basically, a bunch of chopping, a little mixing, and that’s it.

Green Onion for Blackeye Pea Salad / Redneck Caviar

With bright, happy colors like these, chopping and cutting can be therapeutic.

Fresh Veggies for Blackeye Pea Salad / Redneck Caviar

 After all the chopping and mixing is done, you can serve it right away, or refrigerate and let everything mingle a bit, until ready to serve. Personally, the salad does seem to taste better when it’s been given time to warm up a bit instead of straight out of the fridge.

Easy Blackeye Pea Salad / Redneck Caviar

This is a basic rendition of an old favorite. You could always add or substitute other peppers, onions or herbs. Maybe spice it up with a jalapeno for some kick. How ever you mix it, this Blackeye Pea Salad is some yummy stuff to be sure.


5.0 from 2 reviews
Blackeye Pea Salad
Adapted from The Neely’s, Down Home with the Neelys.
  • 2 – 15 oz. cans of blackeye peas, drained
  • ½ cup red onion, diced (about ½ of medium onion)
  • ½ cup yellow bell pepper, diced (about ½ of pepper)
  • 2 tablespoons green onion, chopped (about 3 green onions)
  • ⅓ cup cilantro leaves, rough chopped
  • ¼ cup canola oil
  • ¼ cup rice wine or white wine vinegar
  • ½ teaspoon brown sugar
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  1. Begin by draining the peas.
  2. Dice the purple/red onion, green onion, yellow bell pepper and rough chopping the cilantro.
  3. Mix together the black-eyed peas, onion, pepper and cilantro in a bowl.
  4. In a small bowl whisk together the vinegar, oil, brown sugar, salt and pepper, pour over the black-eyed pea/onion/pepper combo, mix well to combine.
  5. Serve right away or refrigerate until ready to serve.
  6. * Note that it does seem to taste better when it’s be given time to warm up to room temperature instead of straight out of the fridge.

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  1. 1

    Jeannene Walker says

    This is right up my taste bud alley, Amy. I love the way you use cilantro, which right now is growing out of its spot in my herb garden. I’m putting this on the menu tomorrow.

  2. 8


    i love the vibrant, colorful look of this, but that’s not my favorite part. the ease of preparation is also great. but no, my favorite part would be the magnificent medley of flavors and textures. good lord, i love me some legumes. :)

  3. 10


    This looks fantastic! I saw it briefly last night but never got to reading it. I am so writing this one down, it looks like a keeper to me! Thanks!

  4. 12


    I cannot wait to try this…and cannot believe I never have. If I were stranded on a desert island, I could live on them for the rest of my life. Weird. I know.

  5. 13


    Yum is right. I’ve tried a very similar version to this once and was so addicted to it. This is so great for a warm day snack with some baked tortilla scoops!

  6. 15


    Love this recipe, Amy! I have a very similar one that I call Texas Caviar :-). Whatever you call it, it’s so good. Just give me a bowl of this and a bag of tortilla chips and I’m a happy, happy girl!

  7. 17

    Abby Guttowsky says

    I just made this for the first time. It is DELISH! I will be making this again. I love black eye peas and cilantro. Together they are so yummy. I did add some lemon juice for a bit more bite.

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