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Black-Eyed Peas Salad

Updated: Jul 14, 2020

Do you remember that pop band with Fergie and a bunch of dudes? ...because that is all I can think about every time I cook with black-eyed peas. I know...I'm so lame.

I wanted to eat a bean salad with lots of veggies and some feta cheese. Sometimes I get weird ideas and this weird idea is going to fill you up for hours. Lettuce gives it volume, beans and veggies give it texture, and feta will give it that ZAP! you are missing on a busy day. Super filling, protein-packed, and it takes less than 10 minutes to make!



2 cups (~100 g) shredded romaine lettuce

1 cup (~300 g) cooked black-eyed peas

1 cup (~150 g) diced red bell peppers

¼ cup (~40 g) diced red onions

1/2 cup (~56 g) feta cheese

1 tsp salt

1 tsp pepper

1 tsp dry cilantro (can sub for 1 Tbsp fresh cilantro)

1 tsp (7 g) honey

2 Tbsp (30 mL) distilled white vinegar

2 Tbsp (30 mL) red wine vinegar


  1. In a bowl, whisk salt, pepper, cilantro, honey, white vinegar, and red wine vinegar.

  2. Add lettuce, black-eyed peas, red bell peppers, onions, and feta. Combine all ingredients.

  3. Refrigerate for at least 30 mins. before serving for optimal flavor and texture.

NOTE: Only add romaine lettuce the day of consumption for best texture.

Macros per Serving (4): 21 g of carbs | 4 g of fats | 5 g of protein

NOTE: macros are based on the ingredients I used which may vary from actual ingredients used in the making of this recipe.

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