Recipe Black-Eyed Pea Salad with Tahini Vinaigrette   

Recipe: Black-Eyed Pea Salad with Tahini Vinaigrette

Black-Eyed Pea Salad
Clinical Contributors to this story:

This Juneteenth, enjoy a meal with your family and try this black-eyed pea salad, which has been modified to provide healthy nutrients.

Black-eyed peas brought by slaves from Africa became a staple in many African American dishes. Black-eyed peas, also referred to as a legume, are rich in nutrients, providing a good source of protein, fiber and iron, as well as being a great plant-based food. It is very versatile and can be used in an array of dishes and meals.  

Adding a variety of colorful vegetables can make this dish even more exciting. This recipe calls for using fonio, a highly nourishing West African grain that can be found at your grocers or in a specialty store. If you can’t find fonio, simply substitute it for a more familiar grain, such as whole wheat couscous or quinoa. 

Salad Ingredients

2 15.5 ounce cans black-eyed peas, rinsed and drained (or 3 cups cooked dried peas)

½ cup red bell pepper

⅓ cup red onion, diced

¼ cup green onion, sliced

2 small jalapeno, seeded and finely chopped

½ of a medium English cucumber, largely diced

1 cup cherry or grape tomatoes, cut in half

¼ cup flat-leaf parsley, chopped

½ cup whole wheat cous-cous or fonio (if available), cooked and cooled 

Vinaigrette Ingredients

¼ cup olive oil

⅓ cup lemon juice

2 tablespoons tahini

1 garlic clove, minced

1 teaspoon honey, agave or maple syrup, more to taste

¼ teaspoon paprika

Salt and pepper to taste

1 to 2 tablespoons cold water, to thin consistency, if needed


  1. Combine black-eyed peas, bell pepper, red & green onions, jalapeno, cucumber, tomatoes, ½ of parsley and cous-cous in a large bowl. Gently toss to mix together.
  2. Combine oil, lemon juice, tahini, minced garlic, honey and seasonings in a small bowl. Whisk and add water to thin, if needed. Taste and adjust with honey or salt and pepper, if needed.
  3. Pour vinaigrette over black-eyed pea mixture and stir well. Refrigerate for at least 1 hour for flavors to blend. Garnish with remaining parsley, just before serving.

Next Steps & Resources:

  • Recipe shared by the oncology dieticians at John Theurer Cancer Center

The material provided through HealthU is intended to be used as general information only and should not replace the advice of your physician. Always consult your physician for individual care.


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