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Healthy black eyed peas beets salad is a yummy side and a summer salad

Black eyed peas beets salad

A healthy and tasty summer salad with beets and black-eyed peas.
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 2


  • ½ cup dried Black Eyed Peas
  • 1 medium sized Beetroot
  • ½ small Red Onion diced
  • 1 Garlic Clove minced
  • 1- 2 tbsp Rice Wine Vinegar (I used 1 tbsp)
  • 1 tbsp Olive Oil
  • ¼ tsp Salt
  • ¼ tsp Black Pepper Powder
  • 4 sprigs of Cilantro chopped


  • Wash and cook black-eyed peas with 3 cups of water.
  • When water comes to a boil, reduce the flame to medium and cook until peas are soft yet firm, about 20 minutes.
  • Drain the peas and keep aside.
  • While peas are cooking, wash beetroot, cut the ends and cut into 4 pieces. In a saucepan cook or steam beetroot until soft, about 20-25 minutes. I prefer steaming.
  • Let the beets cool, peel and dice.
  • In a small bowl whisk together minced garlic, vinegar, olive oil, salt and pepper.
  • In a serving dish take beets, black-eyed peas and onions. Drizzle vinaigrette and chopped cilantro and toss.
  • Serve immediately or refrigerate until ready to serve.  


  • Substitute rice vinegar with lime juice.