Vegan Black-Eyed Pea Salsa

It is an old Southern saying that, if you eat black-eyed peas on New Year’s Day, it will bring you luck and money. I can’t promise either with this recipe, but it is great as a side dish, served as a dip with pita chips, or as a main dish served over Green Rice.  

  • ¼-½ cup balsamic or rice vinegar 
  • 1 tablespoon olive or canola oil
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 cans (15 oz) of black-eyed peas, rinsed and drained
  • 1½ cups bell peppers, diced (this can be a mix of color)
  • ½ cup red onion, finely diced
  • ½ cup cherry tomatoes, chopped
  • 1-2 jalapeños, seeded, finely diced    
  • 1 tablespoon fresh parsley, chopped    

Use a whisk to combine all dressing ingredients in the serving container you plan to use. Add all other ingredients and toss well. Taste for seasonings. Refrigerate at least 2 hours.


Black-eyed peas can be substituted by any bean you would prefer.


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About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southernstyle cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.