Southern-Style Black-Eyed Pea Salad with Smoked Ham

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A hearty salad blending tender black-eyed peas with smoky ham and fresh vegetables, dressed in a tangy vinaigrette. This French recipe, ready in about 15 minutes, pairs cooked black-eyed peas, smoked ham, diced, red bell pepper, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups cooked black-eyed peas
• 1 cup smoked ham, diced
• 1/2 cup red bell pepper, diced
• 1/2 cup green onions, sliced
• 1/4 cup fresh parsley, chopped
• 3 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: In a large mixing bowl, combine 2 cups cooked black-eyed peas, 1 cup diced smoked ham, 1/2 cup diced red bell pepper, 1/2 cup sliced green onions, and 1/4 cup chopped fresh parsley.
2. Step 2: In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified and smooth.
3. Step 3: Pour the dressing over the salad and toss gently to combine all ingredients. Let the salad rest for at least 30 minutes in the refrigerator to allow flavors to meld before serving.