Black-eyed Pea Salsa

Updated: 11/26/25

Happy Thanksgiving!

When we cruised into the deep South, we made many wonderful discoveries—one of them being this black-eyed pea salsa. It was so good it instantly became a favorite. A true crowd-pleaser at potlucks and parties, it adds a delicious, festive touch to any holiday table. Packed with bright flavors, fresh ingredients, and nutritious black-eyed peas, it’s the kind of dish guests gather around—and always ask for the recipe. If you give it a try, let me know how it turns out in the comments below!

In the spring of 2006, we crossed the Gulf of Mexico from Anclote Key (near Tarpon Springs) to Dog Island. We took our time cruising the Florida Panhandle, exploring the magnificent beaches of the so-called “Redneck Riviera.” It was a stretch of coastline as colorful in personality as it was beautiful in scenery.

A lovely sunny day to explore Shell Island, Panama City

Barge traffic on the Gulf ICW heading towards Mobile Bay

Lulu’s

On our way to Mobile, Alabama, we cruised past Lulu’s, a lively-looking restaurant along the Intracoastal Waterway (ICW) in Gulf Shores. It seemed like a fun spot, but we didn’t have time to stop. Later, we learned that Lulu’s is owned by Jimmy Buffet’s sister, Lucy, and several friends told us how much they loved it. One of them even received Lulu’s cookbook as a Mother’s Day gift, and she fixed us the delightful black-eyed pea salsa—also known as L.A. (Lower Alabama) caviar. Thank you for sharing, Janice!

Black-eyed peas are widely grown in the South and are a staple in many Southern dishes. Traditionally eaten on New Year’s Day, they are believed to bring luck. If you’re looking for a unique appetizer that’s healthy, delicious, and easy to make, black-eyed pea salsa is the perfect choice. The zesty vinaigrette paired with the black-eyed peas will tantalize your taste buds, making it a fabulous addition to any cocktail or holiday party.

This black-eyed pea salsa recipe is adapted from a dish served at Lulu’s. It makes a large batch—ideal for holiday gatherings—but you can easily halve it if needed. I guarantee this black-eyed pea salsa will be a hit with your guests. Enjoy!

Black-eyed Pea Salsa
[Print Recipe]

3 (15-oz) cans black-eyed peas, rinsed and drained 

1 cup green bell pepper, diced
1 cup yellow bell pepper, diced
1 cup red bell pepper, diced
1 cup cherry tomatoes, quartered
1 cup red onion, diced
1 cup cilantro, finely chopped

Dressing
½ cup extra virgin olive oil
¾ cup balsamic vinegar
¼ cup sugar
2 tsp salt
1 tsp freshly ground black pepper

1. In a large bowl, whisk the olive oil, balsamic vinegar, sugar, salt and black pepper. Set aside.

2. In large glass bowl, toss together the black eyed peas, all the bell peppers, cherry tomatoes, red onions and cilantro. Pour dressing over the black eyed peas mixture, and toss to combine. Transfer to plastic container, cover and refrigerate for at least 2 hours before serving.

3. Serve with tortilla chips.

Sources: http://en.wikipedia.org/wiki/Black-eyed_pea

This post is shared on Skywatch Friday.

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Happy Thanksgiving!	Cruising the gulf coast of Florida: Anclote Key to Dog Island	Exploring Panama City Beach and Pensacola, Florida