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Orzo and Black-Eyed Pea Salad

 Orzo and Black Eyed Pea Salad is full of fresh vegetables and herbs and tossed with a simple light vinaigrette. A salad that is perfect to enjoy all summer long. 
 Orzo and Black-Eyed Pea Salad Healthy Good Luck for New Years

When I hear the name Black Eyed Peas, my first thought goes to Fergie, not the bean.  Don’t judge me I listen to a lot of Hip Hop.

However, I am trying to start thinking of the bean first.  Yes, it’s a bean not really a Pea.  Black Eyed Peas are a great source of Fiber which helps regulate your digestive system.   Fiber is also a great way to fill your belly making you feel full so you can resist eating more food than you need. Fibrous foods also can take longer to chew, giving your brain time to get the signal that you have had enough to eat.

In the Southern United States, eating black-eyed peas on New Year’s Day is thought to bring prosperity in the New Year.  If your New Years Resolution was to eat more healthy, give my simple little salad a try.  Along with the Black Eyed Peas it is loaded with delicious summer vegetables, giving it a protein and iron punch.  You can eat this salad alone or along the side of chicken or fish.

Orzo and Black Eyed Pea Salad Healthy New Years

Landscape photo of black eyed pea salad.

Orzo Black Eyed Pea Salad

This orzo and black eyed pea salad recipe with crunchy veggies and two homemade vinaigrettes is a refreshing summer side.
Prep Time20 minutes
Cook Time8 minutes
Total Time28 minutes
Servings: 4 servings


  • 3/4 cup orzo I used tri-colored
  • 1 15-ounce can black-eyed peas, drained and rinsed
  • 1 cup tomato diced
  • 2 tablespoons chopped flat-leaf parsley
  • 2 tablespoons red-wine vinegar
  • 2 tablespoons extra-virgin olive oil divided
  • 1 cup seedless cucumber halved lengthwise, cored, and diced
  • 1/3 cup thinly sliced red onion
  • 1 teaspoon grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon finely chopped oregano
  • 1 cup blue cheese crumbled


  • Cook orzo according to package instructions. Drain in a sieve and rinse under cold water until cool. Drain well.
  • Toss black-eyed peas, tomato, and parsley with vinegar, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Marinate, stirring occasionally, 15 minutes.
  • Meanwhile, toss together orzo, remaining tablespoon oil, cucumber, onion, lemon zest and juice, oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Add Pea mix, top with blue cheese and stir to combine.
Course: Main, Main Course, Salad, Side, Side Dish
Cuisine: American, Mediterranean


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5 comments on “Orzo and Black-Eyed Pea Salad”

  1. Thank you! It is delicious, and great to pull out later and nibble on. I love wooden plates and bowls too!

    1. Thank you, Lavonne. Salads are wonderful, they are a great way to get your daily veggies. Growing your own lettuce makes throwing the salad together a breeze. Plus you know, no pesticides have been sprayed.

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