Black-Eyed Pea and Green Bean Salad

Name: Black-Eyed Pea and Green Bean Salad
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Ingredients: Salt; 12 ounces (3 cups) frozen black-eyed peas or 1 (15.5-ounce) can black-eyed peas (see Tip); 8 ounces fresh green beans, trimmed, cut into thirds (about 2 cups); ¼ cup Dijon mustard; ¼ cup apple cider vinegar; 2 tablespoons honey

By Kia Damon

Published June 9, 2026

Linda Xiao for The New York Times. Food Stylist: Barrett Washburne.

Media 1 of 1

Ready In: 1 hr 20 min
: (50 min, plus 30 min cooling)
Rating: (0)
Comments: Read comments

Southerners know that beans are a great salad building block. They come in so many shapes, textures, colors and flavor profiles. They’re fantastic cold or hot, and stand up to the sauciest marinades and the tangiest brines. Three-bean salad is among the most popular and widely known examples: It’s such a staple that you can find canned and jarred versions at most Southern grocery stores. Though three is the magic number, this version drops the trio to a duo of black-eyed peas and green beans, tossed in a simple, yet satisfying dressing. The black-eyed peas are earthy and hearty and the green beans add a freshness that keeps the dish light. If you can’t find frozen black-eyed peas, swap in the canned kind. Just be sure to rinse them well, especially if they’re preseasoned.

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Ingredients

Yield:4 servings

Salt
12 ounces (3 cups) frozen black-eyed peas or 1 (15.5-ounce) can black-eyed peas (see Tip)
8 ounces fresh green beans, trimmed, cut into thirds (about 2 cups)
¼ cup Dijon mustard
¼ cup apple cider vinegar
2 tablespoons honey

Ingredient Substitution Guide

Preparation

Step 1
Fill a medium pot with water and salt it until it tastes like sea water, then bring to a boil over high heat. If you are using frozen peas, add them once the water is boiling. (If you are using canned peas, see Tip.) Boil the peas until they are tender with a little bite, 20 to 25 minutes (begin checking at the 20 minute mark). Using a slotted spoon, scoop the peas out into a medium bowl and rinse under cold water to cool them down. Drain and set aside. Keep the pot of water boiling.
Step 2
Add the green beans to the boiling water and stir. Fill a medium bowl with ice and cold water. (If you don’t have ice, cold water on its own is just fine.) Boil the green beans for 2 minutes, then use a slotted spoon to transfer the beans from the pot to the ice bath. Move beans to a plate lined with a clean kitchen towel or paper towels and pat them dry. Mix the green beans with the peas in the bowl.
Step 3
In a small bowl, whisk together the mustard, vinegar and honey until smooth. Pour over the peas and green beans, then toss to coat. Chill for at least 30 minutes before serving (see Tip). Season with salt to taste.

Tips

If you prefer to use canned black-eyed peas, rinse and drain them well, then begin the recipe at step 2 by boiling the green beans.
If you want to work ahead, the salad can be prepared up to 2 days in advance and kept chilled until serving.