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Black-Eyed Pea Salad Recipe

Black-Eyed Pea Salad Recipe photo by Taste of Home

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Each time I take this dish to a church supper, I get many, many requests to share the recipe. My family has enjoyed this tasty salad for years, and it works very well alongside ham, brisket or chicken. It is inexpensive to make, and the red onion rings add a nice touch of color to a meal. The real beauty of this salad is that it can be made well ahead of time.

This recipe is:

Quick

Diabetic Friendly

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Black-Eyed Pea Salad Recipe

Prep: 10 min. + chilling

Yield: 8 Servings

10 10

Ingredients

2 cans (15 ounces each) black-eyed peas, rinsed and drained
1/2 cup red onion rings
1/2 cup chopped green pepper
1 small garlic cloves, minced
1 teaspoon sugar
1/4 cup vinegar
1/4 cup vegetable oil
1/2 teaspoon salt, optional
Dash pepper
Dash hot pepper sauce

Directions

In a medium salad bowl, combine peas, onion, green pepper and garlic. Stir together all remaining ingredients and pour over vegetable mixture. Chill, covered for at least 12 hours. Yield: 8 servings.

If Cooking for Two: Ingredients can be easily divided to prepare just half of the recipe.

Diabetic Exchanges: One serving (without added salt) equals 1 starch, 1/2 vegetable, 1-1/2 fat; also, 162 calories, 359 mg sodium, 0 mg cholesterol, 19 gm carbohydrate, 6 gm protein, 8 gm fat.

Originally published as Black-Eyed Pea Salad in Reminisce March/April 1992, p37

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Black-Eyed Pea Salad

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Reviewed on May. 28, 2011 by JackandMary07

A simple and delicious recipe perfect for any meal or get-together. It is so easy to make and calls for inexpensive ingredients. I love cold salads anyway (they remind of church potlucks from when I was little :) but I particularly like this one because it has lots of flavor but is still mild enough for anyone to enjoy, even if they aren't a fan of onions or vinegar. I will definitely be making this again and again in the future!