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Black-Eyed Pea Salad Recipe

Photo by: Taste of Home

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"Whenever I get asked to potluck parties, this salad usually gets an invitation, too," chuckles Joy Polito Young of New Bern, North Carolina. "Since it takes a little time for the flavors to meld, I sometimes toss it together a day ahead, then add the fresh peppers just before serving."

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12 Servings
Prep: 20 min. + standing

Ingredients

1 pound dried black-eyed peas
1 cup fat-free Italian salad dressing
1/2 cup chopped onion
2 cups chopped green pepper
1 cup chopped sweet red pepper
3/4 cup finely chopped green onions
1/2 cup finely chopped seeded jalapeno peppers
1/4 cup minced fresh parsley
3 garlic cloves, minced
1/2 teaspoon salt
1/8 teaspoon hot pepper sauce

Directions

Place peas in a Dutch oven or soup kettle; add water to cover by 2-in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse peas, discarding liquid. Return peas to pan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until tender.
Drain peas and place in a large bowl. Add salad dressing and onion; toss to coat. Cover and refrigerate until cool. Add the remaining ingredients; toss gently. Yield: 12 servings.

Nutritional Analysis: One serving (3/4 cup) equals 141 calories, 1 g fat (trace saturated fat), 1 mg cholesterol, 392 mg sodium, 26 g carbohydrate, 7 g fiber, 8 g protein. Diabetic Exchanges: 2 vegetable, 1 starch.

Black-Eyed Pea Salad published in Light & Tasty August/September 2001, p19

Jazzed-Up Black-Eyed Peas

To give our black-eyed peas pizzazz appropriate for our New Year’s celebration, I cooked them in V-8 juice and added some chili powder. They were quite a hit! —Susan E. Ellenwood, Georgia

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