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Black-Eyed Pea Salad Recipe

Black-Eyed Pea Salad Recipe photo by Taste of Home

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A homemade dressing helps marry the flavors of this creamy salad. It is a unique contribution to a spring luncheon or barbecue buffet in the summertime. -Olive Foemmel of Chili, Wisconsin

This recipe is:

Healthy

Quick

Diabetic Friendly

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Black-Eyed Pea Salad Recipe

Prep/Total Time: 15 min.

Yield: 4 Servings

15 15

Ingredients

1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1 celery rib, chopped
1 tablespoon finely chopped onion
1 tablespoon canola oil
1 tablespoon cider vinegar
1 tablespoon reduced-fat mayonnaise
1/4 teaspoon salt
Dash cayenne pepper
1 medium tomato, chopped

Directions

In a large bowl, combine the peas, celery and onion. In a small bowl, whisk the oil, vinegar, mayonnaise, salt and cayenne. Stir into vegetable mixture. Cover and chill until serving. Stir in tomato just before serving. Yield: 4 servings.

Nutritional Facts 3/4 cup equals 133 calories, 5 g fat (trace saturated fat), 1 mg cholesterol, 321 mg sodium, 17 g carbohydrate, 3 g fiber, 6 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Originally published as Black-Eyed Pea Salad in Light & Tasty April/May 2006, p21

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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Black-Eyed Pea Salad

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(1-1) of 1 reviews

Reviewed on Dec. 12, 2012 by princess pea

This was the perfect side dish for lunch. I added some fresh chopped cilantro and a little extra cayenne pepper. Next time, I might add chopped avocado.