Black-Eyed Pea Salad Recipe

Black-Eyed Pea Salad Recipe photo by Taste of Home

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“This is my little spin on plain, boiled black-eyed peas,” writes Susan Hinton from Morrisville, North Carolina. “I like to 'eat the rainbow,' so I add color with yellow corn, purplish onion and bright red tomatoes.”

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Black-Eyed Pea Salad Recipe

Prep: 5 min. Cook: 45 min.

Yield: 2 Servings

5 45 50

Ingredients

1 cup frozen black-eyed peas
1 cup fresh or frozen corn, thawed
2 tablespoons finely chopped red onion
4-1/2 teaspoons cider vinegar
1 teaspoon olive oil
1/2 teaspoon Dijon mustard
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper

Directions

Cook peas according to package directions; drain. In a salad bowl, combine the peas, corn and onion.
In a small bowl, whisk the vinegar, oil, mustard, sugar, salt and pepper. Pour over vegetables and toss to coat. Serve warm or chilled. Yield: 2 servings.

Nutritional Facts 3/4 cup equals 205 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 343 mg sodium, 37 g carbohydrate, 6 g fiber, 10 g protein.

Originally published as Black-Eyed Pea Salad in Cooking for 2 Fall 2007, p58

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Black-Eyed Pea Salad

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(1-1) of 1 reviews

Reviewed on Jul. 18, 2012 by jmkasprak

This is a healthy, bright salad. I would definitely recommend using fresh sweet corn for the sweet crunch. Hubby just looked at it so I finished the second serving the next day. The flavor of the onion had intensified overnight, which was good too.