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“I've had a lot of compliments and requests for this recipe over the years. My husband loves it, and it's especially great on hot days. The salad dressing keeps the avocado from turning dark, even if you have leftovers-which doesn't happen often!” A fun alternative to pasta or potato salad. Nancy Cariker - Bakersfield, California
This recipe is:
Quick
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts 3/4 cup equals 237 calories, 14 g fat (2 g saturated fat), 0 cholesterol, 562 mg sodium, 22 g carbohydrate, 7 g fiber, 7 g protein.
Originally published as Black-Eyed Pea Salad in Simple & Delicious March/April 2009, p27
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Reviewed on Oct. 19, 2010 by ljdeem
Made this as a side with some Chicken Enchiladas and the family devoured it all!!
Reviewed on Jun. 16, 2010 by mbranch
Made this for a party - everyone loved it!
Reviewed on Jun. 11, 2010 by savoyjk
My family loves this recipe. We eat it with chips like a salsa!
Reviewed on May. 24, 2010 by craigsuem
Excellent! We aren't big on black-eyed peas, so I substituted black beans. I also added celery, mined garlic and kidney beans.
Reviewed on Mar. 07, 2010 by kcsaustin
This was a great salad. I didn't have avocado& used dried cilantro, but it was delicious. I made in the morning and let it marinade in refrig until dinner. I'll definitely make again.
This was a great salad. I didn't have avocado
& used dried cilantro, but it was delicious. I made in the morning and let it marinade in refrig until dinner. I'll definitely make again.
Reviewed on May. 26, 2009 by catzook
My family loves this. Great flavor for a summer salad.
Reviewed on May. 13, 2009 by carybouska
delicious!!!
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