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Black-Eyed Pea Salad with Avocado and Jalapeno Recipe
Black-Eyed Pea Salad with Avocado and Jalapeno Recipe photo by Taste of Home

Black-Eyed Pea Salad with Avocado and Jalapeno Recipe

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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
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 4 servings

Ingredients

  • 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
  • 1 large tomato, diced
  • 1 medium ripe avocado, peeled and diced
  • 1/3 cup chopped green pepper
  • 2 green onions, chopped
  • 1 tablespoon minced fresh cilantro
  • 1 jalapeno pepper, seeded and chopped
  • 1/3 cup Italian salad dressing

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.

Directions

  1. In a large serving bowl, combine all the ingredients; toss to coat. Serve with a slotted spoon. Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Black-Eyed Pea Salad in Simple & Delicious March/April 2009, p27

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.

Reviews for Black-Eyed Pea Salad with Avocado and Jalapeno

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
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MY REVIEW
Reviewed Jul. 25, 2013

I have taken this to the last two reunions we've had. I doubled the recipe and still didn't come home with any.

MY REVIEW
Reviewed Oct. 19, 2010

Made this as a side with some Chicken Enchiladas and the family devoured it all!!

MY REVIEW
Reviewed Jun. 16, 2010

Made this for a party - everyone loved it!

MY REVIEW
Reviewed Jun. 11, 2010

My family loves this recipe. We eat it with chips like a salsa!

MY REVIEW
Reviewed May. 24, 2010

Excellent! We aren't big on black-eyed peas, so I substituted black beans. I also added celery, mined garlic and kidney beans.

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