- 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
- 1 cup chopped celery
- 1/2 cup chopped green pepper
- 1/2 cup chopped sweet red pepper
- 1/4 cup chopped green onions
- 1 large tomato, seeded and chopped
- 2 cups shredded lettuce
- 2/3 cup fat-free ranch salad dressing
- In a large bowl, combine all ingredients; toss lightly. Serve immediately. Yield: 16 servings.
Originally published as Black-Eyed Pea Salad in Quick Cooking May/June 1998, p42
Reviews for Black-Eyed-Pea Salad with Ranch Dressing
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Reviewed Mar. 9, 2011
"My family loved it, and it is a beautiful salad"