Black-Eyed-Pea Salad with Ranch Dressing Recipe

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"A can of black-eyed peas is the main ingredient in this side dish that comes together fast," says Carol Forcum of Marion, Illinois. "It tastes and looks fresh, thanks to the peppers, onions, tomato and celery."
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:16 servings
Quick Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 16 servings


  • 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

Nutritional Facts

Nutritional Analysis: One 1/2-cup serving equals 45 calories, 194 mg sodium, 0 cholesterol, 9 gm carbohydrate, 2 gm protein, trace fat. Diabetic Exchanges: 1/2 starch, 1/2 vegetable


  1. 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

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Reviewed Aug. 13, 2011

"I have a hard time getting my husband to eat salad, but he likes black-eyed peas. He really liked this salad, and so did I. It went well as a summer side dish with pork chops. It also would be a great thing for a potluck - easy, different and delicious!"

Reviewed Mar. 9, 2011

"My family loved it, and it is a beautiful salad"

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