Black-Eyed Pea Tomato Salad Recipe

Black-Eyed Pea Tomato Salad Recipe
Black-Eyed Pea Tomato Salad Recipe photo by Taste of Home
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Black-Eyed Pea Tomato Salad Recipe

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Spending time in the kitchen with my late aunt was so much fun because she was an amazing cook and great teacher. This black-eyed pea salad was one of her specialties. It's easy to make and is a nice alternative to pasta or potato salad. Add cooked cubed chicken breast to make it a meal on its own. —Patricia Ness, La Mesa, California
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 4 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
  • 3 large tomatoes, chopped
  • 1 large sweet red pepper, chopped
  • 1 cup diced red onion
  • 4 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • 1 jalapeno pepper, seeded and diced
  • 1/2 cup canola oil
  • 1/4 cup sugar
  • 1/4 cup rice vinegar
  • 2 tablespoons minced fresh parsley
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/8 teaspoon garlic powder

Directions

Combine the first six ingredients. In another bowl, whisk together remaining ingredients. Add to bean mixture; toss to coat. Refrigerate, covered, at least 6 hours or overnight.
Stir just before serving. Yield: 12 servings (3/4 cup each).
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 Tomato Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p212

  • 4 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
  • 3 large tomatoes, chopped
  • 1 large sweet red pepper, chopped
  • 1 cup diced red onion
  • 4 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • 1 jalapeno pepper, seeded and diced
  • 1/2 cup canola oil
  • 1/4 cup sugar
  • 1/4 cup rice vinegar
  • 2 tablespoons minced fresh parsley
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/8 teaspoon garlic powder
  1. Combine the first six ingredients. In another bowl, whisk together remaining ingredients. Add to bean mixture; toss to coat. Refrigerate, covered, at least 6 hours or overnight.
  2. Stir just before serving. Yield: 12 servings (3/4 cup each).
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 Tomato Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p212

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