Contest-Winning Black-Eyed Pea Salad Recipe
Contest-Winning Black-Eyed Pea Salad Recipe photo by Taste of Home

Contest-Winning Black-Eyed Pea Salad Recipe

Publisher Photo
This is a wonderful recipe to serve any time of the year, but it's especially good with ripe cherry tomatoes picked fresh from the garden.
TOTAL TIME: Prep: 15 min. + chilling
MAKES:10-12 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 10-12 servings

Ingredients

  • 1 package (16 ounces) frozen black-eyed peas
  • 1 package (10 ounces) frozen peas, thawed
  • 4 green onions, sliced
  • 2 celery ribs, chopped
  • 1 medium sweet yellow pepper, diced
  • 2 medium carrots, coarsely chopped
  • 1/3 cup chopped fresh mint
  • 1/2 cup olive oil
  • 1/3 cup white wine vinegar
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup halved cherry tomatoes
  • 1/4 pound sliced bacon, cooked and crumbled

Nutritional Facts

1 serving (3/4 cup) equals 184 calories, 11 g fat (2 g saturated fat), 3 mg cholesterol, 287 mg sodium, 16 g carbohydrate, 4 g fiber, 6 g protein.

Directions

  1. Cook the black-eyed peas according to package directions; drain and place in a large bowl. Stir in the peas, onions, celery, yellow pepper, carrots and mint.
  2. In a jar with a tight fitting lid, combine the oil, vinegar, garlic, salt and pepper; shake well. Drizzle over salad; toss to coat. Cover and refrigerate overnight. Top with tomatoes and bacon. Yield: 10-12 servings.
Originally published as Black-Eyed Pea Salad in Country August/September 2003, p49

Nutritional Facts

1 serving (3/4 cup) equals 184 calories, 11 g fat (2 g saturated fat), 3 mg cholesterol, 287 mg sodium, 16 g carbohydrate, 4 g fiber, 6 g protein.

Reviews for Contest-Winning Black-Eyed Pea Salad

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Dec. 31, 2013

"I just took a taste to see how it is blending and this is delicious. I have to add the tomatoes and bacon and I know this is going to be a hit for New Year's this year!"

MY REVIEW
Reviewed Jun. 16, 2012

"I made this today but used dry beans instead of canned. It was very good and refreshing. I added a hot pepper in addition to the sweet one and really liked the flavor with the fresh mint."

MY REVIEW
Reviewed Apr. 13, 2012

"I love cold bean salads, especially in the summer when it's too hot to cook...but, people are active and hungry!! This recipe is good, it's easy to fix (although i used dried black-eyed peas, after soaking them overnight)..it feeds a crowd..and, it contains Bacon!!!"

MY REVIEW
Reviewed Jan. 6, 2009

"I made this for our New Years Dinner for guests and it was a big hit. Had to make 2 extra copies. Very flavorful and easy to make. I will definitely make this again."

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