“This is my little spin on plain, boiled black-eyed peas,” writes Susan Hinton from Morrisville, North Carolina. “I like to 'eat the rainbow,' so I add color with yellow corn, purplish onion and bright red tomatoes.”
Mary Ann Pearce dresses up her holiday table in Sparks, Nevada with this colorful salad. “It’s so pretty and just bursting with fresh green grapes, tart cranberries and nuts—all wrapped in a drift of whipped topping,” she says.
“My husband and I grow our own tomatoes and enjoy this simple, delicious salad all summer long,” shares Kim Bovino
in Milford, Connecticut. “It’s great with warm French bread and butter for lunch or can double as a quick appetizer.”
“I usually make this the night before out of left-over chicken,” says Margie Dearth of Freemont, Wisconsin. The sweet pineapples complement the crisp celery, green beans and almonds in this flavorful, well-dressed salad.