Hearty Black-Eyed Pea Salad Recipe

5 1 3
Hearty Black-Eyed Pea Salad Recipe
Hearty Black-Eyed Pea Salad Recipe photo by Taste of Home
Publisher Photo

Hearty Black-Eyed Pea Salad Recipe

Read Reviews
5 1 3
Publisher Photo
This recipe is great any time of the year. It's easy to make and tastes so good. I often take it along on summer picnics.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
10-12 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 3 cans (15 ounces each) black-eyed peas, rinsed and drained
  • 1/2 pound fully cooked ham, diced
  • 3 medium tomatoes, seeded and diced
  • 1/2 cup chopped green onions
  • 1 medium carrot, chopped
  • DRESSING:
  • 5 tablespoons olive oil
  • 3 tablespoons cider or red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 2 garlic cloves, minced
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 1 teaspoon soy sauce
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon sugar
  • 1/4 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon hot pepper sauce

Directions

In a large bowl, toss peas, ham, tomatoes, onions and carrot; set aside. combine dressing ingredients in a jar with a tight-fitting lid; shake well. pour over the salad and toss to coat. Cover and refrigerate for at least 1 hour. Yield: 10-12 servings.
Originally published as Hearty Black-Eyed Pea Salad in Country June/July 1998, p51

Nutritional Facts

1 cup: 122 calories, 7g fat (1g saturated fat), 10mg cholesterol, 426mg sodium, 8g carbohydrate (2g sugars, 2g fiber), 6g protein.

  • 3 cans (15 ounces each) black-eyed peas, rinsed and drained
  • 1/2 pound fully cooked ham, diced
  • 3 medium tomatoes, seeded and diced
  • 1/2 cup chopped green onions
  • 1 medium carrot, chopped
  • DRESSING:
  • 5 tablespoons olive oil
  • 3 tablespoons cider or red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 2 garlic cloves, minced
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 1 teaspoon soy sauce
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon sugar
  • 1/4 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon hot pepper sauce
  1. In a large bowl, toss peas, ham, tomatoes, onions and carrot; set aside. combine dressing ingredients in a jar with a tight-fitting lid; shake well. pour over the salad and toss to coat. Cover and refrigerate for at least 1 hour. Yield: 10-12 servings.
Originally published as Hearty Black-Eyed Pea Salad in Country June/July 1998, p51

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MY REVIEW
Hepzibah User ID: 172179 17431
Reviewed Jun. 13, 2013

"I love this recipe!!! I've been making it for years and never get tired of it. It's great for picnics and cookouts."

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