Picnic Peas Recipe
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Picnic Peas Recipe

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We love picnics here in the Midwest, and this pea salad is a perfect companion for fried chicken, hot dogs or hamburgers. I discovered this delicious recipe so long ago that I forgot where it came from.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 1 tablespoon vegetable oil
  • 1 cup chopped green pepper
  • 1 cup chopped onion
  • 1 cup minced celery
  • 1 tablespoon sugar
  • 1 bay leaf
  • 1 can (15 ounces) black-eyed peas, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled

Nutritional Facts

3/4 cup: 137 calories, 4g fat (1g saturated fat), 4mg cholesterol, 548mg sodium, 19g carbohydrate (7g sugars, 4g fiber), 6g protein.


  1. In a skillet, heat oil over medium-high. Saute green pepper, onion and celery. Add sugar, bay leaf, peas, tomatoes, half the tomato liquid, salt and pepper. Reduce heat and simmer 15 minutes. Remove to a bowl and sprinkle with bacon. Serve hot or at room temperature. Yield: 6 servings.
Originally published as Picnic Peas in Country June/July 1992, p49

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Isolda User ID: 2915263 57063
Reviewed Dec. 17, 2009

"This is a long-time favorite in my family and not just for picnics! We like it at room temperature best."

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