Black-Eyed Pea Salad with Avocado and Jalapeno Recipe

5 9 7
Black-Eyed Pea Salad with Avocado and Jalapeno Recipe
Black-Eyed Pea Salad with Avocado and Jalapeno Recipe photo by Taste of Home
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Black-Eyed Pea Salad with Avocado and Jalapeno Recipe

Read Reviews
5 9 7
Publisher Photo
“I've had a lot of compliments and requests for this recipe over the years. My husband loves it, and it's especially great on hot days. The salad dressing keeps the avocado from turning dark, even if you have leftovers-which doesn't happen often!” A fun alternative to pasta or potato salad. —Nancy Cariker, Bakersfield, California
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 10 min.

Ingredients

  • 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
  • 1 large tomato, diced
  • 1 medium ripe avocado, peeled and diced
  • 1/3 cup chopped green pepper
  • 2 green onions, chopped
  • 1 tablespoon minced fresh cilantro
  • 1 jalapeno pepper, seeded and chopped
  • 1/3 cup prepared Italian salad dressing

Directions

In a large serving bowl, combine all the ingredients; toss to coat. Serve with a slotted spoon. Yield: 4 servings.
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 Salad in Simple & Delicious March/April 2009, p27

Nutritional Facts

3/4 cup: 237 calories, 14g fat (2g saturated fat), 0 cholesterol, 562mg sodium, 22g carbohydrate (4g sugars, 7g fiber), 7g protein.

  • 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
  • 1 large tomato, diced
  • 1 medium ripe avocado, peeled and diced
  • 1/3 cup chopped green pepper
  • 2 green onions, chopped
  • 1 tablespoon minced fresh cilantro
  • 1 jalapeno pepper, seeded and chopped
  • 1/3 cup prepared Italian salad dressing
  1. In a large serving bowl, combine all the ingredients; toss to coat. Serve with a slotted spoon. Yield: 4 servings.
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 Salad in Simple & Delicious March/April 2009, p27

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Reviews forBlack-Eyed Pea Salad with Avocado and Jalapeno

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Mooster270 User ID: 4319087 225959
Reviewed May. 6, 2015

"The flavors work together nicely"

MY REVIEW
Idella Rogers User ID: 1675298 132959
Reviewed Jul. 25, 2013

"I have taken this to the last two reunions we've had. I doubled the recipe and still didn't come home with any."

MY REVIEW
ljdeem User ID: 3028337 169939
Reviewed Oct. 19, 2010

"Made this as a side with some chicken Enchiladas and the family devoured it all!!"

MY REVIEW
mbranch User ID: 1492916 154908
Reviewed Jun. 16, 2010

"Made this for a party - everyone loved it!"

MY REVIEW
savoyjk User ID: 1363093 99729
Reviewed Jun. 11, 2010

"My family loves this recipe. We eat it with chips like a salsa!"

MY REVIEW
craigsuem User ID: 992681 168901
Reviewed May. 24, 2010

"Excellent! We aren't big on black-eyed peas, so I substituted black beans. I also added celery, mined garlic and kidney beans."

MY REVIEW
kcsaustin User ID: 3901354 168888
Reviewed Mar. 7, 2010

"This was a great salad. I didn't have avocado

& used dried cilantro, but it was delicious. I made in the morning and let it marinade in refrig until dinner. I'll definitely make again."

MY REVIEW
catzook User ID: 1716864 97555
Reviewed May. 26, 2009

"My family loves this. Great flavor for a summer salad."

MY REVIEW
carybouska User ID: 3178572 132957
Reviewed May. 13, 2009

"delicious!!!"

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