Black-Eyed Pea Salad Recipe

5 2 3
Black-Eyed Pea Salad Recipe
Black-Eyed Pea Salad Recipe photo by Taste of Home
Publisher Photo

Black-Eyed Pea Salad Recipe

Read Reviews
5 2 3
Publisher Photo
Each time I take this dish to a church supper, I get many, many requests to share the recipe. My family has enjoyed this tasty salad for years, and it works very well alongside ham, brisket or chicken. It is inexpensive to make, and the red onion rings add a nice touch of color to a meal. The real beauty of this salad is that it can be made well ahead of time.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. + chilling

Ingredients

  • 2 cans (15 ounces each) black-eyed peas, rinsed and drained
  • 1/2 cup red onion rings
  • 1/2 cup chopped green pepper
  • 1 small garlic cloves, minced
  • 1 teaspoon sugar
  • 1/4 cup vinegar
  • 1/4 cup vegetable oil
  • 1/2 teaspoon salt, optional
  • Dash pepper
  • Dash hot pepper sauce

Directions

In a medium salad bowl, combine peas, onion, green pepper and garlic. Stir together all remaining ingredients and pour over vegetable mixture. Chill, covered for at least 12 hours. Yield: 8 servings.
If Cooking for Two: Ingredients can be easily divided to prepare just half of the recipe.
Originally published as Black-Eyed Pea Salad in Reminisce March/April 1992, p37

Nutritional Facts

1 cup: 162 calories, 8g fat (0 saturated fat), 0 cholesterol, 359mg sodium, 19g carbohydrate (0 sugars, 0 fiber), 6g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1/2 vegetable.

  • 2 cans (15 ounces each) black-eyed peas, rinsed and drained
  • 1/2 cup red onion rings
  • 1/2 cup chopped green pepper
  • 1 small garlic cloves, minced
  • 1 teaspoon sugar
  • 1/4 cup vinegar
  • 1/4 cup vegetable oil
  • 1/2 teaspoon salt, optional
  • Dash pepper
  • Dash hot pepper sauce
  1. In a medium salad bowl, combine peas, onion, green pepper and garlic. Stir together all remaining ingredients and pour over vegetable mixture. Chill, covered for at least 12 hours. Yield: 8 servings.
If Cooking for Two: Ingredients can be easily divided to prepare just half of the recipe.
Originally published as Black-Eyed Pea Salad in Reminisce March/April 1992, p37

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forBlack-Eyed Pea Salad

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
randcbruns User ID: 828588 259086
Reviewed Jan. 2, 2017

"I love this recipe. We make this every New Years Eve and New Year's Day! This is great as a salad and as a salsa with chips."

MY REVIEW
JackandMary07 User ID: 6010345 70709
Reviewed May. 28, 2011

"A simple and delicious recipe perfect for any meal or get-together. It is so easy to make and calls for inexpensive ingredients. I love cold salads anyway (they remind of church potlucks from when I was little :) but I particularly like this one because it has lots of flavor but is still mild enough for anyone to enjoy, even if they aren't a fan of onions or vinegar. I will definitely be making this again and again in the future!"

Loading Image