Save on Pinterest

Black-Eyed Pea Tomato Salad

Spending time in the kitchen with my late aunt was so much fun because she was an amazing cook and teacher. This black-eyed pea salad was one of her specialties. It's easy to make and is a nice alternative to pasta or potato salad. Add cooked cubed chicken breast to make it a meal on its own. —Patricia Ness, La Mesa, California
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    12 servings

Ingredients

  • 4 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
  • 3 large tomatoes, chopped
  • 1 large sweet red pepper, chopped
  • 1 cup diced red onion
  • 4 bacon strips, cooked and crumbled
  • 1 jalapeno pepper, seeded and diced
  • 1/2 cup canola oil
  • 1/4 cup sugar
  • 1/4 cup rice vinegar
  • 2 tablespoons minced fresh parsley
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/8 teaspoon garlic powder

Directions

  • Combine the first 6 ingredients. In another bowl, whisk together remaining ingredients. Add to bean mixture; toss to coat. Refrigerate, covered, at least 6 hours or overnight.
  • Stir just before serving.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
3/4 cup: 242 calories, 11g fat (1g saturated fat), 3mg cholesterol, 602mg sodium, 29g carbohydrate (9g sugars, 5g fiber), 9g protein. Diabetic exchanges: 2 starch, 2 fat.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • wink888
    Jun 28, 2020

    I add cooked polish sausage to this and it makes an entire meal.

  • Bobi0829
    Jul 4, 2019

    Made as written with one exception. Used jarred jalapeño instead of fresh, and it turned out just great. The cool tomatoes counter the peppers for a delightful summer time salad any time of year.