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 great 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 TimePrep: 20 min. + chilling
Makes12 servings (3/4 cup each)
- 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
- Combine the first six 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 NoteWear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as tomatoe and black eye pea salad in Holiday & Celebrations Cookbook 2017
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