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 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
- 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 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 NoteWear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts3/4 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.
Originally published as tomatoe and black eye pea salad in Holiday & Celebrations Cookbook 2017
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.