Black-Eyed Peas Salad Recipe

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Black-Eyed Peas Salad Recipe

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This hearty salad tastes extra-special if the flavors are allowed to blend overnight. But once my family knows I'm making their most-requested dish, it disappears quickly!
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 2 cups cubed cooked chicken
  • 2 teaspoons seasoned salt
  • 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
  • 1 can (15 ounces) white or yellow corn, drained
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1 cup mayonnaise
  • 1 cup sliced celery
  • 1 cup cooked wild rice
  • 3/4 cup chopped cucumber
  • 1/2 cup fresh broccoli florets
  • 1/2 cup chopped green pepper
  • 1/4 teaspoon pepper

Directions

Place the chicken in a large bowl; sprinkle with seasoned salt. Add remaining ingredients and mix well. Cover and chill until ready to serve. Yield: 8 servings.
Originally published as Black-Eyed Peas Salad in Country Chicken Cookbook 1995, p10

Nutritional Facts

1 cup: 390 calories, 25g fat (4g saturated fat), 41mg cholesterol, 831mg sodium, 27g carbohydrate (3g sugars, 4g fiber), 15g protein.

  • 2 cups cubed cooked chicken
  • 2 teaspoons seasoned salt
  • 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
  • 1 can (15 ounces) white or yellow corn, drained
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1 cup mayonnaise
  • 1 cup sliced celery
  • 1 cup cooked wild rice
  • 3/4 cup chopped cucumber
  • 1/2 cup fresh broccoli florets
  • 1/2 cup chopped green pepper
  • 1/4 teaspoon pepper
  1. Place the chicken in a large bowl; sprinkle with seasoned salt. Add remaining ingredients and mix well. Cover and chill until ready to serve. Yield: 8 servings.
Originally published as Black-Eyed Peas Salad in Country Chicken Cookbook 1995, p10

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