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Contest-Winning Black-Eyed Pea Salad

Total Time

Prep: 15 min. + chilling


12 servings

This is a wonderful recipe to serve any time of the year, but it's especially good with ripe cherry tomatoes picked fresh from the garden.


  • 1 package (16 ounces) frozen black-eyed peas
  • 1 package (10 ounces) frozen peas, thawed
  • 4 green onions, sliced
  • 2 celery ribs, chopped
  • 1 medium sweet yellow pepper, diced
  • 2 medium carrots, coarsely chopped
  • 1/3 cup chopped fresh mint
  • 1/2 cup olive oil
  • 1/3 cup white wine vinegar
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup halved cherry tomatoes
  • 1/4 pound sliced bacon, cooked and crumbled


  1. Cook the black-eyed peas according to package directions; drain and place in a large bowl. Stir in the peas, onions, celery, yellow pepper, carrots and mint.
  2. In a jar with a tight fitting lid, combine the oil, vinegar, garlic, salt and pepper; shake well. Drizzle over salad; toss to coat. Cover and refrigerate overnight. Top with tomatoes and bacon.

Nutrition Facts

3/4 cup: 184 calories, 11g fat (2g saturated fat), 3mg cholesterol, 287mg sodium, 16g carbohydrate (3g sugars, 4g fiber), 6g protein.

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