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Creamy Black-Eyed Pea Salad

Total Time

Prep/Total Time: 15 min.


4 servings

A homemade dressing helps marry the flavors of this creamy salad. It is a unique contribution to a spring luncheon or barbecue buffet in the summertime. -Olive Foemmel of Chili, Wisconsin


  • 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
  • 1 celery rib, chopped
  • 1 tablespoon finely chopped onion
  • 1 tablespoon canola oil
  • 1 tablespoon cider vinegar
  • 1 tablespoon reduced-fat mayonnaise
  • 1/4 teaspoon salt
  • Dash cayenne pepper
  • 1 medium tomato, chopped


  1. In a large bowl, combine the peas, celery and onion. In a small bowl, whisk the oil, vinegar, mayonnaise, salt and cayenne. Stir into vegetable mixture. Cover and chill until serving. Stir in tomato just before serving.

Nutrition Facts

3/4 cup: 133 calories, 5g fat (0 saturated fat), 1mg cholesterol, 321mg sodium, 17g carbohydrate (3g sugars, 3g fiber), 6g protein. Diabetic Exchanges: 1 starch, 1 fat.

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