Creamy Black-Eyed Pea Salad
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
Ingredients
- 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
Reviews
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This was the perfect side dish for lunch. I added some fresh chopped cilantro and a little extra cayenne pepper. Next time, I might add chopped avocado.
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