Creamy Black-Eyed Pea Salad

Name: Creamy Black-Eyed Pea Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 servings.
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

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

Directions

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.

Originally published as Black-Eyed Pea Salad in Light & Tasty April/May 2006

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princess pea

Dec 12, 2012

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.