Save on Pinterest

Potluck Black-Eyed Pea Salad

Total Time

Prep: 20 min. + standing


12 servings

"Whenever I get asked to potluck parties, this salad usually gets an invitation, too," chuckles Joy Polito Young of New Bern, North Carolina. "Since it takes a little time for the flavors to meld, I sometimes toss it together a day ahead, then add the fresh peppers just before serving."


  • 1 pound dried black-eyed peas
  • 1 cup fat-free Italian salad dressing
  • 1/2 cup chopped onion
  • 2 cups chopped green pepper
  • 1 cup chopped sweet red pepper
  • 3/4 cup finely chopped green onions
  • 1/2 cup finely chopped seeded jalapeno peppers
  • 1/4 cup minced fresh parsley
  • 3 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/8 teaspoon hot pepper sauce


  1. Place peas in a Dutch oven or soup kettle; add water to cover by 2-in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse peas, discarding liquid. Return peas to pan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until tender.
  2. Drain peas and place in a large bowl. Add salad dressing and onion; toss to coat. Cover and refrigerate until cool. Add the remaining ingredients; toss gently.

Nutrition Facts

3/4 cup: 141 calories, 1g fat (1g saturated fat), 1mg cholesterol, 392mg sodium, 26g carbohydrate (0 sugars, 7g fiber), 8g protein. Diabetic Exchanges: 2 vegetable, 1 starch.

Recommended Video