Marinated Black-Eyed Pea Salad

Marinated Black-Eyed Pea Salad

21 Reviews 2 Pics
  • Prep

    30 m
  • Ready In

    3 h 30 m
Recipe by  SugarBear

“This wonderful salad uses lots of fresh ingredients, and gets better the longer you refrigerate it. It's a terrific dish to take to a potluck or any kind of get together. ”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 7 cups

Directions

  1. Mix the yellow and red peppers, onion, jalapeno chiles, black-eyed peas, parsley, and garlic together in a large bowl.
  2. Whisk the red wine vinegar and balsamic vinegar together in a small bowl. Gradually add the olive oil, whisking constantly to thoroughly blend with the vinegars. Stir in the cumin, salt, and black pepper. Pour the dressing over the vegetable mixture, tossing to coat evenly. Cover and refrigerate 3 to 4 hours. Just before serving, stir in the crumbled bacon.

Share It

Reviews (21)

Rate This Recipe
bakerbecky
26

bakerbecky

This was excellent, it is very similar to the black-eyed pea salad that I order every time I go to my favorite restaurant. I have been trying to pinpoint the ingredients for ages, I never would've guessed a pinch of cumin was the secret weapon!! I also loved the combo of vinegars...balsamic alone is just too much for me. I forgot to get a jalapeno pepper and didn't care to add bacon, but otherwise followed this recipe to a T, and it was VERY VERY good. I rarely give 5 stars, but having this in my arsenal has made my day!!!

diamondhead
14

diamondhead

AMAZING! This stuff is so good. i followed the recipe exactly, and it was eaten quickly. we keep it in our fridge to eat with chips and even in fajita tortillas for a light meal. let marinate at least overnight, it gets better and better the longer it sits.

Vivian M.
11

Vivian M.

I took this to a pot luck last night and everyone loved it. With black eyed peas selling at $1.49 a can, I decided to make my own peas in the slow cooker the day before (they were $1.49 a bag!). I put them in the refrigerator overnight and drained them the next day to make the salad. I used cilantro in place of parsley. Yummy! Absolutely yummy!

More Reviews

Similar Recipes

Slow Cooker Spicy Black-Eyed Peas
(352)

Slow Cooker Spicy Black-Eyed Peas

Cranberry and Cilantro Quinoa Salad
(196)

Cranberry and Cilantro Quinoa Salad

Greek Pasta Salad
(152)

Greek Pasta Salad

Mexican Bean and Rice Salad
(130)

Mexican Bean and Rice Salad

Byrdhouse Marinated Tomatoes and Mushrooms
(91)

Byrdhouse Marinated Tomatoes and Mushrooms

Best Bean Salad
(78)

Best Bean Salad

Nutrition

Amount Per Serving (14 total)

  • Calories
  • 143 cal
  • 7%
  • Fat
  • 4.8 g
  • 7%
  • Carbs
  • 19.5 g
  • 6%
  • Protein
  • 6.3 g
  • 13%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Sodium
  • 540 mg
  • 22%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Slow Cooker Spicy Black-Eyed Peas

>

next recipe:

Mexican Bean and Rice Salad