GlendaLee's Black-Eye Pea Salad

GlendaLee's Black-Eye Pea Salad

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glendalee 0

"This is a dish that I am asked to make for potlucks, reunions, family get-togethers. There are never any leftovers except when I make it for myself. It is even better the next day. If I make it for myself, my next door neighbor always comes over and takes half of it home with her."

Ingredients

1 h 20 m servings 340 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 340 kcal
  • 17%
  • Fat:
  • 21.3 g
  • 33%
  • Carbs:
  • 30g
  • 10%
  • Protein:
  • 9.4 g
  • 19%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 679 mg
  • 27%

Based on a 2,000 calorie diet

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Directions

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  • Prep

  • Ready In

  1. Place black-eyed peas, onion, green bell pepper, tomato, mayonnaise, canola oil, white vinegar, sugar, salt, and black pepper in a large bowl; stir to evenly distribute mayonnaise.
  2. Cover and refrigerate for at least 1 hour, preferably overnight.
  3. Toss cabbage into black-eyed pea mixture just before serving.

Footnotes

  • Cook's Note:
  • Adjust the dressing to your taste. I like it just a little tart with a hint of the mayonnaise.
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Reviews

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  1. 1 Ratings

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I switched some of the vegetables around, using chopped carrots and celery in place of the green pepper, and omitted the sugar. I really enjoyed having the cabbage in this salad! Great recipe!