“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.” - by glendalee
Ingredients
Adjust Servings
Original recipe yields 10 servings
Directions
- 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.
- Cover and refrigerate for at least 1 hour, preferably overnight.
- Toss cabbage into black-eyed pea mixture just before serving.
Nutrition
Amount Per Serving (10 total)
- Calories
- 340 cal
- 17%
- Fat
- 21.3 g
- 33%
- Carbs
- 30 g
- 10%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"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!..." See more"
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