Black-Eyed Pea Salad

Black-Eyed Pea Salad

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"This salad goes great with barbeque and, of course, New Year's Day."

Ingredients

8 h 30 m {{adjustedServings}} servings 132 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 132 kcal
  • 7%
  • Fat:
  • 4.1 g
  • 6%
  • Carbs:
  • 19g
  • 6%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 478 mg
  • 19%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. In a medium bowl, toss together black-eyed peas, tomato, red bell pepper, green bell pepper, red onion, celery, and parsley.
  2. In a small bowl, mix balsamic vinegar and olive oil. Season with salt and pepper. Toss into the vegetables. Cover, and chill in the refrigerator 8 hours, or overnight.
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Reviews

78
  1. 105 Ratings

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If you want to use dried black-eyed peas instead, don't be discouraged by the directions on the package. You DON'T need to soak them overnight, nor do you need to cook them for two hours. Instea...

AWESOME!! This is a great side dish. The ladies at my office loved it. My only problem was the recipe itself. I wasn't sure if you should drain and/or rinse the peas. Dry soaked black-eyed ...

This was a GREAT way to get in our dose of black-eyed peas on New Year's Day! I used cilantro instead of parsley (it's what I had on hand), and got rave reviews. Yum!