Black-Eyed Pea Salad Recipe

Directions

In a medium bowl, toss together black-eyed peas, tomato, red bell pepper, green bell pepper, red onion, celery, and parsley.
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.

Nutrition

Amount Per Serving (8 total)

Calories
132 cal
7%

Fat
4.1 g
6%

Carbs
19 g
6%

Based on a 2,000 calorie diet

Reviews (71)

Rate This Recipe

189

Joseph

Jul. 25, 2007

"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. Instead, jus..." See moret wash two cups of dried peas thoroughly and simmer them 20 - 25 minutes, drain, and rinse with cold water. They'll be nice and firm, and tastier than canned, for half the cost."

134

ALICAT2999

Jul. 22, 2004

"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 peas w..." See moreork best since they are firmer. You need to drain them. If you use black-eyed peas other than dry soaked, you need to drain and rinse them. Thanks for a great recipe Pam."

DC-Cook

Jan. 2, 2006

"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!..." See more"

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