Black-Eyed Pea Salad

Black-Eyed Pea Salad

75 Reviews 2 Pics
  • Prep

    30 m
  • Ready In

    8 h 30 m
Recipe by  LADYEM

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

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Ingredients

Adjust Servings

Original recipe yields 8 serving

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Directions

  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 (75)

Rate This Recipe
Joseph
205

Joseph

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, just 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.

ALICAT2999
141

ALICAT2999

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 work 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
58

DC-Cook

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!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 132 cal
  • 7%
  • Fat
  • 4.1 g
  • 6%
  • Carbs
  • 19 g
  • 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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