Black-Eyed Pea Salad71 Reviews
- Prep: 30 min
- Ready In: 8 hr 30 min
“This salad goes great with barbeque and, of course, New Year's Day.” - by LADYEM
Original recipe yields 8 serving
- 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.
Amount Per Serving (8 total)
- 132 cal
- 4.1 g
- 19 g
Based on a 2,000 calorie diet
Reviews (71)Rate This Recipe
"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."
"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."
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