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Kate's Black-Eyed Pea Salad

Kate's Black-Eyed Pea Salad

  • Prep

    15 m
  • Ready In

    3 h 15 m
Kate Fisher

Kate Fisher

Flavorful black-eyed pea recipe, originally designed for New Year's Eve but great for any time of year.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 296 kcal
  • 15%
  • Fat:
  • 12.9 g
  • 20%
  • Carbs:
  • 33.5g
  • 11%
  • Protein:
  • 13.7 g
  • 27%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 943 mg
  • 38%

Based on a 2,000 calorie diet

Directions

  1. In a large bowl, mix the black-eyed peas, green onions, celery, bell pepper, pimentos, and bacon bits.
  2. In a separate bowl, mix the sugar, red wine vinegar, olive oil, balsamic vinegar, salt, and pepper. Toss with the salad. Cover and chill at least 3 hours before serving.
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Reviews

JELLYFISH2000
21

JELLYFISH2000

1/1/2007

overall very yummy, and with a nice array of festive colors. my only complaints are that it was a bit too sweet, and swimming in dressing. next time i make this i'll halve the dressing recipe, and further halve the amount of sugar.

nanajet
8

nanajet

12/30/2007

My husband loved this recipe, he went back for seconds. Everyone else that has tried it has loved it. I used red onion instead of pimentos - personal preference. Dressing was great as is.

dwieberg
5

dwieberg

12/31/2008

This came out great - topped with tomato basil feta cheese, and a little ground chipotle pepper for color and spice. I took the other reviewers suggestion and halved the dressing formula, with sugar cut back to 2 Tb.It was just wet enough and there was enough marinade to coat everything as it was stirred up again. It was a little sweet and savory at the same time. Thanks for sharing.

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