Kate's Black-Eyed Pea Salad

Kate's Black-Eyed Pea Salad

13 Reviews 2 Pics
  • Prep

    15 m
  • Ready In

    3 h 15 m
Kate Fisher
Recipe by  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

Adjust Servings

Original recipe yields 6 servings

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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 (13)

Rate This Recipe
JELLYFISH2000
21

JELLYFISH2000

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
7

nanajet

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

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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Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

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Black-Eyed Pea Salad II

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