Black-Eyed Pea Salad II

Black-Eyed Pea Salad II

46 Reviews 1 Pic
  • Prep

    15 m
  • Ready In

    1 h 15 m
BIG CHEESE
Recipe by  BIG CHEESE

“My husband loves peas and beans, but I do not like the southern way of cooking them. I came up with this recipe so we could both enjoy black-eyed peas. This salad is so rich and sweet with flavor, and all the ingredients go great together! It is even better the next day!”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Place sun-dried tomatoes in a small bowl with enough boiling water to cover. Allow to sit 3 minutes, or until softened. Drain, and cut into strips.
  2. In a medium bowl, mix the sun-dried tomatoes, black-eyed peas, onion, bell pepper, and feta.
  3. In a separate bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, and honey. Drizzle over the salad, and gently toss to coat. Refrigerate 1 hour before serving.

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Reviews (46)

Rate This Recipe
Anne M
23

Anne M

Holy Cow! This recipe made me a believer in black eyed peas! I made pretty much as called for in the recipie except for a previous reviewer suggestion to use a balsamic vinegar reduction -- to do this, I took a mid-quality balsamic and boiled it down to about 1/3 its original volume, and used the recipie amount of the concentrate. My New Year's Eve party guests LOVED the flavors - we used it as a dip with some very crisp rice crackers.

ackbar
23

ackbar

This was a fantastic recipe. The flavors, the colors, everything was great. I skimped on the feta (only used about 2 ounces) and the oil to cut down the fat. It still turned out great. This would be really nice with real tomatoes, too.

Ohiocook
17

Ohiocook

My sister in law makes a similiar recipe with red peppers and omits the honey. she also use the tomato basil feta cheese. We love this salad!!It is great for lunch-healthy and filling!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 252 cal
  • 13%
  • Fat
  • 14.3 g
  • 22%
  • Carbs
  • 23.7 g
  • 8%
  • Protein
  • 9.1 g
  • 18%
  • Cholesterol
  • 19 mg
  • 6%
  • Sodium
  • 739 mg
  • 30%

Based on a 2,000 calorie diet

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