Black-Eyed Pea Salad II44 Reviews
- Prep: 15 min
- Ready In: 1 hr 15 min
“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!” - by BIG CHEESE
Original recipe yields 8 servings
- 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.
- In a medium bowl, mix the sun-dried tomatoes, black-eyed peas, onion, bell pepper, and feta.
- 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.
Amount Per Serving (8 total)
- 252 cal
- 14.3 g
- 23.7 g
Based on a 2,000 calorie diet
Reviews (44)Rate This Recipe
"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 r..." See moreeally nice with real tomatoes, too. "
"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 ..." See morethis, 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."
Black-Eyed Pea Salad
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