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Black-Eyed Pea Salad

4.7 | 3 Reviews
Total Time:Prep: 10 min. + chilling

By Taste Of Home Editorial Team

Recipe by Martha Sue Stroud, Clarksville, Texas

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Apr. 22, 2022

Each time I take this dish to a church supper, I get many, many requests to share the recipe. My family has enjoyed this tasty salad for years, and it works very well alongside ham, brisket or chicken. It is inexpensive to make, and the red onion rings add a nice touch of color to a meal. The real beauty of this salad is that it can be made well ahead of time.

If Cooking for Two: Ingredients can be easily divided to prepare just half of the recipe.
TEST KITCHEN APPROVED

Black-Eyed Pea Salad

4.7 | 3 Reviews Add your review
Yield:8 servings
Prep:10 min
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Ingredients

  • 2 cans (15 ounces each) black-eyed peas, rinsed and drained
  • 1/2 cup red onion rings
  • 1/2 cup chopped green pepper
  • 1 small garlic cloves, minced
  • 1 teaspoon sugar
  • 1/4 cup vinegar
  • 1/4 cup vegetable oil
  • 1/2 teaspoon salt, optional
  • Dash pepper
  • Dash hot pepper sauce
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Directions

  1. In a medium salad bowl, combine peas, onion, green pepper and garlic. Stir together all remaining ingredients and pour over vegetable mixture. Chill, covered for at least 12 hours.

Nutrition Facts

1 cup: 162 calories, 8g fat (0 saturated fat), 0 cholesterol, 359mg sodium, 19g carbohydrate (0 sugars, 0 fiber), 6g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1/2 vegetable.
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