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Black-Eyed Pea Tomato Salad

0 | 4 Reviews
Total Time:Prep: 20 min. + chilling

By Taste Of Home Editorial Team

Recipe by patricia ness, la mesa, California

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Mar. 08, 2023

Spending time in the kitchen with my late aunt was so much fun because she was an amazing cook and teacher. This black-eyed pea salad was one of her specialties. It is easy to make and is a nice alternative to pasta or potato salad. Add cooked cubed chicken breast to make it a meal on its own. —Patricia Ness, La Mesa, California

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
TEST KITCHEN APPROVED

Black-Eyed Pea Tomato Salad

4.5 | 4 Reviews Add your review
Yield:12 servings
Prep:20 min
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Ingredients

  • 4 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
  • 3 large tomatoes, chopped
  • 1 large sweet red pepper, chopped
  • 1 cup diced red onion
  • 4 bacon strips, cooked and crumbled
  • 1 jalapeno pepper, seeded and diced
  • 1/2 cup canola oil
  • 1/4 cup sugar
  • 1/4 cup rice vinegar
  • 2 tablespoons minced fresh parsley
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/8 teaspoon garlic powder
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Directions

  1. Combine the first 6 ingredients. In another bowl, whisk together remaining ingredients. Add to bean mixture; toss to coat. Refrigerate, covered, at least 6 hours or overnight.
  2. Stir just before serving.

Nutrition Facts

3/4 cup: 242 calories, 11g fat (1g saturated fat), 3mg cholesterol, 602mg sodium, 29g carbohydrate (9g sugars, 5g fiber), 9g protein. Diabetic exchanges: 2 starch, 2 fat.
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