Reviewed: Jun. 5, 2009

Totally great recipe. This is the first one I've tried on this site that I didn't tweak, I made it exactly as written. It was really yummy!! I would suggest to everyone to do it the night before you are serving it because the flavors really come together overnight. Thanks for submitting this!

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lynndan71

Cooking Level: Expert

Home Town: Downingtown, Pennsylvania, USA

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Reviewed: Mar. 18, 2009

Easy way for Black-Eye Pea Salad is to just get you a jar of salsa and mix to your own consistency and let sit in refrigerator for 2 hours.

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Camille

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Reviewed: Jan. 6, 2009

lovedddd it. What else can I say?

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STATEN22

Cooking Level: Beginning

Living In: Dallas, Texas, USA

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Reviewed: Nov. 17, 2008

I made this exactly as written and it is excellent, letting it marinade in the fridge overnight.

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CookinginFL

Cooking Level: Expert

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Reviewed: Jun. 23, 2008

Great recipe! I don't eat onions (heartburn), so I added red peppers to make it colorful.

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Adele

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Reviewed: Apr. 15, 2008

awesome. just awesome.

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geefunk

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Portland, Oregon, USA

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Reviewed: Jan. 1, 2008

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.

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Anne M

Cooking Level: Intermediate

Home Town: Sedalia, Missouri, USA

Living In: New Orleans, Louisiana, USA

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Reviewed: Jan. 1, 2008

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.

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ackbar

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Reviewed: Jun. 25, 2007

I did not care for this at all. The flavors didn't work well together for me. I didn't serve this.

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Janet in TX

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Reviewed: Dec. 4, 2006

This recipe is both excellent and easy to make! I used crumbled goat cheese i/o feta, and it turned out great. The spiciness of the red onion and green pepper is balanced by the hint of honey. This is a keeper in my recipe file.

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NaplesGal

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Reviewed: Aug. 5, 2006

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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