Black-Eyed Pea Salad

SUBMITTED BY: LADYEM

"This salad goes great with barbeque and, of course, New Year's Day."

PREP TIME	30 Min
READY IN	8 Hrs 30 Min

SERVINGS & SCALING

Original recipe yield: 8 serving

USMETRIC

About scaling and conversions

INGREDIENTS

2 (15.5 ounce) cans black-eyed peas
1 large tomato, chopped
1 medium red bell pepper, chopped
1 medium green bell pepper, chopped
1/2 red onion, diced
1 stalk celery, chopped
1 tablespoon chopped fresh parsley
3 tablespoons balsamic vinegar
2 tablespoons olive oil
salt and pepper to taste

READ REVIEWS (26)

DIRECTIONS

In a medium bowl, toss together black-eyed peas, tomato, red bell pepper, green bell pepper, red onion, celery, and parsley.
In a small bowl, mix balsamic vinegar and olive oil. Season with salt and pepper. Toss into the vegetables. Cover, and chill in the refrigerator 8 hours, or overnight.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Jul. 22, 2004 by ALICAT2999

AWESOME!! This is a great side dish. The ladies at my office loved it. My only problem was the recipe itself. I wasn't sure if you should drain and/or rinse the peas. Dry soaked black-eyed peas work best since they are firmer. You need to drain them. If you use black-eyed peas other than dry soaked, you need to drain and rinse them. Thanks for a great recipe Pam.

24 users found this review helpful

Reviewed on Jan. 2, 2006 by BNNYBTT

Loved this recipe. I used black eyed peas that were canned in water and drained them before adding the other ingredients. The only changes I made were to use a whole yellow onion and double the dressing ingredients. Will definitely make this again.

12 users found this review helpful