Add a photo

Black-Eyed Peas Salad

By: Reesa Byrd  
"This hearty salad tastes extra-special if the flavors are allowed to blend overnight. But once my family knows I'm making their most-requested dish, it disappears quickly!"

Rating: This weblink has been rated 2 times with an average star rating of 4.5 Read Reviews (1)

Rate/Review | 92 people have saved this

Prep Time:
20 Min
Ready In:
20 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 8 servings
 

Ingredients

  • 2 cups cubed, cooked chicken
  • 2 teaspoons seasoned salt
  • 1 (15.5 ounce) can black-eyed peas, rinsed and drained
  • 1 (15 ounce) can white or yellow corn, drained
  • 1 (8 ounce) can sliced water chestnuts, drained
  • 1 cup mayonnaise
  • 1 cup sliced celery
  • 1 cup cooked wild rice
  • 3/4 cup chopped cucumber
  • 1/2 cup fresh broccoli florets
  • 1/2 cup chopped green pepper
  • 1/4 teaspoon pepper

Directions

  1. Place the chicken in a large bowl; sprinkle with seasoned salt. Add remaining ingredients and mix well. Cover and chill until ready to serve.
ADVERTISEMENT

 

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 24, 2007 by Courtney 
Very yummy! MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?