"Flavorful black-eyed pea recipe, originally designed for New Year's Eve but great for any time of year." — Kate Fisher
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2 (15 ounce) cans
black-eyed peas, drained
green onions, chopped
green bell pepper, chopped
1 (2 ounce) jar
diced pimentos, drained
1 (3 ounce) jar
red wine vinegar
salt and pepper to taste
overall very yummy, and with a nice array of festive colors. my only complaints are that it was a bit too sweet, and swimming in dressing. next time i make this i'll halve the dressing recipe, and further halve the amount of sugar.
My husband loved this recipe, he went back for seconds. Everyone else that has tried it has loved it. I used red onion instead of pimentos - personal preference. Dressing was great as is.
This came out great - topped with tomato basil feta cheese, and a little ground chipotle pepper for color and spice. I took the other reviewers suggestion and halved the dressing formula, with sugar cut back to 2 Tb.It was just wet enough and there was enough marinade to coat everything as it was stirred up again. It was a little sweet and savory at the same time. Thanks for sharing.
This was delicious and just what I was looking for! I left out the green pepper and pimento as a personal preference, added a little chopped red onion for color, and a little crushed red pepper for color and spice. The dressing was perfect, not too sweet! Happy New Year1
my sister-in-law makes a version of this and tops it with tomato basil feta cheese. The cheese is wonderful with the dressing.
Sooo good! I left the sugar completely out. Substituted some shredded carrots for the pimentos. I could eat the whole bowl!
Very tasty, took it to a New Year Eve Party and everyone had some after midnight.
We added crumbled feta cheese on the top and it really tasted wonderful! Everyone said its the best black eyed pea recipe they've ever had.
* Percent Daily Values are based on a 2,000 calorie diet.
Kate's Black-Eyed Pea Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 116
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