Recipe by Julie Cleaves McLaughlin
"This wonderful salad uses lots of fresh ingredients, and gets better the longer you refrigerate it. It's a terrific dish to take to a potluck or any kind of get together. "
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yellow bell pepper, finely chopped
red bell pepper, finely chopped
onion, finely chopped
jalapeno chiles, seeded and finely chopped
4 (15 ounce) cans
black-eyed peas, rinsed and drained
chopped fresh parsley
red wine vinegar
ground black pepper
cooked bacon, crumbled
This was excellent, it is very similar to the black-eyed pea salad that I order every time I go to my favorite restaurant. I have been trying to pinpoint the ingredients for ages, I never would've guessed a pinch of cumin was the secret weapon!! I also loved the combo of vinegars...balsamic alone is just too much for me. I forgot to get a jalapeno pepper and didn't care to add bacon, but otherwise followed this recipe to a T, and it was VERY VERY good. I rarely give 5 stars, but having this in my arsenal has made my day!!!
Maybe it's just not my thing.......
AMAZING! This stuff is so good. i followed the recipe exactly, and it was eaten quickly. we keep it in our fridge to eat with chips and even in fajita tortillas for a light meal. let marinate at least overnight, it gets better and better the longer it sits.
I took this to a pot luck last night and everyone loved it. With black eyed peas selling at $1.49 a can, I decided to make my own peas in the slow cooker the day before (they were $1.49 a bag!). I put them in the refrigerator overnight and drained them the next day to make the salad. I used cilantro in place of parsley. Yummy! Absolutely yummy!
Fabulous Recipie! Only I used fresh pea's, or fresh frozen. Keeps it crunchy!
This was a wonderful addition to our New Year's lunch and a creative way to serve black-eyed peas. Instead of using it as a salad, we served it as an appetizer with tortilla chips. My brother returned to our house later in the day to see if we had any left -- it was that good!
To make it a little healthier, I substituted a cup of lowfat italian dressing in lieu of the olive oil and vinegars and omitted the bacon. Also substituted fresh cilantro for the parsley because that is what I had on hand. This recipe gets better over time, so plan to make it at least 24 hours in advance.
When it comes to black eyed peas I am the only one in my house who can stomache them! But on new years I make everyone have a serving, can be too safe you know! Every year I try to find a different way to prepare them to make it easier for them! This recipe is it, not only did they eat them they liked them and I put the leftovers in the fridge and those got eaten too!!! THANK YOU!!!
Fabulous! I was looking to recreate the black-eyed pea salad served at our local BBQ joint -- this is it! My only tweak was to use jarred jalapenos, no yellow pepper, and extra cumin ('cause I LOVE it!) I agree with other reviewers -- make it at least a day ahead, because it gets more fabulous the longer it sits!
* Percent Daily Values are based on a 2,000 calorie diet.
Marinated Black-Eyed Pea Salad
Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories from Fat: 44
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