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. "
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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!
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.
Fabulous Recipie! Only I used fresh pea's, or fresh frozen. Keeps it crunchy!
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
Rhubarb adds its tangy flavor to everything from salsa to lemonade. Don't forget the pie.
Warm weather calls for a cold, fruity smoothie. Choose from over 400 refreshing recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Watch how to make spinach salad with tangy, hot-bacon dressing.
See how to make Chef John’s favorite fresh sweet corn salad.
Croutons, crispy bacon, and a creamy dressing! This salad has the BLT beat.