Reviewed: May 8, 2013

I loved this salad! The two different vinegars and the cumin gave this a fabulous flavor. I just ate it as a salad, but I can definitely see it as a dip with tortilla chips at a barbecue.

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Reviewer:

Paula

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Olive Branch, Mississippi, USA

Reviewed: Feb. 8, 2012

This is an awsome recipe! Our family loved it with the fresh jalapenos, parsley, and the bacon just made it!

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Reviewer:

minman

Reviewed: Dec. 24, 2011

Followed the recipe exactly except only used 1 lred bell pepper. (Between the parsley, beans, and red bell, the dish was colorful enough so I saved some money and elimiated the yellow bell.) Recipe was easy and good but I wouldn't say it was awesome. The bacon can be eliminated; it only adds fat and calories. It didn't add any taste to the dish. I will make it again because it was so easy .

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Reviewer:

tobie

Reviewed: Jun. 19, 2011

Simple but delicious. I add some olives and feta cheese. I took some to work and let a co-worker try it and she immediately asked for the recipe!

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2 users found this review helpful

Reviewer:

BILLANLO

Reviewed: Jan. 31, 2010

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!!!

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Reviewer:

terry6pak

Cooking Level: Expert

Home Town: Lake Elsinore, California, USA

Reviewed: Jan. 18, 2010

A little too spicy for some of my guests, but DH loved it. Thanks for sharing.

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3 users found this review helpful

Reviewer:

OODLES_OR

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Salem, Oregon, USA

Reviewed: Dec. 28, 2009

Fixed this salad for my Christmas party. Everybody loved it. Best part--can be made ahead. It only gets better with time.

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Reviewer:

Judy Kerr

Cooking Level: Expert

Home Town: Macomb, Illinois, USA

Reviewed: May 17, 2009

My husband loved this. Will make again.

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Reviewer:

JINGSHI

Reviewed: Apr. 30, 2009

This is a great recipe! The only changes I made were to use a bag of dried black-eyed peas and an orange and a yellow pepper instead of red. This salad has just the right amount of spice to satisfy spice lovers but not overwhelm your more cautious friends. When I got home late and hadn't eaten dinner, I found myself eating way more of this than I should have, but then I reminded myself how healthy it is and kept eating!

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Reviewer:

amandajo

Living In: Washington, D.C., USA

Reviewed: Apr. 6, 2009

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!

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