Real Recipes From Real Home Cooks ®

the best black-eyed pea salad

(2 ratings)
Recipe by
Ellen Gwaltney Bales
Indianapolis, IN

This is so jam-packed with veggies, not to mention a quarter pound of bacon, it is most definitely a full-meal dinner or lunch. Also has lots of fiber and protein.

(2 ratings)
yield 10 -12
prep time 15 Min
method Refrigerate/Freeze

Ingredients For the best black-eyed pea salad

  • 1 pkg
    (16 oz.) frozen black-eyed peas
  • 1 pkg
    (10 oz.) frozen green peas, thawed
  • 4
    green onions, sliced
  • 2
    celery ribs, chopped
  • 1 md
    sweet yellow pepper, diced
  • 2 md
    carrots, coarsely chopped
  • 1/3 c
    chopped fresh mint
  • 1/2 c
    olive oil
  • 1/3 c
    white wine vinegar
  • 2 clove
    garlic, minced
  • 1 tsp
    salt
  • 1/4 tsp
    pepper
  • 1 c
    cherry tomatoes, halved
  • 1/4 lb
    sliced bacon, cooked and crumbled

How To Make the best black-eyed pea salad

  • 1
    Cook the black-eyed peas according to package directions; drain and place in a large bowl. Stir in the green peas, onions, celery, yellow pepper, carrots and mint.
  • 2
    In a jar with a tight-fitting lid, combine the oil, vinegar, garlic, salt and pepper; shake well. Drizzle over salad; toss to coat.
  • 3
    Cover and refrigerate overnight. Top with tomatoes and bacon, and serve with a crusty bread.
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