GlendaLee's Black-Eye Pea Salad recipe

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Ingredients

4 (15 ounce) cans black-eyed peas, rinsed and drained
1 large red onion, finely diced
1 large green bell pepper, seeded and finely diced
1 large tomato, seeded and finely diced
1 cup mayonnaise
2 tablespoons canola oil
2 tablespoons white vinegar
1 pinch white sugar, or to taste
salt and ground black pepper to taste
½ head cabbage, coarsely chopped

Nutrition Info

339.8 calories
carbohydrate: 30 g
cholesterol: 8.4 mg
fat: 21.3 g
fiber: 7.8 g
protein: 9.4 g
saturatedFat: 3.1 g
servingSize: -
sodium: 639.9 mg
sugar: 3.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place black-eyed peas, onion, green bell pepper, tomato, mayonnaise, canola oil, white vinegar, sugar, salt, and black pepper in a large bowl, stir to evenly distribute mayonnaise.

  2. Cover and refrigerate for at least 1 hour, preferably overnight.

  3. Toss cabbage into black-eyed pea mixture just before serving.

Recipe Yield

10 servings

Recipe Note

This is a dish that I am asked to make for potlucks, reunions, family get-togethers. There are never any leftovers except when I make it for myself. It is even better the next day. If I make it for myself, my next door neighbor always comes over and takes half of it home with her.

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