Glenda's Black-eyed Pea Salad Recipe
I make this salad at least once a month and for potluck dinners, parties, holidays, etc. I am asked to make this frequently by friends and relatives. There are never any leftovers. When I make it for myself, I share it with my neighbor next door.
Ingredients
- 4 cans black-eyed peas, rinsed & drained
- 1 large red or white onion, finely diced
- 1 large green bell pepper, seeded, and finely diced
- 1 large tomato, seeded, and finely diced
- 1/8 cup white vinegar
- Sugar to taste
- 1/8 cup of oil, canola, vegetable, or olive oil
- 1 cup mayonnaise
- 1/2 head of cabbage, coarsley diced
- Salt and pepper to taste
Directions
- Rinse peas under running water until foaming has stopped and let drain while chopping vegetables. Dice bell pepper, onion, and tomato. Pour peas into a large bowl and add chopped vegatables. Add vinegar, sugar, oil, mayonnaise, salt and pepper. Mix until all vegetables are coated with the mayonnaise and liquid ingredients. At this point taste to see if you need to add more vinegar or more sugar to your taste. Store covered in refrigerator for at least one hour or over night. Just before serving, add the coarsely chopped cabbage.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 160g | |
| Recipe makes 15 servings | |
| Calories 223 | |
| Calories from Fat 131 | 59% |
| Total Fat 14.91g | 19% |
| Saturated Fat 2.03g | 8% |
| Trans Fat 0.05g | |
| Cholesterol 0mg | 0% |
| Sodium 437mg | 18% |
| Potassium 253mg | 7% |
| Total Carbs 17.46g | 5% |
| Dietary Fiber 4.3g | 14% |
| Sugars 0.73g | 0% |
| Protein 5.87g | 9% |
