Total Time
16mins
Prep 15 mins
Cook 1 min

A Southern tradition. Serve over sliced tomatoes or with flat bread, if you like. From "Food and Wine" magazine.

Ingredients Nutrition

Directions

  1. Cover peas with water, bring to a boil, cover and reduce heat; simmer until peas are tender, about 45 minutes, drain.
  2. Heat oil in a skillet, over medium heat, cook onions until softened, season with salt, then continue cooking until lightly browned, 8 minutes; transfer to a large bowl.
  3. Meanwhile, roast bell pepper, in the oven, until it begins to char; let cool, peel, seed, and cut into 1/4 inch dice.
  4. In a saucepan, boil salted water, blanch celery 30 seconds; drain and rinse with cold water.
  5. To the bowl with the onions, add mayonnaise, vinegar, fold in black eyed peas, bell pepper, celery, and green onions; season with salt, pepper, and Tabasco sauce to taste.
  6. Chill.
Most Helpful

5 5

This salad was really good, especially wrapped in flat bread. Like another reviewer, I sauteed the onion and celery together versus dirtying another pan to boil the celery. I realized I only had a green bell pepper and was in a hurry so I just diced up a jarred roasted red bell pepper. I used canned beans, therefore I skipped step one. I liked the combination of mayo and cider vinegar and definitely thought the recipe benefitted from the addition of hot sauce. This came together in snap and made for a flavorful sandwich filling that I enjoyed. Thanks! Made for ZWT9.

5 5

ok i cheated i just sauted the trinity together ,and fished beans out of the crock pot before i made other recipe and i can eat my beans cold in this weather thats a plus im not sure about mayo for me next time,i think oil and vinegar is enough,cause it gives it a muddy look, tastes good though zwt9