Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Black Eyed Pea Salad Recipe
    Lost? Site Map

    Black Eyed Pea Salad

    Black Eyed Pea Salad. Photo by Dr. Jenny

    1/2 Photos of Black Eyed Pea Salad

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    16 mins

    15 mins

    1 mins

    threeovens's Note:

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

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cover peas with water, bring to a boil, cover and reduce heat; simmer until peas are tender, about 45 minutes, drain.
    2. 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. 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. 4
      In a saucepan, boil salted water, blanch celery 30 seconds; drain and rinse with cold water.
    5. 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. 6
      Chill.

    Browse Our Top Beans Recipes

    Ratings & Reviews:

    • on July 19, 2013

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 15, 2013

      55

      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

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Black Eyed Pea Salad

    Serving Size: 1 (157 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 231.1
     
    Calories from Fat 67
    29%
    Total Fat 7.4 g
    11%
    Saturated Fat 1.1 g
    5%
    Cholesterol 0.0 mg
    0%
    Sodium 37.3 mg
    1%
    Total Carbohydrate 31.5 g
    10%
    Dietary Fiber 6.4 g
    25%
    Sugars 6.2 g
    25%
    Protein 10.9 g
    21%

    The following items or measurements are not included:

    low-fat mayonnaise

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites