African ingredients and flavors permeate southern cooking. Black-eyed peas, which actually are beans, arrived in the South with the slaves.
My Private Note
Units: US | Metric
- 2 cups cooked black-eyed peas or one 15 ounce can black-eyed peas, rinsed and drained
- 1 1/2 cups chopped peeled tomatoes (about two tomatoes)
- 1 cup cooked corn
- 1/4 cup thinly sliced green onion
- 1 medium jalapeno pepper, seeded and finely chopped
- 1/4 cup salad oil
- 2 tablespoons red wine vinegar
- 2 tablespoons lemon juice
- 1 tablespoon fresh thyme
- 1 tablespoon dijon-style mustard
- 1/4 teaspoon pepper
- 1*can add collard greens if you choose.
- 2In a large mixing bowl stir together black-eyed peas, tomatoes, corn, green onion, and jalapeno pepper.
- 3Cover and chill for several hours.
- 4For dressing, in a screw-top jar combine salad oil, red wine vinegar, lemon juice, thyme, mustard and pepper.
- 5Cover and shake well.
- 6Chill dressing for several hours.
- 7Just before serving, shake dressing well; pour dressing over the vegetable mixture.
- 8Toss gently to coat.
- 9If desired, garnish with collard greens.
Browse Our Top Beans Recipes
Nutritional Facts for Black-Eyed Pea Salad
Serving Size: 1 (192 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 177.8
- Calories from Fat 89
- Total Fat 9.9 g
- Saturated Fat 1.4 g
- Cholesterol 0.0 mg
- Sodium 243.1 mg
- Total Carbohydrate 18.8 g
- Dietary Fiber 4.0 g
- Sugars 2.6 g
- Protein 5.1 g