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    You are in: Home / Recipes / Black-Eyed Peas Salad Recipe
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    Black-Eyed Peas Salad

    Average Rating:

     14 Total Reviews

    Showing 1-14 of 14

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    • on August 07, 2008

      Nice salad and easy to make. I took some of the other reviewers' advise and reduced the amount of sugar. I also reduced the amount of oil by about 1/3. My husband and I loved it, the kids were indifferent, but what do they know, they're kids. We will be having this salad again. THANK YOU.

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    • on July 10, 2008

      Wordeful recipe! Perfect for the summer and very healthy! Its obvious why it was at the best of ZWT

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    • on June 26, 2008

      this was amazing and very colorful! i didnt use jalapenos and i totally omitted the sugar, but did everything else the same. it was lovely!

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    • on May 29, 2008

      Mixed reviews...THE PICKY ONE & her friend didn't care for it (dd saw zucchini, friend didn't care for the sweet/sour), the 2 megavores loved it & i liked it. I think I'd like it better with scallions vs. red onion & less sugar. I used 1/2c but added more vinegar after tasting. A wonderful dish! I was surprised that it wasn't hotter than it was w/3 jalapenos. Thank you, Susie! Made for 5/08 Summer salads tag.

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    • on May 12, 2008

      This was way too sweet for our taste, and I only used half the sugar. Nice vege combo, though, but I'll tweak the dressing significantly next time.

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    • on January 01, 2008

      I loved this sweet/spicey/ earthy salad. I would decrease the sugar a little next time,but possibly because I only used one jalapeno. Thanks for posting!

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    • on January 01, 2008

      Wonderful stuff!! I loved the flavor of the dressing on the veggies! I used spenda instead of sugar...otherwise I followed the recipe. DH and I really enjoyed the heat. Thanks Susie. Happy New Years!!

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    • on October 10, 2006

      You know how much I love this salad,thanks for at last sharing the recipe with your mom.As we both know is hard to get one from you. Keep cooking my favorites, and I might get them all.

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    • on August 20, 2006

      This turned out fantastic! I used pre-cooked and then frozen black eyed peas, which made preparing this salad a breeze. Served with bread sticks for a light, cool supper on a hot night. The only change I made was to leave out the sugar. I found the dressing to be plenty sweet with just the honey and then I added just a tad bit of whole grain mustard for some tang. Thanks for posting this recipe, it is now in our 'to make again' list.

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    • on May 01, 2006

      Thank you, thank you Susie! for sharing this lovely dish. My family & I enjoyed this tremendously, wish we could give you more than just 5*s. I didn't change a thing. I let it marinate for about 9 hours. A new famiy favourite, we love bean salad, but yours takes it steps above with the addition of vegetables, olives, fresh herbs, balsamic vinegar and the sweet dressing. I love the spice combinations...Kudos

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    • on July 20, 2004

      This is really outstanding! I'm always looking for yummy bean salads; this one is tasty and different. I actually used a 14-ounce can of black-eyed peas (with 3.5 servings listed on the label) and cut the recipe in half. I like the grated carrot in this; I pulled one right out of the garden and its sweetness was so perfect with the other ingredients. The green olives cut the sweetness of the dressing nicely; I had to add mine separately since the fiance doesn't like them, but he didn't miss them. Very nice contribution to RSC!!

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    • on July 10, 2004

      I made this for my bridge group & it drew raves! The salad has a marvelous blend of tastes..sweet, hot, sour, and salty. The salad was still delicious the next day. I did cut the jalapeno to 1/2 a pepper because this group does't like fiery! Thanks for a great new dish!

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    • on July 02, 2004

      This tastes slightly different from what a bean salad would taste like, being sweet and lightly spicy. The olives and sage do give it a certain edge. There is plenty enough dressing to add a little bit more of something to the salad, be it more black eye peas, or whatever someone would want. Very good! Good luck in the contest!

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    • on June 29, 2004

      Colorful, sweet and spicy salad. I left out the stuffed olives (personal taste). The dressing recipe calls for 2/3 cup sugar along with 2 Tbs honey. I only added 3 Tbs sugar which was good for our taste.

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    Nutritional Facts for Black-Eyed Peas Salad

    Serving Size: 1 (133 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 198.1
     
    Calories from Fat 65
    33%
    Total Fat 7.2 g
    11%
    Saturated Fat 1.1 g
    5%
    Cholesterol 0.0 mg
    0%
    Sodium 321.4 mg
    13%
    Total Carbohydrate 31.8 g
    10%
    Dietary Fiber 2.7 g
    11%
    Sugars 22.3 g
    89%
    Protein 3.1 g
    6%

    The following items or measurements are not included:

    pimento stuffed olives

    Detailed Nutrition Values About Nutrition Info
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