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GlendaLee's Black-Eye Pea Salad Recipe

Recipe by: glendalee

"This is a dish that I am asked to make for potlucks, reunions, family get-togethers. There are never any leftovers except when I make it for myself. It is even better the next day. If I make it for myself, my next door neighbor always comes over and takes half of it home with her."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook
  • Ready In1 h 20 m
  • 1Place black-eyed peas, onion, green bell pepper, tomato, mayonnaise, canola oil, white vinegar, sugar, salt, and black pepper in a large bowl; stir to evenly distribute mayonnaise.
  • 2Cover and refrigerate for at least 1 hour, preferably overnight.
  • 3Toss cabbage into black-eyed pea mixture just before serving.
Footnotes
  • Cook's Note:
  • Adjust the dressing to your taste. I like it just a little tart with a hint of the mayonnaise.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 10 servings
  • 340 cals
  • 4 (15 ounce) cans black-eyed peas, rinsed and drained
  • 1 large red onion, finely diced
  • 1 large green bell pepper, seeded and finely diced
  • 1 large tomato, seeded and finely diced
  • 1 cup mayonnaise
  • 2 tablespoons canola oil
  • 2 tablespoons white vinegar
  • 1 pinch white sugar, or to taste
  • salt and ground black pepper to taste
  • 1/2 head cabbage, coarsely chopped
Nutrition

Amount per serving ( 5 total)

  • Calories:
    340
    17%
  • Fat:
    21.3
    33%
  • Carbs:
    30
    10%
  • Protein:
    9.4
    19%
  • Cholesterol:
    8
    3%

Based on a 2,000 calorie diet

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