Return to Content

Black-Eyed Pea Salad

by in Dec 1998

Yield: Makes 6 to 8 servings.

Ingredients:

  • 2-1/2 cups cooked black-eyed peas
  • 1 cup kernel corn
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 cup diced red bell pepper
  • 2 teaspoons diced red onion
  • 1/4 cup rice vinegar
  • 1/4 cup cilantro leaves
  • freshly ground pepper

Instructions:

Blanch vegetables in boiling water until just tender. Combine all ingredients and allow to stand for 30 minutes. (Brings good luck for the New Year!)
Updated Wednesday, February 9th, 2005
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Winter in Vermont

  • Warm Up to Perfect Comfort Food
  • Keeping Timeless Crafts Alive
  • A Town That Loves Covered Bridges and Artists
Subscribe Today and Save 44%

Browse Similar Recipes

2 Responses to Black-Eyed Pea Salad

  1. Anonymous June 23, 2005 at 3:28 pm #

    Did not blanch veggies, and added a little salt nd Italian dressing, used rinsed canned peas. We loved it and it was a hit with everyone! Super summer salad.

  2. Jane Ellsworth June 4, 2009 at 6:50 pm #

    In order to be anywhere near authentic, this recipe should have at least two (2) jalapeno peppers diced into it. This recipe should have a bite to it.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111