Black-Eyed Pea Salad
Salads Recipes
Yield: Makes 6 to 8 servings.
- 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
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!)
Reviews by Readers
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. – Anonymous Review
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. – Reviewed by Jane Ellsworth
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