BLACK-EYED PEA SALAD
This recipe is an adaption of one that I found awhile back. It has quickly become one of DH's favorites. It can be made several hours in advance and kept in the refrigerator. Please note that the cooking time is the minimum recommended time to chill the salad before serving.
Provided by PaulaG
Categories Vegetable
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a medium size bowl, combine the peas, celery, onion and jalapeno pepper.
- In a small dish, whish together the oil, vinegar, mayonnaise, salt and Tabasco sauce.
- Pour the dressing over the peas and mix well; cover and refrigerate until serving time.
- Just before serving, add the diced tomato and stir to combine.
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Jeffrey Lee
[email protected]This salad is a great way to get your daily dose of vegetables.
Sajid Khan golld
[email protected]This salad is so easy to make.
Elizabeth Johnson
[email protected]I love the combination of flavors in this salad.
Khako Khan
[email protected]This salad is a great way to use up leftover black-eyed peas.
Thandi Nhlekp
[email protected]I love the versatility of this salad. You can add or remove ingredients to suit your taste.
Hameer Das
[email protected]This salad is a great make-ahead dish. It's perfect for picnics or potlucks.
Sakhekile S-Kay Mafu
[email protected]I've made this salad several times and it's always a success.
tejraj ojha
[email protected]This salad is a great way to get your daily dose of vegetables.
Niels Knowlton
[email protected]I love the addition of feta cheese to this salad. It gives it a nice tangy flavor.
KARAN RAUNIYAR
[email protected]This salad is so easy to make and it's always a crowd-pleaser.
Ahmed Rifat
[email protected]I made this salad for a potluck and it was a hit! Everyone loved the combination of flavors.
Danielle Britz
[email protected]This salad is a great way to use up leftover black-eyed peas. It's also a healthy and delicious side dish or light lunch.