GlendaLees Black-Eye Pea Salad

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.



Step: 1

Place 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.

Step: 2

Cover and refrigerate for at least 1 hour, preferably overnight.

Step: 3

Toss cabbage into black-eyed pea mixture just before serving.


Per Serving: 340 calories; protein 9.4g; carbohydrates 30g; fat 21.3g; cholesterol 8.4mg; sodium 639.9mg.

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