Black-Eyed Pea Salad

Black-eyed peas are a tradition for New Year’s, but this recipe can be a favorite anytime.  I made this salad for Labor Day and it was gone by the end of the day.  It is perfect for bbq’s, luncheons or as a side dish to any meal.  I make this same salad with meat loaf, along with some mashed potatoes and cornbread.  This is a quick and yummy recipe that can easily be made for a busy week night, add some cooked corkscrew pasta and make it a meal!


Black-Eyed Pea Salad




2 cans black-eyed peas, drained or even better if you have a pot of homemade.

1 large tomato, chopped

1/2 onion, diced

2 medium jalapeno peppers, chopped

3 tablespoons Italian dressing

1 tablespoon of fresh chopped cilantro

salt and pepper to taste


Toss all together, chill and serve

Note:  If  jalapeno peppers are to spicy you can substitute 1 med bell pepper and 1 med red pepper.

Happy Cooking!




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