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Black-eyed Pea Salad

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Serves 8 | Prep Time | Cook Time

Why I Love This Recipe

This has always been a favorite dish at family and friends gathering. There are no leftovers and it is requested everytime there is a get together be it a holiday or just a simple sit down dinner or lunch. It is my own creation.

Ingredients You'll Need

2 cans of Black-eyed peas,drained and rinsed well.
1 can of petite diced tomatoes, drained
1 cup of diced onion, I prefer red onions.
1 large green bell pepper, diced
1/4 cup of vinegar( white or apple cider)
1 Tbsp sugar or to your taste,but not too sweet.
1/2 cup of mayonnaise
1/4 cup oil of choice, I use evoo
1/2 to whole head of cabbage cut into small bite size pieces.
1/2 tsp of dried parsley and cilantro or use fresh.
Salt & Pepper to taste.


Mix all ingredients together EXCEPT cabbage in a large bowl. Cover and chill 6 hours or overnight. Remove from refrigerator just before serving and add cabbage.

If too much liquid in the salad at this point drain some but not all of it off. This is good the next day even if the cabbage is limp.

This serves about 8 people. I double it if I have a large gathering of guests.

Enjoy! For an extra zip, add a few dashes of hot sauce or cayenne pepper.

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