Black-Eyed Pea Salad

Black-Eyed Pea Salad


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes


Yields or Serves:  

[Total: 1   Average: 5/5]

Black-Eyed Pea Salad

Black-Eyed Pea Salad

Black-eyed peas are gaining popularity beyond the south. They have a rich and nutty flavor.  You decide how much dressing that you want to use in this recipe. 


1 1/2 Cups Black-Eyed Peas (Dried)

1 Tablespoon Kosher Salt

3 Chopped Celery Ribs

1 Small Diced Carrot

3 Tablespoons Minced Red Onions

1/3 Cup Minced Flat-Leaf Parsley

3 Chopped Green Onions

1 Cup Oil & Vinegar Salad Dressing

In a large-size bowl soak the black-eyed peas overnight.  In the morning throw away the water and place peas in a large-size heavy pot.  Add water and bring to a boil.  Lower heat to simmer and cook for about 30 minutes.  Drain and rinse with cold water.  In a large-size bowl combine black-eyed peas, kosher salt, celery, carrots, onions, parsley, green onions, and dressing.  Place in fridge for 3 hours and remove with ready to serve.  Let come to room temperature.  Transfer to serving bowl.  Serves 6


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

    Explore Similar Recipes