Rating: 4.7 stars
44 Ratings
  • 5 star values: 34
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

This wonderful salad uses lots of fresh ingredients, and gets better the longer you refrigerate it. It's a terrific dish to take to a potluck or any kind of get together.

Recipe Summary test

prep:
30 mins
additional:
3 hrs
total:
3 hrs 30 mins
Servings:
14
Yield:
7 cups
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix the yellow and red peppers, onion, jalapeno chiles, black-eyed peas, parsley, and garlic together in a large bowl.

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  • Whisk the red wine vinegar and balsamic vinegar together in a small bowl. Gradually add the olive oil, whisking constantly to thoroughly blend with the vinegars. Stir in the cumin, salt, and black pepper. Pour the dressing over the vegetable mixture, tossing to coat evenly. Cover and refrigerate 3 to 4 hours. Just before serving, stir in the crumbled bacon.

Nutrition Facts

159 calories; protein 7.3g; carbohydrates 19.5g; fat 6g; cholesterol 3.8mg; sodium 606.1mg. Full Nutrition
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Reviews (43)

Most helpful positive review

Rating: 5 stars
01/12/2009
This was excellent, it is very similar to the black-eyed pea salad that I order every time I go to my favorite restaurant. I have been trying to pinpoint the ingredients for ages, I never would've guessed a pinch of cumin was the secret weapon!! I also loved the combo of vinegars...balsamic alone is just too much for me. I forgot to get a jalapeno pepper and didn't care to add bacon, but otherwise followed this recipe to a T, and it was VERY VERY good. I rarely give 5 stars, but having this in my arsenal has made my day!!! Read More
(33)

Most helpful critical review

Rating: 2 stars
01/12/2009
Maybe it's just not my thing....... Read More
(2)
44 Ratings
  • 5 star values: 34
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
01/12/2009
This was excellent, it is very similar to the black-eyed pea salad that I order every time I go to my favorite restaurant. I have been trying to pinpoint the ingredients for ages, I never would've guessed a pinch of cumin was the secret weapon!! I also loved the combo of vinegars...balsamic alone is just too much for me. I forgot to get a jalapeno pepper and didn't care to add bacon, but otherwise followed this recipe to a T, and it was VERY VERY good. I rarely give 5 stars, but having this in my arsenal has made my day!!! Read More
(33)
Rating: 5 stars
03/05/2009
I took this to a pot luck last night and everyone loved it. With black eyed peas selling at 1.49 a can I decided to make my own peas in the slow cooker the day before (they were 1.49 a bag!). I put them in the refrigerator overnight and drained them the next day to make the salad. I used cilantro in place of parsley. Yummy! Absolutely yummy! Read More
(18)
Rating: 5 stars
11/02/2008
AMAZING! This stuff is so good. i followed the recipe exactly and it was eaten quickly. we keep it in our fridge to eat with chips and even in fajita tortillas for a light meal. let marinate at least overnight it gets better and better the longer it sits. Read More
(18)
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Rating: 5 stars
02/01/2010
When it comes to black eyed peas I am the only one in my house who can stomache them! But on new years I make everyone have a serving can be too safe you know! Every year I try to find a different way to prepare them to make it easier for them! This recipe is it not only did they eat them they liked them and I put the leftovers in the fridge and those got eaten too!!! THANK YOU!!! Read More
(9)
Rating: 5 stars
08/02/2008
Fabulous Recipie! Only I used fresh pea's or fresh frozen. Keeps it crunchy! Read More
(7)
Rating: 5 stars
01/09/2009
This was a wonderful addition to our New Year's lunch and a creative way to serve black-eyed peas. Instead of using it as a salad we served it as an appetizer with tortilla chips. My brother returned to our house later in the day to see if we had any left -- it was that good! To make it a little healthier I substituted a cup of lowfat italian dressing in lieu of the olive oil and vinegars and omitted the bacon. Also substituted fresh cilantro for the parsley because that is what I had on hand. This recipe gets better over time so plan to make it at least 24 hours in advance. Read More
(7)
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Rating: 5 stars
04/07/2009
Fabulous! I was looking to recreate the black-eyed pea salad served at our local BBQ joint -- this is it! My only tweak was to use jarred jalapenos no yellow pepper and extra cumin ('cause I LOVE it!) I agree with other reviewers -- make it at least a day ahead because it gets more fabulous the longer it sits! Read More
(5)
Rating: 4 stars
12/30/2009
Fixed this salad for my Christmas party. Everybody loved it. Best part--can be made ahead. It only gets better with time. Read More
(3)
Rating: 5 stars
02/04/2009
I've made this salad twice now and each time everyone went back for more and wanted to know how to make it! I omit the garlic because I'm alergic and it tastes great without it!:) Read More
(3)
Rating: 2 stars
01/12/2009
Maybe it's just not my thing....... Read More
(2)