New this month
Get the Allrecipes magazine

GlendaLee's Black-Eye Pea Salad

glendalee

"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."
Added to shopping list. Go to shopping list.

Ingredients

1 h 20 m servings 340 cals
Original recipe yields 10 servings

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Ready In

  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.
  2. Cover and refrigerate for at least 1 hour, preferably overnight.
  3. Toss cabbage into black-eyed pea mixture just before serving.

Footnotes

  • Cook's Note:
  • Adjust the dressing to your taste. I like it just a little tart with a hint of the mayonnaise.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 340 calories; 21.3 g fat; 30 g carbohydrates; 9.4 g protein; 8 mg cholesterol; 640 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 2
Most helpful
Most positive
Least positive
Newest

I switched some of the vegetables around, using chopped carrots and celery in place of the green pepper, and omitted the sugar. I really enjoyed having the cabbage in this salad! Great recipe!

This is really good! I was looking for a flavorful make-ahead salad, and I'm really glad I tried it out!