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GlendaLee's Black-Eye Pea Salad

Rated as 4.5 out of 5 Stars

"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."
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1 h 20 m servings 340
Original recipe yields 10 servings


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  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.


  • Cook's Note:
  • Adjust the dressing to your taste. I like it just a little tart with a hint of the mayonnaise.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 340 calories; 21.3 30 9.4 8 640 Full nutrition

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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!