Ingredients8 h 15 m servings 262 cals
- Combine black-eyed peas, green bell pepper, celery, red onion, and yellow onion in a large bowl.
- Whisk vegetable oil, sugar, cider vinegar, garlic, salt, black pepper, and hot pepper sauce together in a bowl.
- Pour vinegar mixture over vegetables; toss to coat. Cover and refrigerate overnight before serving.
Per Serving: 262 calories; 14.2 g fat; 29.9 g carbohydrates; 5 g protein; 0 mg cholesterol; 578 mg sodium. Full nutrition
ReviewsRead all reviews 6
Had to make a potluck dish in a hurry from ingredients I had on hand and this is what I tried. Great! I like a little kick so I added just a touch of adobo sauce from a can of chipotle peppers. ...
I made it for Easter dinner, to go with a ham dinner. My parents loved it, so I will make it again,for them, for sure. 1/4 cup of sugar sounded like a lot to me, so I put in about 3 tablespoons...
This is a light and refreshing dish, especially good on a hot summer day, and no mayo involved. I had it with crackers, but tortilla chips would be good, too, for dipping into it. It's perfect a...