Ingredients3 h 15 m servings 296 cals
- In a large bowl, mix the black-eyed peas, green onions, celery, bell pepper, pimentos, and bacon bits.
- In a separate bowl, mix the sugar, red wine vinegar, olive oil, balsamic vinegar, salt, and pepper. Toss with the salad. Cover and chill at least 3 hours before serving.
Per Serving: 296 calories; 12.9 g fat; 33.5 g carbohydrates; 13.7 g protein; 10 mg cholesterol; 879 mg sodium. Full nutrition
ReviewsRead all reviews 14
overall very yummy, and with a nice array of festive colors. my only complaints are that it was a bit too sweet, and swimming in dressing. next time i make this i'll halve the dressing recipe,...
My husband loved this recipe, he went back for seconds. Everyone else that has tried it has loved it. I used red onion instead of pimentos - personal preference. Dressing was great as is.
This came out great - topped with tomato basil feta cheese, and a little ground chipotle pepper for color and spice. I took the other reviewers suggestion and halved the dressing formula, with s...
This was delicious and just what I was looking for! I left out the green pepper and pimento as a personal preference, added a little chopped red onion for color, and a little crushed red pepper ...
my sister-in-law makes a version of this and tops it with tomato basil feta cheese. The cheese is wonderful with the dressing.
Sooo good! I left the sugar completely out. Substituted some shredded carrots for the pimentos. I could eat the whole bowl!
Very tasty, took it to a New Year Eve Party and everyone had some after midnight.
We added crumbled feta cheese on the top and it really tasted wonderful! Everyone said its the best black eyed pea recipe they've ever had.