Name: GlendaLee's Black-Eye Pea Salad recipe
Ingredients: 4 (15 ounce) cans black-eyed peas, rinsed and drained;1 large red onion, finely diced;1 large green bell pepper, seeded and finely diced;1 large tomato, seeded and finely diced;1 cup mayonnaise;2 tablespoons canola oil;2 tablespoons white vinegar;1 pinch white sugar, or to taste;salt and ground black pepper to taste;½ head cabbage, coarsely chopped

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Ingredients

4 (15 ounce) cans black-eyed peas, rinsed and drained 1 large red onion, finely diced 1 large green bell pepper, seeded and finely diced 1 large tomato, seeded and finely diced 1 cup mayonnaise 2 tablespoons canola oil 2 tablespoons white vinegar 1 pinch white sugar, or to taste salt and ground black pepper to taste ½ head cabbage, coarsely chopped

Nutrition Info

339.8 calories carbohydrate: 30 g cholesterol: 8.4 mg fat: 21.3 g fiber: 7.8 g protein: 9.4 g saturatedFat: 3.1 g servingSize: - sodium: 639.9 mg sugar: 3.7 g transFat: : - unsaturatedFat: : -

Directions

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

Recipe Yield

10 servings

Recipe Note

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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