Black-Eyed Pea Salad Recipe

Name: Black-Eyed Pea Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 c. frozen black-eyed peas; 1 large ear of corn to yield 1 c. fresh corn kernels; 1 c. finely diced celery; 1 c. finely diced carrots; 1 c. finely diced red bell pepper; 1 1/2 tsp. minced red onion; 1/4 c. seasoned rice vinegar; 1/2 c. whole cilantro leaves; freshly ground black pepper; salt

Servings: persons

2 1/2 c. frozen black-eyed peas
1 large ear of corn to yield 1 c. fresh corn kernels
1 c. finely diced celery
1 c. finely diced carrots
1 c. finely diced red bell pepper
1 1/2 tsp. minced red onion
1/4 c. seasoned rice vinegar
1/2 c. whole cilantro leaves
freshly ground black pepper
salt

1
Bring 6 cups water to a boil.
2
Add peas and allow water to return to a boil; cook for 20 minutes or until just tender. Drain and refresh under cold running water.
3
Drain well and set aside.
4
In another pot, bring 6 cups of water to a boil.
5
Add corn, carrots and celery.
6
Blanch for approximately 1 minute or until just tender.
7
Drain and refresh under cold water.
8
Drain well.

206

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 1/2 c. frozen black-eyed peas, 1 large ear of corn to yield 1 c. fresh corn kernels, 1 c. finely diced celery, 1 c. finely diced carrots, and more.

Yes, Black-Eyed Pea Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Black-Eyed Pea Salad

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