Elizabeth Cohen
@el_co
Black-Eye Pea Salad with Cabbage
A refreshing and hearty black-eye pea salad, perfect for gatherings or a light meal. This salad combines the earthy flavors of black-eyed peas with crisp vegetables and a creamy dressing, making it a delightful addition to any table.
Details
- Difficulty:medium
- Estimated Cost:N/A
- Ingredients:11
- Views:5
Recipe Information
- Prep time25 min.
- Total time25 min.
- Servings10
Ingredients
- 4 (15 ounce) cans, rinsed and drained
- 1 large, finely diced
- 1 large, seeded and finely diced
- 1 large, seeded and finely diced
- 1 cup
- 2 tablespoons
- 2 tablespoons
- 1 pinch, or to taste
- to taste
- to taste
- 1/2 head, coarsely chopped
Cooking Instructions
Follow our step-by-step guide on how to make Black-Eye Pea Salad with Cabbage.
Step 1
Start by gathering all your ingredients. In a large mixing bowl, combine the rinsed and drained black-eyed peas, finely diced red onion, green bell pepper, and tomato. These vibrant veggies will add a fresh crunch to your salad!
Step 2
Next, drizzle in the creamy mayonnaise, canola oil, and white vinegar. Sprinkle in a pinch of sugar, and season with salt and black pepper to your liking. Now, it’s time to mix! Stir everything together gently until the mayonnaise coats all the ingredients evenly, creating a deliciously creamy base.
Step 3
Once mixed, cover the bowl with plastic wrap or a lid and pop it in the refrigerator. Let it chill for at least an hour, but if you can wait until the next day, the flavors will meld beautifully overnight!
Step 4
When you’re ready to serve, take the salad out of the fridge and give it a good stir. Just before serving, fold in the coarsely chopped cabbage for that extra crunch. This step adds a delightful texture and freshness to the dish!
Step 5
Serve your black-eye pea salad chilled, and enjoy the burst of flavors in every bite. It’s perfect as a side dish for barbecues, picnics, or even as a light lunch on its own.