Black-Eyed Pea Salad

Black-Eyed Pea Salad


  • 2 (10 ounce) packages frozen black-eyed peas or 1 pound dry black-eyed peas
  • 1 cup bottled Italian dressing
  • 2 teaspoons granulated sugar
  • 1/4 teaspoon crushed red pepper
  • 1 can corn, drained
  • 3 Roma tomatoes, chopped
  • 1/2 cup chopped green bell pepper
  • 5 green onions, thinly sliced
  • 1/4 cup chopped parsley or cilantro
  • Salt and pepper


  1. If using canned peas, cook peas as directed on package; drain.
  2. If using dried peas, soak black-eyed peas overnight (or at least 6 hours) with enough water to cover peas by two inches.
  3. Next morning drain and rinse beans. Put rinsed beans in a large kettle with 6 cups hot water. Bring mixture to a boil, cover, lower heat and simmer for 45 minutes or until peas are just tender.
  4. Drain peas and place in a large bowl; set aside.
  5. Shake Italian dressing, sugar and crushed red pepper in tightly covered container until blended.
  6. Combine cooked peas, corn, tomatoes bell pepper and green onions. Gently toss pea mixture and salad dressing; season with salt and pepper. Chill.
  7. Before serving, garnish with parsley or cilantro.

Yield: about 8 servings