COLD BLACK-EYED PEA SALAD

 

This delicious cold black-eyed pea salad is easy to make and the perfect addition to any spring or summer gathering. The addition of rice really is a game changer. My family loved this easy salad. Great for any potluck!

Cold Black-Eyed Pea Salad Ingredients:

1 (15 ounce) can of black-eye peas, drained and rinsed

1 (11 ounce) can of white shoepeg corn drained

1 (8 ounce) can of water chestnuts, drained

2 cups of cooked rice (I use long grain wild rice, but you can use any rice)

1 cup of mayonnaise (I use Duke’s)

1 cup of diced cucumbers

1/2 cup of green pepper

1/3 cup of diced red onion

Salt and pepper to taste

Mix all ingredients together, cover and chill in the refrigerator for at least an hour before serving. Serves 4-6.  Sometimes we add shredded cheese or top with crumbled bacon, this is optional.

Cold Black-Eyed Pea Salad

Judy Yeager
Easy and refreshing
4 from 3 votes
Prep Time 20 minutes
1 hour
Total Time 1 hour 20 minutes
Course Salad
Cuisine American, southern
Servings 6 servings

Ingredients
  

  • 1 15 ounce can of black-eye peas, drained and rinsed
  • 1 11 ounce can of white shoepeg corn drained
  • 1 8 ounce can of water chestnuts, drained
  • 2 cups of cooked rice I use long grain wild rice, but you can use any rice
  • 1 cup of mayonnaise I use Duke's
  • 1 cup of diced cucumbers
  • 1/2 cup of green pepper
  • 1/3 cup of diced red onion
  • Salt and pepper to taste

Instructions
 

  • Mix all ingredients together, cover and chill in the refrigerator for at least an hour before serving. Serves 4-6.  Sometimes we add shredded cheese or top with crumbled bacon, this is optional.
Keyword Black-Eyed Pea Salad
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