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
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.
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