Black-Eyed Pea Salad

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Good, but omitted the sugar, green onions, and parsley. Added extra red onion, cilantro ,and the juice of one lime.

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I have been making this recipe for the last two years. I love black eye peas cold or hot. This is a great recipe. I went to a restaurant in FIDI in NYC. I walked in and it was on the menu as Black-Eyed Pea Salsa - Texas caviar with homemade chips, the chips are Tortilla Chips. To say the least, I still make my own it is just cheaper. Gina and Pat you have them on the flavor profile though. I am about to make for my church picnic, hoping they like it as much as I do.

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Fanstastic! I used olive oil instead of canola

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Soooo delicious. I just addeed some fresh cliantro. and my family really loved it, I would make this again and again.
Thank you Gina.

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I love black eyed peas and I love this recipe! The vinegar taste is perfect. It's also very easy to put together and is a great summer "salad".

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Great recipe, perfect for summer picnics. Also great on top of salads. I add the juice of a lime for a little more punch.

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Followed the recipe to the
"T" and it turned out very well. My family loved it.

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Tasty & simple.. I added mint & cilantro which made a big difference. A splash of balsamic went well with it too. You can take a little and mix it up with some fresh greens for a fresher taste!

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I prefer cilantro in place of the parsley. Oh so yummy!

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I prepared this recipe for my Sunday dinner – was great! The next day for breakfast I felt like an omelet – did not feel like chopping onions or anything. I reached in the fridge for eggs and saw the Pea Salad – Guess what! I drained the excess liquid from the Pea salad – added a couple tablespoons to my eggs and - Voila!! - I had one of the best omelets I had ever eaten. This may be a recipe for a "leftover" show!