GlendaLee's Black-Eye Pea Salad

GlendaLee's Black-Eye Pea Salad

Ingredients

  • 4 (15 ounce) cans black-eyed peas, rinsed and drained
  • 1 large red onion, finely diced
  • 1 large green bell pepper, seeded and finely diced
  • 1 large tomato, seeded and finely diced
  • 1 cup mayonnaise
  • 2 tablespoons canola oil
  • 2 tablespoons white vinegar
  • 1 pinch white sugar, or to taste
  • salt and ground black pepper to taste
  • 1/2 head cabbage, coarsely chopped


Directions

  1. Place black-eyed peas, onion, green bell pepper, tomato, mayonnaise, canola oil, white vinegar, sugar, salt, and black pepper in a large bowl; stir to evenly distribute mayonnaise.
  2. Cover and refrigerate for at least 1 hour, preferably overnight.
  3. Toss cabbage into black-eyed pea mixture just before serving.

03/25/2018
GlendaLee's Black-Eye Pea Salad, recipe PT15M PT1H 5 455 calories

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