Black-Eyed Pea Salad with Bell Peppers

High Cotton Food Styling & Photography
  • Yield: 8 servings

This is a delicious way to enjoy the traditional 'good luck' black-eyed peas on New Year's Day. I prepare most of the traditional foods for Jan. 1 ahead of time, which allows me to watch the parades and football games.


1 1/2 to 2pounds black-eye peas or lady peas, cooked
1/2cup thinly sliced red onion
1/2cup finely chopped green bell pepper
1/2teaspoon minced garlic
1 (4-ounce) jar diced pimientos, drained
1/4cup cider vinegar
1/4cup vegetable oil
1teaspoon sugar
1/2teaspoon salt
1/8teaspoon black pepper
Hot pepper sauce


  1. Combine all ingredients in a medium bowl; mix well.
  2. Cover and refrigerate at least 12 hours or overnight before serving.

—Recipe by Frances Barnwell, Marion, N.C.

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