Black-Eyed Pea Salad
Recipe type: appetizer
Prep time: 
Total time: 
Serves: 6
  • 2 cans black-eyed peas, rinsed and drained
  • 1 can diced tomatoes and chiles
  • 1 cup chopped green pepper (optional)
  • 1 can whole corn
  • 1 garlic clove, minced
  • 1 cup Italian salad dressing
  • ¼ cup sour cream
  • fresh parsley (optional)
  • Tortilla chips
  1. In a bowl, combine the first five ingredients.
  2. Combine salad dressing and sour cream.
  3. Add to black-eyed pea mixture and toss to coat.
  4. Cover and refrigerate for at least four hours.
  5. Serve with tortilla chips.
This recipe can be adapted per your time and use of fresh ingredients. I usually use dried black-eyed peas, soak overnight and cook on the stovetop as instructed. You can also use fresh tomatoes and chiles if you prefer.
Recipe by Marty's Musings at