GlendaLee's Black-Eye Pea Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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This is a dish that I am asked to make for potlucks, reunions, family get-togethers. There are never any leftovers except when I make it for myself. It is even better the next day. If I make it for myself, my next door neighbor always comes over and takes half of it home with her. 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.
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