Monday, June 4, 2012

SRC - Black Eyed Pea Salad

Lady Behind the Curtain.
Black-Eyed Pea Salad Recipe


6 ounces small pasta, cooked and drained (gluten-free small shells)
1 – 15 ounce can black-eyed peas, rinsed and drained
1 cup sliced green onions
3/4 cup diced seeded peeled cucumber
3/4 cup diced green pepper
3/4 cup diced seeded tomato
1 small jalapeno pepper, seeded and finely chopped

Combine all ingredients. (note how difficult this is.  :))

Dressing Ingredients

3 tablespoons oil (I used only 1 tablespoon olive oil)
1/4 cup + 2 tablespoons cider vinegar
1 teaspoon sugar
1 teaspoon dried basil
1 teaspoon chili powder
1 teaspoon hot pepper sauce(I cut this down for hubby who does not appreciate hot stuff)
1/2 teaspoon seasoned salt

Combine all ingredients in a jar with a tight-fitting lid; shake well.  Pour over salad and stir to coat.  Cover and refrigerate for at least 2 hours before serving.  Serving 6


  1. As a Midwesterner transplanted in the South, we reserve black-eyed peas for New Years, but this looks like a cool dinner for a hot summer night!

  2. A great gluten free recipe, wonderful choice.

    If you haven't already, I'd love for you to check out my SRC entry Candied Popcorn.

    Cook Lisa Cook

  3. I love pasta and beans in salad!! Great choice for SRC!

  4. I would have left out the jalapeno also...I'm a wimp!

    If you haven't already, I'd love it if you'd check out my SRC pick this month: Dark Chocolate S’mores Pie!

  5. Delicious salad. I have black eye peas waiting for me in the pantry!

  6. My family loves black eyed peas... I think it's the name. Great healthy summer salad. Please share this on foodie friday today and I will pin it too.

  7. this is such a wonderful idea. Life often sends up curves that are difficult enough to handle on our own, but when one of the basics of life, food, is taken care of at these difficult times it is a God send.

    irene of Pinky's Plumbing


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