Black-Eyed Pea Salad

This salad serves double duty as a fresh side dish alongside grilled chicken or pork tenderloin and as a salsalike appetizer when paired with tortilla chips.

Yield: 7 servings (serving size: 3/4 cup salad)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Prep Time:
Other: 1 Hour

Nutritional Information

Amount per serving
  • Calories: 116
  • Calories from fat: 16%
  • Fat: 2.1g
  • Saturated fat: 0.0g
  • Protein: 3.1g
  • Carbohydrate: 20.7g
  • Fiber: 2.6g
  • Cholesterol: 0.0mg
  • Iron: 0.7mg
  • Sodium: 575mg
  • Calcium: 23mg


  • 1 (15.8-ounce) can black-eyed peas, rinsed and drained
  • 1 (11-ounce) can shoepeg white corn, drained
  • 1 cup chopped seeded cucumber (1 small)
  • 1 cup finely chopped celery (3 stalks)
  • 1/2 cup finely chopped red onion (1/2 medium)
  • 1/2 cup finely chopped fresh cilantro
  • 1 (10-ounce) can diced tomatoes and green chiles (such as Rotel), drained
  • 3/4 cup roasted red pepper Italian dressing with Parmesan (such as Kraft)
  • 1/2 teaspoon black pepper


  1. 1. Combine all ingredients in a large bowl; cover and chill at least 1 hour. Serve with a slotted spoon.
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