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Sweet & Sour Texas Black-Eyed Pea Salad

Sweet & Sour Texas Black-Eyed Pea Salad recipe image
This vibrant Texas-style salad offers a delightful balance of sweet and tangy flavors, perfect for warm-weather gatherings. Earthy black-eyed peas are tossed with crunchy carrots, crisp bell peppers, and savory pimientos, all coated in a unique dressing made from condensed tomato soup, Worcestershire sauce, and peanut oil. The result is a refreshing dish with a complex depth of flavor that stands up to bold spices. Ideal for potlucks, picnic sides, or a light lunch, this recipe comes together quickly and tastes even better after chilling. It&# 226;ÂÂs a comforting yet fresh option that highlights pantry staples in a creative new way.
Cuisine:
Courses:
Difficulty: Beginner
Servings: 6
Calories: 120.0
Dietary: Diabetic, Gluten-free, Vegan, Vegetarian
Description
This vibrant Texas-style salad offers a delightful balance of sweet and tangy flavors, perfect for warm-weather gatherings. Earthy black-eyed peas are tossed with crunchy carrots, crisp bell peppers, and savory pimientos, all coated in a unique dressing made from condensed tomato soup, Worcestershire sauce, and peanut oil. The result is a refreshing dish with a complex depth of flavor that stands up to bold spices. Ideal for potlucks, picnic sides, or a light lunch, this recipe comes together quickly and tastes even better after chilling. It&# 226;ÂÂs a comforting yet fresh option that highlights pantry staples in a creative new way.
Ingredients
  • 1 cup cooked black-eyed peas
  • 1/4 cup sugar
  • 2/3 cup cooked and diced carrots
  • 1/4 cup white vinegar
  • 1 medium onion, chopped
  • 2 tablespoons Worcestershire sauce
  • 1 green bell pepper, chopped
  • 1/4 cup peanut oil
  • 3 tablespoons chopped pimientos
  • 1/3 can condensed tomato soup
  • 1 clove garlic, minced
Directions
  1. 1
    In a small bowl, whisk together the sugar, white vinegar, Worcestershire sauce, peanut oil, condensed tomato soup, and minced garlic until the sugar is mostly dissolved and the dressing is smooth.
  2. 2
    In a large mixing bowl, combine the cooked black-eyed peas, diced carrots, chopped onion, chopped green bell pepper, and chopped pimientos.
  3. 3
    Pour the prepared dressing over the vegetable mixture and toss gently until all ingredients are evenly coated.
  4. 4
    Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 4 hours to allow the flavors to meld and the vegetables to chill thoroughly.
  5. 5
    Give the salad a gentle stir before serving. Serve chilled on a bed of lettuce or alone as a side dish.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 120.0kcal
% Daily Value *
Total Fat 0.5g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 36.9mg2%
Total Carbohydrate 24.7g9%
Dietary Fiber 6.1g25%
Sugars 7.6g
Protein 5.7g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: black-eyed peas, salad, sweet and sour, texas, carrots, bell pepper, pimientos, worcestershire sauce, tomato soup dressing, peanut oil, onion, garlic, vinegar, side dish, picnic food, make-ahead, vegetable salad, chilled salad, potluck, summer salad
Read it online: https://www.chefs-mate.com/recipe/sweet-sour-texas-black-eyed-pea-salad-2/