Include in Print View:

Sweet & Sour Texas Black-Eyed Pea Salad

Sweet & Sour Texas Black-Eyed Pea Salad recipe image
This classic Texas-style salad offers a delightful balance of sweet and sour flavors, anchored by hearty black-eyed peas and tender carrots. The dressing, made from condensed tomato soup, peanut oil, and a touch of Worcestershire sauce, creates a unique, creamy texture that coats every bite. Brightened by chopped green bell peppers, onions, and pimientos, this dish is vibrant and refreshing. It&# 226;€™s an excellent choice for picnics, potlucks, or as a side dish for Southern-inspired meals. The flavors meld beautifully as it chills, making it even more delicious the next day. Simple to prepare with pantry staples, it’s a nostalgic favorite that brings comfort and zest to any table.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 324.8
Dietary: Gluten-free, Vegan, Vegetarian
Description
This classic Texas-style salad offers a delightful balance of sweet and sour flavors, anchored by hearty black-eyed peas and tender carrots. The dressing, made from condensed tomato soup, peanut oil, and a touch of Worcestershire sauce, creates a unique, creamy texture that coats every bite. Brightened by chopped green bell peppers, onions, and pimientos, this dish is vibrant and refreshing. It&# 226;€™s an excellent choice for picnics, potlucks, or as a side dish for Southern-inspired meals. The flavors meld beautifully as it chills, making it even more delicious the next day. Simple to prepare with pantry staples, it’s a nostalgic favorite that brings comfort and zest to any table.
Ingredients
  • 1 cup Black-eyed peas cooked
  • 2/3 cup Carrots cooked & diced
  • 1 md Onion, chopped
  • 1 ea Green Bell pepper, chopped
  • 3 tablespoon Pimientos, chopped
  • 1 ea Garlic clove, minced
  • 1/4 cup Sugar
  • 1/4 cup White vinegar
  • 2 tablespoon Worcestershire sauce
  • 1/4 cup Peanut oil
  • 1/3 can Condensed tomato soup
Directions
  1. 1
    In a small bowl, whisk together the sugar, white vinegar, Worcestershire sauce, peanut oil, and condensed tomato soup until the sugar is dissolved and the dressing is smooth.
  2. 2
    In a large mixing bowl, combine the cooked black-eyed peas, diced cooked carrots, chopped onion, chopped green bell pepper, chopped pimientos, and minced garlic.
  3. 3
    Pour the prepared dressing over the vegetable mixture.
  4. 4
    Toss gently but thoroughly to ensure all ingredients are evenly coated with the dressing.
  5. 5
    Cover the bowl tightly with plastic wrap or a lid.
  6. 6
    Refrigerate for at least 4 hours to allow the flavors to meld and the salad to chill thoroughly.
  7. 7
    Give the salad a final stir before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 324.8kcal
% Daily Value *
Total Fat 15.6g24%
Saturated Fat 2.7g14%
Cholesterol 0.0mg0%
Sodium 578.2mg25%
Total Carbohydrate 41.8g14%
Dietary Fiber 6.6g27%
Sugars 23.8g
Protein 6.3g13%

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

Note

Storage: This salad keeps well in the refrigerator for 3-5 days. The flavors often improve after sitting overnight.

Serving: Serve chilled on a bed of lettuce leaves for a fresh presentation, or directly in bowls for casual gatherings.

Ingredient Tip: Ensure the carrots and black-eyed peas are fully cooked and cooled before mixing to maintain texture.

Variation: For a lighter version, you can reduce the amount of peanut oil or sugar to taste.

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