14 Reviews of Black-Eyed Peas Salad

From: EdsGirlAngie

On Jul 20, 2004

This is really outstanding! I'm always looking for yummy bean salads; this one is tasty and different. I actually used a 14-ounce can of black-eyed peas (with 3.5 servings listed on the label) and cut the recipe in half. I like the grated carrot in this; I pulled one right out of the garden and its sweetness was so perfect with the other ingredients. The green olives cut the sweetness of the dressing nicely; I had to add mine separately since the fiance doesn't like them, but he didn't miss them. Very nice contribution to RSC!!

From: Linda B

On Jul 10, 2004

I made this for my bridge group & it drew raves! The salad has a marvelous blend of tastes..sweet, hot, sour, and salty. The salad was still delicious the next day. I did cut the jalapeno to 1/2 a pepper because this group does't like fiery! Thanks for a great new dish!

From: Sue L

On Jul 2, 2004

This tastes slightly different from what a bean salad would taste like, being sweet and lightly spicy. The olives and sage do give it a certain edge. There is plenty enough dressing to add a little bit more of something to the salad, be it more black eye peas, or whatever someone would want. Very good! Good luck in the contest!

From: Baby Kato

On May 1, 2006

Thank you, thank you Susie! for sharing this lovely dish. My family & I enjoyed this tremendously, wish we could give you more than just 5*s. I didn't change a thing. I let it marinate for about 9 hours. A new famiy favourite, we love bean salad, but yours takes it steps above with the addition of vegetables, olives, fresh herbs, balsamic vinegar and the sweet dressing. I love the spice combinations...Kudos

From: PaulaG

On Jun 29, 2004

Colorful, sweet and spicy salad. I left out the stuffed olives (personal taste). The dressing recipe calls for 2/3 cup sugar along with 2 Tbs honey. I only added 3 Tbs sugar which was good for our taste.

From: superblondieno2

On Jun 26, 2008

this was amazing and very colorful! i didnt use jalapenos and i totally omitted the sugar, but did everything else the same. it was lovely!

From: Nado2003

On Aug 7, 2008

Nice salad and easy to make. I took some of the other reviewers' advise and reduced the amount of sugar. I also reduced the amount of oil by about 1/3. My husband and I loved it, the kids were indifferent, but what do they know, they're kids. We will be having this salad again. THANK YOU.

From: Crazy Granny

On Oct 10, 2006

You know how much I love this salad,thanks for at last sharing the recipe with your mom.As we both know is hard to get one from you. Keep cooking my favorites, and I might get them all.

From: VegSocialWorker

On Aug 20, 2006

This turned out fantastic! I used pre-cooked and then frozen black eyed peas, which made preparing this salad a breeze. Served with bread sticks for a light, cool supper on a hot night. The only change I made was to leave out the sugar. I found the dressing to be plenty sweet with just the honey and then I added just a tad bit of whole grain mustard for some tang. Thanks for posting this recipe, it is now in our 'to make again' list.

From: katie in the UP

On Jan 1, 2008

Wonderful stuff!! I loved the flavor of the dressing on the veggies! I used spenda instead of sugar...otherwise I followed the recipe. DH and I really enjoyed the heat. Thanks Susie. Happy New Years!!