Black-eyed Pea Salad

Salads, Mains | 30 Minutes or Less, Budget-minded, Entertaining, Holiday, Kid Friendly | Beans, Pork

SERVES 8* - START TO FINISH: 25 minutes
Recipe Scoop Black-eyed Pea Salad

Cooking Notes

Covered and refrigerated, leftovers store 3 days.

Black-eyed Pea Salad

2 cans (15 ounces each) black-eye peas (packed without pork)
1 cup frozen yellow corn
2 stalks celery (for about ¾ cup diced)
1 medium red bell pepper (for 1 cup diced)
½ pound thinly sliced Virginia-baked deli ham (for 1½ cups chopped)
½ small onion (for 1/4 cup diced)
1/3 cup low-sodium vegetable juice, such as V-8
2 tablespoon red wine vinegar
1 tablespoon vegetable oil
1 teaspoon Dijon mustard

1/4 teaspoon garlic powder
1/4 teaspoon black pepper, or more to taste

Open black-eyed peas and pour into a large collander, rinsing the can as necessary to remove all of the peas. Pour corn on top of the peas and rinse under cool tap water for about 1 minute. Set aside to drain.

Rinse celery, cut into ¼-inch dice and add to bowl. Seed bell pepper and cut into ¼-inch dice. Add to bowl. Add corn and peas.

Coarsely chop ham into bite-size pieces and add to bowl. Peel and mince the onion, and add it to the bowl.

To make dressing: Pour vegetable juice, vinegar, oil, mustard, garlic powder and black pepper into a small jar that has a lid. Shake to mix well.

Pour dressing over salad and stir gently until well mixed. Serve at once or refrigerate until ready to serve.

Black-eyed Pea Salad

This salad, with ham, is hearty enough to make it a main dish.

Black-eyed Pea Salad

Feel Good About: Very low in fat, high in fiber

Approximate Values Per Serving: 171.5 calories (20% from fat), 4 g fat (1 g saturated), 15.5 mg cholesterol, 13.5 g protein, 21 g carbohydrates, 6 g dietary fiber, 601.5 mg sodium

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