A very colorful and extremely tasty salad that serves well as an entrée.  Without the vinegar, it can be prepared and refrigerated up to 24 hours ahead of time.  Serve with a side of Island Rice, if desired.  What do you do with the leftover black-eyed peas and broth?  Make soup, of course!

      Makes: 6 cups

     Serves: 4 to 8





 black eyed pea salad




Black-Eyed Peas:

1.      Sort and rinse:

2 cups black-eyed peas

2.      In a medium to large pot, add with rinsed black-eyed peas; cover and let soak overnight:

8 cups cold water

3.      Drain and rinse.  Drain again and return to pot.  Add with black-eyed peas.

7 cups cold water

4.      Bring to a boil; reduce heat and simmer until just tender (about 1 to 1½ hours):




5.      In a medium-large bowl, add and toss together.

2 cups drained cooked black-eyed peas (from above – reserve broth and remaining black-eyed peas for another dish)

1 cup fresh or frozen corn kernels

1 cup finely diced carrots

1 cup finely diced celery

1 cup finely diced red bell pepper

¼ cup minced red onion (see note below)

¼ cup (or more) seasoned rice vinegar

6.      Refrigerate (or leave at room temperature, if desired) for at least 30 minutes.

7.      Five to ten minutes before serving, add and toss to combine.  Taste, and adjust seasonings:

½ cup whole cilantro leaves

Salt (to taste)

Freshly ground black pepper (to taste)

8.      Serve at room temperature or chilled over a bed of:

Shredded romaine lettuce or torn leafy greens



·         Blanched Vegetables: If the raw corn, carrots and celery have too much crunch for you, try blanching them in 6 cups boiling water for 1 minute or until just tender.  Drain and refresh under cold water to stop cooking process.  Drain well.

·         Red Onion Tip:  To remove the bite, slice or dice, per recipe, then in a strainer, rinse under cold water for about 30 seconds.  Drain well.



Sharlene Tucker/vegmum

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