My kids love this Black-Eyed Pea Salad and I pack it in their school lunches often. My daughter actually picks out the black-eyed peas because she isn’t a fan of any bean, but she still eats the rest of the of veggies. The longer this marinates, the more flavorful it becomes.
Black-Eyed Pea Salad
Ingredients
- 1 15 oz. can black-eyed peas
- 1 15 oz. can corn
- 1 green pepper diced
- 1/2 cup red onion diced
- 2 tablespoons pimientos diced
- 3/4 cup sugar
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 1/2 tablespoon Tabasco sauce
- 1 avocado diced
Instructions
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In a medium bowl, stir together the black-eyed peas, corn, green pepper, onion and pimientos.
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Mix sugar, vinegar, water and tabasco to make the marinade. Pour over salad. Cover and refrigerate overnight.
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Drain off liquid and stir in diced avocado before serving.