Description
A classic Southern side dish made with black-eyed peas, sweet pickles, and a creamy dressing, perfect for potlucks and family gatherings.
Ingredients
Scale
- 2 (15-ounce) cans black-eyed peas, drained and rinsed
- 1/2 cup finely chopped sweet onion (such as Vidalia)
- 1/2 cup finely chopped green bell pepper
- 1/2 cup finely chopped celery
- 1/2 cup sweet pickle relish
- 3 hard-boiled eggs, chopped
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a large bowl, combine the black-eyed peas, onion, bell pepper, celery, pickle relish, and chopped eggs.
- In a small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and pepper.
- Pour the dressing over the pea mixture and stir gently until well combined.
- Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.
- Serve chilled or at room temperature.
Notes
For a tangier salad, add an extra tablespoon of pickle relish or a splash of hot sauce. This salad keeps well in the refrigerator for up to 3 days.
Nutrition
- Calories: 298
- Sugar: 11g
- Fat: 17g
- Carbohydrates: 28g
- Protein: 10g