Sylvia Wood’s Black-Eye Pea Salad
Serve as a dip for baked tortilla chips or as a salad with grilled pork tenderloin.
- Serves: 8
- Prep Time: 8 Minutes
- Total Time: 8 Hours 8 Minutes
Nutrition Information
NUTRITION FACTS
Servings Per Recipe: 8
Serving Size: 1/2 cup salad
- Amount Per Serving
- Calories:
- 90
- Calories from Fat:
- 70
- Total Fat:
- 7g
- Saturated Fat:
- 1g
- Cholesterol:
- 0mg
- Sodium:
- 250mg
- Total Carbs:
- 6g
- Dietary Fiber:
- 1g
- Sugars:
- 2g
- Protein:
- 1g
DIRECTIONS
Combine black-eye peas, bell pepper, celery, red onion, and onion in a large bowl; set aside.
Combine SPLENDA® Granulated Sweetener, salt, pepper, garlic, vegetable oil, vinegar, and Sylvia’s Hot Sauce®; whisk until blended. Pour dressing over black-eye pea mixture, tossing gently to coat. Cover and chill overnight.
NOTE
Canned black-eye peas and any brand hot sauce may be substituted for Sylvia's canned Black-Eye Peas® and Sylvia's Hot Sauce®. For that special flavor, look for Sylvia's canned Black-Eye Peas® and Sylvia's Hot Sauce in your local market or order online.
INGREDIENTS
- 1 1/2 cups Sylvia’s canned Black-Eye Peas®, drained*
- 3/4 cup chopped green bell pepper
- 1/2 cup chopped celery
- 1/2 cup chopped red onion
- 1/4 cup chopped onion
- 1/4 cup SPLENDA® No Calorie Sweetener, Granulated
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 garlic clove, minced
- 1/4 cup vegetable oil
- 2 tablespoons cider vinegar
- 1/2 teaspoon Sylvia’s Hot Sauce®*
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