Kate’s Black-Eyed Pea Salad Recipe


2 (15 ounce) cans black-eyed peas, drained
1 bunch green onions, chopped
2 stalks celery, chopped
1 medium green bell pepper, chopped
1 (2 ounce) jar diced pimentos, drained
1 (3 ounce) jar bacon bits

1/4 cup sugar
1/4 cup red wine vinegar
1/4 cup olive oil
2 tablespoons balsamic vinegar
salt and pepper to taste


In a large bowl, mix the black-eyed peas, green onions, celery, bell pepper, pimentos, and bacon bits.

In a separate bowl, mix the sugar, red wine vinegar, olive oil, balsamic vinegar, salt, and pepper. Toss with the salad. Cover and chill at least 3 hours before serving.