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Blackeye Pea Salad

Cooked Blackeye Peas
Hidden Valley Ranch Dressing
Salt & Pepper
Water Chestnuts (chopped)
Mix thoroughly and chill before serving.

This entry was posted on Saturday, October 11th, 2008 at 8:26 pm and is filed under Cooking. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

5 Responses to “Blackeye Pea Salad”

  1. chickenfarmer Says:
    October 11th, 2008 at 8:32 pm

    Rena, this sounds great. I love blackeye peas. Can’t wait to try it. Thanks!!

  2. Debi Chaves Says:
    October 11th, 2008 at 8:48 pm

    Are there any particular proportions or do you just mix to taste?

  3. Sara Says:
    October 11th, 2008 at 9:21 pm

    Sounds like a great side dish for a big gathering. I think it would also make a nice meal with a little real hot corn bread on the side.

  4. MG Says:
    October 11th, 2008 at 9:29 pm

    I might chop up a little red onion to add to the flavor of this “chiller” salad.
    Sounds real good with corn bread as Sara said and a tall glass of lemon iced tea. Maybe spiced pears for dessert…with Greek Yougurt dressing? Sounds familiar, huh, Sara.

  5. Needles Says:
    October 13th, 2008 at 7:05 pm

    Rena,
    I have always had blackeye peas, served hot; like a soup, and I love them. I have never had them chilled, I would love to try this salad, I bet it is delicious. Thanks for sharing.

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