Pea Salad Recipe Vegetable Salads or a Black Eyed Pea Salad

The following pea salad recipe is best made with frozen peas. If you are learning how to make salads, I personally prefer fresh or frozen peas over canned peas for all recipes. If you have fresh peas, just drop them in hot boiling water for a couple of minutes, then cool them by running cold water oven them in a strainer. These make a great addition to most salads.

This pod shaped vegetable is a cool season vegetable. It is harvested before the hot summer temperatures arrive. It is quick and easy to freeze peas and they will taste just like fresh from the garden in all your summer salads.

PEA SALAD

• 2 Boxes frozen petite peas, thawed


• 1 Can drained whole kernel corn


• 1 Can French style green beans drained


• 1 Small jar chopped pimentos


• 1 medium chopped onion


• ½ Cup chopped celery


• ¾ Cup sugar


• ¾ Cup red wine vinegar


• ½ Cup vegetable oil


• 1 Teaspoon salt


• 1/8 Teaspoon black pepper

Combine in a large bowl, the peas, corn, green beans, pimentos, onion and celery. In a small bowl mix together the sugar, vinegar, oil, salt and pepper; mix well. Pour mixture over the vegetables and stir to blend. Cover and refrigerate until ready to serve.

Although not like a regular pea salad, this salad is delicious. (I consider the black eyed pea more like a bean)

BLACK EYED PEA SALAD

• 20 Ounces black eyed peas, cooked


• 1 Medium chopped onion


• 1 Medium chopped green bell pepper


• 3 Stalks chopped celery


• ¼ Cup red wine vinegar


• ¼ Cup vegetable oil


• ¼ Cup sugar


• Dash tobacco sauce


• Salt/ pepper to taste

Cover beans with water, cover with lid and cook until tender. Drain beans in a strainer. Place beans in a large bowl. Add the onion, green pepper and celery. In a small bowl combine the vinegar, oil and sugar. Mix well and pour over the bean mixture. Season with salt and pepper to taste. Add a dash of tobacco and blend well. Cover and refrigerate until ready to serve.

PEA SALAD RECIPE

• 2 Pounds shelled peas (cook and cool with cold running water)


• ¾ Cup chopped red onion


• 1 Cup (small) cubed Monterey Jacked cheese


• 1 Cup (small) cubed Cheddar cheese


• 1/3 Cup cashew halves


• 2 ½ Teaspoons curry powder


• 4 chopped hard boiled eggs


• ½ Cup mayonnaise (more if preferred)


• Salt/pepper to taste


• Cashews for garnish

Drain peas completely; place in large bowl.

Add remaining ingredients and blend well.

Spoon into a bowl with a cover; garnish top with cashews.

Cover and refrigerate for a couple of hours.

For more delicious recipes check the links below.

• Bean recipes


• Cauliflower salad recipe


• Kidney bean salad


• Green bean salad recipe

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