Blackeye Pea Salad

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

Published by rko777

I am a novice writer and painter who loves to be creative. I love singing but can't sing without a hymnal, except for children's songs. I love to make up my own songs and love the old hymns. I love to garden and got that love from my Mom and Dad who taught be everything I know from planting to harvesting to canning. I'm happy gardening, walking with my pug, JD Sir Winston Churchill, painting, and crafting. I love to spend Saturday's sitting in my rocker going through a bible study. I love working with elementary school aged children and seeing them use their creative gifts. I have taught Sunday school for a number of years and taught in the public schools for 18 years. I might say I'm retired but I spend most of my time subbing and enjoy it immensely. The kids spark my own creativeness.

5 thoughts on “Blackeye Pea Salad

  1. 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.

  2. 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.

  3. 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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