corn chip black-eyed and green pea salad

(1 rating)
Blue Ribbon Recipe by
Lisa G. Sweet Pantry Gal
Buffalo, NY

Made some sides for a baby shower. I made the typical pasta and potato salad but wanted something different. Came up with this pea salad with an Italian flair. It was a hit!! This made a lot, so adjust for family serving.

Blue Ribbon Recipe

The combination of black-eyed peas and sweet peas makes this different from any pea salad you've tried. Mixing in the crumbled bacon and crushed corn chips right before serving keeps them crisp. They also add a salty flavor. The slightly sweet and tangy dressing is creamy and brings the ingredients together. Great for summer potlucks, picnics, and cookouts.

— The Test Kitchen @kitchencrew
(1 rating)
yield 6 serving(s)
prep time 1 Hr 30 Min
method No-Cook or Other

Ingredients For corn chip black-eyed and green pea salad

  • 1 bag
    frozen peas (12 oz)
  • 1 bag
    frozen black-eyed peas (12 oz)
  • 1 c
    shredded cheddar cheese
  • 1/4 c
    mayonnaise
  • 1/4 c
    sour cream
  • 1 c
    creamy Italian dressing
  • 2 stalk
    green onions, chopped
  • salt, to taste
  • black pepper, to taste
  • 1 1/2 c
    crushed corn chips
  • 3 slice
    bacon, cooked and chopped

How To Make corn chip black-eyed and green pea salad

  • Thaw and drain peas.
    1
    Thaw and drain peas.
  • Combine all ingredients except the corn chips and bacon.
    2
    Combine all ingredients except the corn chips and bacon.
  • Salt and pepper to taste.
    3
    Salt and pepper to taste.
  • Refrigerate for at least one hour.
    4
    Refrigerate for at least one hour.
  • Right before serving mix in 1/2 cup corn chips. Top with the rest of the corn chips, bacon, and a few chopped green onions.
    5
    Right before serving mix in bacon and 1/2 cup corn chips. Top with the rest of the corn chips, bacon, and a few chopped green onions.
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