Wednesday, May 16, 2012

Kielbasa Salad

  • 1 pound kielbasa, cut into bite-size pieces
  • 2 cans (15.5 oz) black-eyed peas, rinsed and drained
  • 1 medium tart apple, cored and diced
  • 1 medium green pepper, diced
  • 4 large green onions, chopped
  • 1/3 cup vegetable oil
  • 3 TBS cider vinegar
  • 1 TBS spicy mustard
  • 2 tsp sugar
  • 1 tsp pepper


  1. Brown kielbasa in a large skillet over medium heat. Drain on a paper towel, and set aside.
  2. Combine in a mixing bowl: black-eyed peas, diced apple, green pepper, green onions, and kielbasa.
  3. Mix the dressing ingredients in a cup or small bowl: Whisk together vegetable oil, cider vinegar, spicy mustard, sugar, and black pepper.
  4. Pour dressing over salad ingredients, stir lightly.
  5. Cover and refrigerate for 4 hours, or overnight - prior to serving.

Hint: Next time you shop for groceries, grab a bag of frozen diced green peppers to have on hand *just in case*. Even better, if you find a good sale on fresh green peppers - buy several to prep and freeze when you get them home. This salad is a great meal for hot nights when no one wants to heat up the kitchen. Enjoy!!

I shared this recipe over at Whimsy Wednesday on The NY Melrose Family blog - go check it out!

1 comment:

  1. Oh that looks good! My family loves keilbasa, I'll have to try this one!