| Tasty Black-Eyed Pea Salad
one 16 ounce package of black-eyed peas
2 1/4 cups of water
2 tablespoons of chopped pimientos
1/8 teaspoon of liquid smoke
1/3 cup of cider vinegar
1 teaspoon of salt
1/2 teaspoon of red pepper flakes
1 medium onion chopped
1 garlic clove, minced
1 teaspoon of olive oil
1/2 cup of chopped red bell pepper
2 cups of spinach leaves, torn
4 cups of lettuce, torn
1/2 teaspoon of black pepper
1/4 cup of Monterrey Jack Cheese,
1 Purple onion, sliced
1/2 cup of sliced mushrooms, fresh
1/4 cup of chopped pecans |
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Bring 1.5 cups of water to a boil, add the frozen peas, the pimiento, Liquid Smoke, chopped onion, vinegar, and garlic. Reduce to simmer and cook for 45 minutes. Remove from heat, pour off water, and refrigerate for at least 6-8 hours. Combine all other ingredients in a large salad bowl. Mix in the black-eyed peas. Cover and refrigerate for 1 hour or more, then serve. This salad recipe and the others following are originals that i have been making for sometime. Most folk seem to enjoy them. Origin: Dons kitchen circa 1988 Posted 08-10-93 by DON HOUSTON on C-Cooking From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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