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| Black Eyed Peas Salad 1
Two 15 ounce cans of black-eyed peas, rinsed & drained
1/2 cup of onions, chopped
1/2 cup of green pepper, chopped
1 small garlic clove, minced
2 tablespoons of sugar
1/4 cup of vinegar
1/4 cup of vegetable oil
1/2 teaspoon of salt |
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Combine peas, onion, green pepper and garlic. Stir together all remaining ingredients and pour over vegetable mixture. Chill, covered for at least 12 hours. Black Eyed Pea Salad
2 cups of cooked black eyed peas, drained
1 cup of tomatoes (peeled, seeded, and chopped)
1 cup of shredded carrots
1/2 cup of chopped yellow squash or zucchini
1 small onion, chopped
1/2 cup of vegetable oil
1/4 cup of cider vinegar
1 teaspoon of honey
4 drops hot pepper sauce
Combine peas, tomatoes, carrots, squash and onions in a large bowl. In a jar, with a tight fitting lid, shake together remaining ingredients. Pour over vegetables and toss to coat. Refrigerate salad several hours until well chilled. Makes 4 servings. |
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