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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
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. |
Basic-Recipes.com
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