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| Black Eyed Peas Salad 2
Two 15 ounce cans of black eyed peas, rinse & drain (or pkg. dried black eyed peas, sort, soak overnight, cook until firm, but not falling apart)
1/2 cup of red onion rings
1/2 cup of green pepper, chopped
1 small clove garlic, minced
1 teaspoon of sugar
1/4 cup of vinegar
1/4 cup of vegetable oil
1/4 teaspoon of salt
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Dash pepper and dash of hot pepper sauce. Combine peas, onion, green pepper, garlic. Combine other ingredients and pour over peas. Chill covered for 12 hours. Black Eyed Peas Salad
2 teaspoons of Dijon-style mustard
1 1/2 teaspoons of salt
1/2 cup of olive oil
1/2 cup of lemon juice
1/4 teaspoon of black pepper, freshly ground
Two 20 ounce cans of black-eyed peas, drained
1 medium size red onion, chopped
1/2 pound of feta cheese, crumbled
2 tablespoons of chopped fresh parsley
Combine first 5 ingredients in blender or shaker and mix until smooth. Combine black-eyed peas and onion in a large bowl. Pour dressing over vegetables and toss. Refrigerate at least 1 hour (may be prepared to this point several days in advance). Just before serving, add cheese and parsley; toss. |
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