You are here

Black-Eyed Pea Salad

southern.chef's picture
Ingredients
  Frozen black eyed peas 16 Ounce
  Chopped green pepper 1⁄4 Cup (4 tbs)
  Chopped onion 1⁄4 Cup (4 tbs)
  Sliced ripe olives 1⁄4 Cup (4 tbs)
  Diced pimiento 3 Tablespoon
  Vegetable oil 1⁄4 Cup (4 tbs)
  Cider vinegar 1⁄4 Cup (4 tbs)
  Red wine vinegar 2 Tablespoon
  Water 2 Tablespoon
  Garlic salt 1⁄4 Teaspoon
  Pepper 1 Teaspoon
  Hot sauce 1 Dash
Directions

Cook black-eyed peas according to package directions, drain.
Combine peas and green pepper, onion, olives, and pimiento in a medium bowl.
Combine oil and remaining ingredients in a jar.
Cover tightly, shake vigorously.
Pour dressing over vegetable mixture, toss gently to coat.
Cover salad, and chill for 2 to 3 hours.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Servings: 
6

Rate It

Your rating: None
4.209375
Average: 4.2 (16 votes)