Black-Eyed Pea Salad Recipe
submitted by reader Frances Barnwell
of Marion, NC
Ingredients
Two 15-ounce cans black-eyed peas, rinsed and drained
½ cup thinly sliced red onion rings
½ cup finely chopped green bell pepper
½ teaspoon minced garlic
One 4-ounce jar diced pimientos, drained
¼ cup cider vinegar
¼ cup vegetable oil
1 teaspoon sugar
½ teaspoon salt, or to taste
1/8 teaspoon black pepper, or to taste
Hot pepper sauce, to taste
Instructions
1. Combine the peas, onion rings, bell pepper, garlic, pimientos, vinegar, oil, sugar, salt, pepper, and hot pepper sauce in a medium bowl; mix well.
2. Cover the bowl with plastic wrap and refrigerate at least 12 hours or overnight before serving. Serves 8.
Tips from the Test Kitchen
Tips From Our Test Kitchen: If canned black-eyed peas are not available, use one 16-ounce package frozen peas and cook according to the package directions. Pour the cooked peas into a colander and rinse under cold running water. Shake off excess liquid and season with salt.
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