American Profile
Black-Eyed Pea Salad

Black-Eyed Pea Salad Recipe

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.

American Profile Cookbooks

American Profile Cookbooks

Did you like this recipe? You can now buy your favorite American Profile recipes as professionally bound cookbooks.
Buy your American Profile cookbooks today


Other Recipe Suggestions

If you liked this Black-Eyed Pea Salad recipe, then you might also like these other tasty recipes.
Share This Recipe With Others:


Discuss this Recipe


There are no current discussions for this recipe. Why not be the first?

discuss this recipe Post your comments on this recipe

Contests
Maxwell Contest
ADVERTISEMENT
FROM OUR SISTER SITE
Relish
Celebrate the America's love of food at RelishMag.com.