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Black-Eyed Pea Salad Recipe

submitted by reader Frances Barnwell of Marion, NC

Black-Eyed Pea Salad
High Cotton Food Styling and Photography
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Ingredients
1 1/2 to 2 pounds black-eye peas or lady peas, cooked
½ cup thinly sliced red onion
½ cup finely chopped green bell pepper
½ teaspoon minced garlic
1 (4-ounce) jar diced pimientos, drained
¼ cup cider vinegar
¼ cup vegetable oil
1 teaspoon sugar
½ teaspoon salt
1/8 teaspoon black pepper
Hot pepper sauce
Instructions
1. Combine all ingredients in a medium bowl; mix well.
2. Cover and refrigerate at least 12 hours or overnight before serving. Serves 8.
Tips from the Test Kitchen
Tips From Our Test Kitchen: If fresh peas are not available, use 2 (16-ounce) packages 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.

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