"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Black-Eyed Pea Salad Recipe

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This recipe for Black-Eyed Pea Salad, by , is from Joan Stewart's Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joan Stewart
Added: Wednesday, June 25, 2008


1 16 oz. pkg. dried black-eyed peas
6 cups water
1 6 oz. jar marinated artichoke hearts,undrained
2 cups cooked rotelle macaroni
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
3/4 cup canned garbanzo beans
1/2 cup chopped purple onion
1 6 oz. pkg. sliced provolone cheese, cut into strips
1 3 1/2 oz. pkg. sliced pepperoni, cut into strips
3 tbsp. chopped fresh parsley
1 (.7oz) envelope Italian salad dressing mix
1/4 cup sugar
1/2 tsp. pepper
1/2 cup vinegar
1/4 cup vegetable oil

Sort and wash peas; place in a large Dutch oven. Cover with water 2" above peas; let sock 8 hours. Drain. Add 6 cups water, and bring to a boil. Cover, reduce heat, and simmer 45 minutes or until peas are tender. Drain and cool.

Drain artichoke hearts, reserving liquid. Chop artichokes, and set aside.

Combine peas, chopped artichoke, macaroni, and next 7 ingredients in a large bowl. Toss gently.

Combine reserved artichoke liquid, dressing mix, sugar, pepper, vinegar, and oil in a jar; cover tightly, and shake vigorously. Pour dressing over pea mixture, stirring gently. Cover and chill salad at least 2 hours before serving.

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Number Of Servings:
Personal Notes:
Personal Notes:
Great to take as a side dish.




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