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Black-Eyed Pea Salad Recipe

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This recipe for Black-Eyed Pea Salad, by , is from The Jamison Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Doris Wells
Added: Tuesday, September 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup granulated sugar
1/4 cup olive oil
1/4 cup cider vinegar
1 cup dried black-eyed peas, cooked and drained
(or 2 -15 oz.cans black-eyed peas,
rinsed & drained)
1 med. red bell pepper, finely chopped
1 med.yellow bell pepper, finely chopped
2-3 green onions, finely chopped
Salt and pepper to taste

Directions:
Directions:
In a small saucepan over medium heat, stir together the sugar, oil and vinegar until sugar dissolves. Remove from heat and cool to room temperature. Combine the peas, bell peppers and onion. When the oil and vinegar mixture is no longer hot, pour over the vegetables and stir to combine. Season to taste with salt and pepper. Chill for at least 2 hours or overnight before serving.

Toss in corn or other veggies and herbs to create your own interesting combination. Replace the oil, vinegar, and sugar mixture with 3/4 c.bottled Italian dressing and use the canned black-eyed peas for a quick and easy salad.
.

Number Of Servings:
Number Of Servings:
6-8

 

 

 

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