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Zesty Black-Eyed Pea Salad Recipe

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

Elizabeth Cosby
Added: Thursday, July 9, 2009


2 (15.8 oz) cans black-eyed peas, rinsed and drained
1 c. chopped celery
1 c. chopped green pepper
1 c. peeled, chopped tomato
1/3 c. sliced green onions
1 clove garlic, minced
1 (4.5 oz) jar sliced mushrooms, drained
1 (4 oz) jar diced pimiento, drained
1 (8 oz) bottle Italian salad dressing
Lettuce leaves
1/2 c. sliced green onions
3 slices bacon, cooked and crumbled

Combine first 9 ingredients in a large bowl, tossing gently. Cover and chill at least 8 hours, stirring occasionally. Drain vegetable mixture, and spoon into a lettuce - lined serving bowl; sprinkle with 1/2 cup sliced green onions and crumbled bacon.




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