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Marinated Black-eyed Pea Salad Recipe

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

Dorothy Smith
Added: Thursday, November 6, 2008


1 1/2 cups water
1 medium onion halved
1/2 t salt
1/2 t dried crushed red pepper
1/8 t hickory-flavored liquid smoke
1 (16 oz) pkg. frozen black-eyed peas
1/2 cup raspberry wine vinegar
1/4 cup water
3 T chopped fresh parsley
1 clove garlic, minced
1 t olive oil
1/4 t salt
1/4 t pepper
1/2 cup chopped sweet red pepper
1/3 cup small purple onion rings
leaf lettuce

Combine first 5 ingredients in a medium saucepan; bring to a boil. Add peas; return to a boil. Cover, reduce heat, and simmer 40-45 min. or until peas are tender. Remove and discard onion; drain. Rinse with cold water, and drain. Place in a medium bowl; set aside. Combine raspberry vinegar and next 7 ingredients. Pour over peas, tossing to coat. Cover; refrigerate 8 hours, stirring occasionally. Stir in purple onion. Serve on lettuce lined plates




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