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Corn & Black-eyed Pea Salad Recipe

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This recipe for Corn & Black-eyed Pea Salad, by , is from The Russell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Elizabeth Bellande


1 (11-oz) can corn kernels, drained
1 (15-oz) can black-eyed peas, drained and rinsed
1/2 cup thinly sliced celery
1 medium red bell pepper, chopped
4 green onions, sliced thin
1/4 cup vegetable or salad oil
3 Tbsp. red wine vinegar
2 Tbsp. honey
1 tsp. fresh lemon juice
1/2 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. red chili powder

In a large bowl, combine the corn, black-eyed peas, celery, bell pepper, and green onions. Set aside. Combine the oil, vinegar, honey, lemon juice, salt, black pepper, and chili powder in a tightly covered container and shake until the dressing is well blended. Pour the dressing over the vegetables and toss well. Cover and refrigerate at least 1 hour, stirring occasionally. Toss before serving.




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