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Black-Eyed Pea Salad

Black-Eyed Pea Salad
2 votes, 3.00 avg. rating (66% score)
by in Dec 1998

Yield: Makes 6 to 8 servings.

Ingredients:

  • 2-1/2 cups cooked black-eyed peas
  • 1 cup kernel corn
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 cup diced red bell pepper
  • 2 teaspoons diced red onion
  • 1/4 cup rice vinegar
  • 1/4 cup cilantro leaves
  • freshly ground pepper

Instructions:

Blanch vegetables in boiling water until just tender. Combine all ingredients and allow to stand for 30 minutes. (Brings good luck for the New Year!)
Updated Wednesday, February 9th, 2005

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2 Responses to Black-Eyed Pea Salad

  1. Anonymous June 23, 2005 at 3:28 pm #

    Did not blanch veggies, and added a little salt nd Italian dressing, used rinsed canned peas. We loved it and it was a hit with everyone! Super summer salad.

  2. Jane Ellsworth June 4, 2009 at 6:50 pm #

    In order to be anywhere near authentic, this recipe should have at least two (2) jalapeno peppers diced into it. This recipe should have a bite to it.

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