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Black-eyed Pea Salad
32 oz Frozen black-eyed peas
(or 6 cups fresh black-eyed peas)
1/2 c Canned corn kernels
1/2 c Pimentos
1 c Chopped green onions
1/2 c Sliced black olives
2 lg Tomatoes; diced
1 tb Sugar
2 tb Paprika
1 tb Pepper
8 oz Zesty Italian dressing
1 lg Romaine lettuce head
Bring 2 quarts water to boil. Add 1 teaspoon salt and peas and boil until
tender, about 30 minutes. Drain. Mix corn, pimentos, green onions, olives,
tomatoes, sugar, 1 tablespoon paprika, pepper and salt to taste until
well-blended. Add 1/2 bottle Italian dressing, and more to taste or if
mixture appears too dry. Chill at least 2 hours. Place romaine lettuce
leaves in serving bowl. Put pea salad on top of leaves and sprinkle with
remaining 1 tablespoon paprika. Yields 18 to 24 servings.
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