Tasty Black-Eye Pea Salad 1 16oz pkg frozen Black eyed peas
2 1/4 c Water
2 T Chopped pimientos
1/8 ts Liquid Smoke
1/3 c Cider vinegar
1 ts Salt
1/2 ts Red pepper flakes
1 Med. onion chopped
1 Garlic clove, minced
1 ts Olive oil
1/2 c Chopped red Bell pepper
2 c Spinach leaves, torn
4 c Lettuce, torn
1/2 ts Black pepper
1/4 c Monterrey Jack Cheese, grated
1 Purple onion, sliced in rings
1/2 c Sliced mushrooms, fresh
1/4 c Chopped pecans
Bring 1.5 cups of water to a boil, add the frozen peas, the pimiento,
Liquid Smoke, chopped onion, vinegar, and garlic. Reduce to simmer
and cook for 45 minutes. Remove from heat, pour off water, and
refrigerate for at least 6-8 hours. Combine all other ingredients in
a large salad bowl. Mix in the black-eyed peas. Cover and refrigerate
for 1 hour or more, then serve. Tasty Black-Eye Pea Salad printer friendly version located here. (Just the recipe. Nothing else.)
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