Each time I take this dish to a church supper, I get many, many requests to share the recipe. My family has enjoyed this tasty salad for years, and it works very well alongside ham, brisket or chicken. It is inexpensive to make, and the red onion rings add a nice touch of color to a meal. The real beauty of this salad is that it can be made well ahead of time.
- 2 cans (15 ounces each) black-eyed peas, rinsed and drained
- 1/2 cup red onion rings
- 1/2 cup chopped green pepper
- 1 small garlic cloves, minced
- 1 teaspoon sugar
- 1/4 cup vinegar
- 1/4 cup vegetable oil
- 1/2 teaspoon salt, optional
- Dash pepper
- Dash hot pepper sauce
- In a medium salad bowl, combine peas, onion, green pepper and garlic. Stir together all remaining ingredients and pour over vegetable mixture. Chill, covered for at least 12 hours. Yield: 8 servings.
Originally published as Black-Eyed Pea Salad in Reminisce March/April 1992, p37
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