Tasty Black-Eyed Pea Salad
Source: Origin: Don's kitchen circa 1988Posted 08-10-93 by DON HOUSTON on C-Cooking
From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253
Special: Salads, Vegetables, Beans
Yield: 6 servings
1 16oz pkg frozen Black-eyed peas
1/2 c Chopped red Bell pepper
2 c Spinach leaves, torn
2 1/4c Water
4 c Lettuce, torn
2 tb Chopped pimientos
1/2 ts Black pepper
1/8 ts Liquid Smoke
1/4c Monterrey Jack Cheese, grated
1/3 c Cider vinegar
1 ts Salt
1 Purple onion, sliced in rings
1/2 ts Red pepper flakes
1 Med. onion chopped
1/2 c Sliced mushrooms, fresh
1 Garlic clove, minced
1/4c Chopped pecans
1 ts Olive oil
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.
This salad recipe and the others following are originals that I have been making for sometime. Most folk seem to enjoy them
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