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Black-Eyed Pea Salad

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“This is a very different kind of salad that was originally published in a Better Homes and Gardens Holiday Cooking magazine with the Greens Stuffed Ham (#200036). We like to use this recipe as a unique way to serve the traditional Black-eyed peas for New Years Day. (The cooking time below reflects the chilling time).”
24hrs 15mins

Ingredients Nutrition


  1. In a storage bowl with a lid, stir together the black-eyed peas and the onion rings.
  2. In a separate bowl, whisk together the oil, vinegar, water, sugar, garlic, rosemary, salt and pepper.
  3. Pour the vinegar mixture over the black-eyed peas and onions; toss to coat.
  4. Cover and chill 2 to 24 hours.
  5. To serve, line 12 salad plates with the mixed salad greens.
  6. Divide the black-eyed peas, onions and dressing equally between the 12 plates.
  7. Great with Greens Stuffed Ham and a potato side dish.

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