Black-Eyed Pea Salad

Photo: Tina Cornett; Styling: Leslie Byars Simpson

Recipe from


Ingredients

1 large tomato
1 green bell pepper
2 green onions
6 fresh mushrooms
1 garlic clove
2 (16-ounce) cans black-eyed peas, rinsed and drained
1 cup diced celery
1 (4-ounce) jar diced pimiento, drained
1 (8-ounce) bottle Italian dressing
Lettuce and red cabbage leaves
2 tablespoons cooked, crumbled bacon
1/3 cup sliced green onions

Preparation

Seed and chop tomato; chop bell pepper. Slice 2 green onions and mushrooms, and mince garlic. Place tomato, bell pepper, green onions, mushrooms, and garlic in a large bowl. Stir in peas and next 3 ingredients. Cover and chill, stirring occasionally, 8 hours.

Drain salad, and spoon onto a lettuce-lined platter. Sprinkle with bacon and 1/3 cup sliced green onions.

Note:

February 1998