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Black-Eyed Pea Salad

Photo: Tina Cornett; Styling: Leslie Byars Simpson
Yield 8 servings


  • 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

How to Make It

  1. 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.

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