Rate This Recipe
Rated 0 out of 5
Over Night Marinated Black Eyed Pea Salad
2 (15 oz.) cans black eyed peas with snaps, drained
1/2 cup red onions, thinly sliced and separated into rings
1/2 cup chopped green pepper
1/2 clove garlic
1/4 cup sugar
1/2 cup vinegar
1/4 cup vegetable oil
1/2 teaspoon salt
Dash of pepper
Dash of hot sauce
Instructions
Combine peas, onions, and green pepper in a medium bowl. Stick a toothpick through the garlic, add to vegetables. Combine remaining ingredients stirring well. Add to vegetable mixture and toss lightly to coat. Cover; refrigerate at least 12 hours. Remove the toothpick with garlic before serving. Yield: 6 to 8 servings.
Login to post a comment of your own
Get answers to any questions that you may have, or simply make your opinions known.