Black-eyed Pea Salad |
| 1 can of black-eyed peas 1/4 cup white or apple cider vinegar 2-3 tsps sugar ( to taste but not too sweet) 1 small onion of your choice, diced fine 1 small green bell pepper, diced fine 1 cup mayonnaise dash of hot sauce or to taste 1/4 to 1/2 head of cabbage. 1 to 1/12 tsps cilantro (dried) 2 tbsp chopped parsley ( dried) salt and pepper to taste Drain and rinse peas well. Put in a medium size bowl and add rest of the ingredients except the cabbage. Chop the cabbage in bite size or what ever size you prefer. Place salad in the refrigerator until ready to serve. Just before serving, add the cabbage and toss well. The cabbage and the onions and bell peppers will give it a crunch type texture. This salad is good the next day even if the cabbage is wilted. The older it gets, the better it tastes. Will keep up to one week in the refrigerator. I double this recipe when I make it for company or going for a pot luck. There is never any left overs. I even double it when I make it for myself. It is good as a side dish with any meal and meat. Eat and enjoy. |
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