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Ingredients
- 2 16 oz. cans black-eyed peas; drained
- 1/2 cup chopped red onion
- 1/2 cup chopped green bell pepper
- 1/2 clove garlic; minced
- 1/4 cup vinegar
- 1/4 cup sugar
- 1/4 cup sugar
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Recipe Info
Category : Salads
Rating : 0
Contributor : marc
Print Recipe
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Directions
Toss together peas, onion, green pepper and garlic. In separate bowl, combine remaining ingredients. Add a dash of hot sauce, if desired. Mix well. Pour oil and vinegar mixture over pea mixture. Cover and place in refrigerator for at least 12 hours before serving.
Serves 6 to 8.
**NOTE: I do not use any oil or the hot sauce. I do sprinkle in coarse ground black pepper. Also I use Splenda instead of sugar and increase the vinegar and Splenda to 1/3 cup each, otherwise the pea mixture is not covered very well. I put mine in a gallon, ziplock freezer bag; removing all the air so that the peas are completely covered.
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