~Black-Eyed Pea Salad~
Source of Recipe
SweetPeach (Bee)
List of Ingredients
1 (16-ounce) package dried black-eyed peas
6 cups water
2 cups cooked rotella macaroni
1 medium-size sweet red pepper, chopped
1 medium-size green pepper, chopped
3/4 cup canned garbanzo beans
1/2 cup chopped purple onion
1 (6-ounce package) sliced provolone cheese, cut into strips
1 (3 1/2 ounce) package sliced pepperoni, cut into strips
3 tablespoons chopped fresh parsley
1 (0.7-ounce) envelope Italian salad dressing mix
1/4 cup sugar
1/2 teaspoon pepper
4 ounces chicken broth
1/2 cup vinegar
1/4 cup oil
Recipe
Sort and wash peas; place in a large Dutch oven. Cover with water 2 inches above peas; let soak 8 hours. Drain. Add 6 cups water, and bring to a boil. Cover, reduce heat, and simmer 45 minutes or until peas are tender. Drain and let cool.
Combine peas, macaroni, and next 7 ingredients in a large bowl. Toss gently.
Combine dressing mix, sugar, pepper, vinegar, and oil in a jar; cover tightly, and shake vigorously. Pour dressing over pea mixture, stirring gently. Cover and chill salad at least 2 hours before serving.
Yield: 12 servings
Cook's tip: Soak dried peas to soften them before cooking. Drain off the liquid after soaking, and cook the peas in fresh water.
Use chicken broth as part of the marinade. Marinate the salad for 2 hours before serving.
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