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Black-Eyed Pea Salad Recipe




Source of Recipe


Source: Light & Tasty magazine


List of Ingredients




6 ounces small shell pasta, cooked and drained

1 can (15 ounces) black-eyed peas, rinsed and drained

1 cup sliced green onions

3/4 cup diced seeded peeled cucumber

3/4 cup diced green pepper

3/4 cup diced seeded tomato

1 small jalapeno pepper, seeded and finely chopped*

For the Dressing:

3 tablespoons canola oil

1/4 cup red wine vinegar or cider vinegar

1 teaspoon sugar

1 teaspoon dried basil

1 teaspoon chili powder

1 teaspoon hot pepper sauce

1/2 teaspoon seasoned salt





Recipe



In a salad bowl, combine the first seven ingredients.


In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, basil, chili powder, hot pepper sauce and seasoned salt; shake well. Pour over salad and stir to coat. Cover and refrigerate for at least 2 hours before serving.