I am always on the lookout for new cold vegetable side dishes. I like to keep them in the fridge to have for lunch during the week. It's just easy to fill up a container of something and take it with me to work. So, I found this recipe in one of my FBC cookbooks and thought I'd give it a try. I love black eyed peas so why not? And it's easy...gotta love that!
Black Eyed Pea Salad
2 cans of black eyed peas, drained
1/2 cup chopped green onion
1 small jar chopped pimento
3 stalks of celery, chopped
1 green pepper, chopped
1 can of mushrooms, drained*
1 medium tomato, chopped
8 oz Italian dressing**
Combine vegetables in a bowl. Pour dressing over vegetables and stir to coat well. Chill for several hours, preferably overnight. Drain off the liquid and serve.
*the next time I make this, I may use fresh mushrooms and chop them. Sometimes the texture of canned mushrooms is a little rubbery.
**The Italian dressing I had on hand was a house Italian, so it was a little thicker than the standard Italian, but it worked just fine.
Enjoy!
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