Black-Eyed Pea Salad
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Black-Eyed Pea Salad
Yield: 18 servings
- 32
-
(or 6 cups fresh black-eyed peas)
- ½
- ½
- 1
- ½
- 2
- 1
- 2
-
1
tablespoon freshly-ground black pepper
- 8
- 1
Bring 2 quarts water to boil. Add 1 teaspoon salt and peas and boil until tender, about 30 minutes. Drain.
Mix corn, pimentos, green onions, olives, tomatoes, sugar, 1 tablespoon paprika, pepper and salt to taste until well-blended. Add ½ bottle Italian dressing, and more to taste or if mixture appears too dry. Chill at least 2 hours.
Place romaine lettuce leaves in serving bowl. Put pea salad on top of leaves and sprinkle with remaining 1 tablespoon paprika.
This recipe yields 18 to 24 servings.
Each of 24 servings: 130 calories, 593 mg sodium, 4 mg cholesterol, 8 grams fat, 14 grams carbohydrates, 2 grams protein, 0.75 gram fiber
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