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Black-Eyed Pea Salad

Source: Taste of Home
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  6 Servings
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
Black-Eyed Pea Salad Recipe at
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.

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Recipe reprinted by permission of Reiman Publications, LLC. © 2002. All rights reserved.
Date Added: 01/01/2008
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