Black-Eyed Pea Salad


2-1/2 cups cooked black-eyed peas
1 cup kernel corn
1 cup diced carrots
1 cup diced celery
1 cup diced red bell pepper
2 teaspoons diced red onion
1/4 cup rice vinegar
1/4 cup cilantro leaves
freshly ground pepper


Blanch vegetables in boiling water until just tender. Combine all ingredients and allow to stand for 30 minutes. (Brings good luck for the New Year!)


Makes 6 to 8 servings.

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