Tasty Black-Eyed Pea Salad

[Guest guest]

Tasty Black-Eyed Pea Salad

 

1 16 oz pkg frozen black eyed peas

2 1/4 cups water

2 tablespoons chopped pimientos

1/8 teaspoon liquid smoke

1/3 cup cider vinegar

1 teaspoon salt

1/2 teaspoon red pepper flakes

1 medium onion chopped

1 garlic clove, minced

1 teaspoon olive oil

1/2 cup chopped red bell pepper

2 cups spinach leaves, torn

4 cups lettuce, torn

1/2 teaspoon black pepper

1/4 cup Monterrey Jack cheese, grated

1 purple onion, sliced

rings

1/2 cup sliced mushrooms, fresh

1/4 cup chopped pecans

 

Bring 1.5 cups of water to a boil, add the frozen

peas, the pimiento, Liquid Smoke, chopped onion,

vinegar, and garlic. Reduce to simmer and cook for 45

minutes.

Remove from heat, pour off water, and refrigerate for

at least 6-8 hours.

Combine all other ingredients in a large salad bowl.

Mix in the black-eyed peas. Cover and refrigerate for

1 hour or more, then serve.

 

 

 

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