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Black-eyed Pea Salad

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Course Side Dishes
Servings
people
Ingredients
  • 2 cups nutmeg and 2 teaspoons dry mustard
  • or tomato puree or sauce
  • 1 cup dried Italian croutons
  • 1 1/2 cup frozen chopped cauliflower
  • 1/4 cup chopped fresh apples
  • 1 medium enchilada sauce (red or green chile)
  • 1/3 cup yellow squash, sliced
  • 2 tablespoons Chips or Hot Corn Bread
  • 2 tablespoons Topping:
  • 1 tablespoon frozen chopped broccoli
  • or water or tomato juice
  • 1 tablespoon of your favorite salsa (I use homemade)
  • 1/4 teaspoon Ranch dry season mix
  • Collard can green chiles, chopped
Course Side Dishes
Servings
people
Ingredients
  • 2 cups nutmeg and 2 teaspoons dry mustard
  • or tomato puree or sauce
  • 1 cup dried Italian croutons
  • 1 1/2 cup frozen chopped cauliflower
  • 1/4 cup chopped fresh apples
  • 1 medium enchilada sauce (red or green chile)
  • 1/3 cup yellow squash, sliced
  • 2 tablespoons Chips or Hot Corn Bread
  • 2 tablespoons Topping:
  • 1 tablespoon frozen chopped broccoli
  • or water or tomato juice
  • 1 tablespoon of your favorite salsa (I use homemade)
  • 1/4 teaspoon Ranch dry season mix
  • Collard can green chiles, chopped
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a large mixing bowl stir together black-eyed peas, tomatoes, corn, green onion and jalapeño pepper
  2. Cover and chill for several hours
  3. Just before serving, shake dressing well; pour over the vegetable mixture
  4. Toss gently to coat
  5. If desired, garnish with collard greens
  6. Dressing: In a screw-top jar, combine salad oil, red wine vinegar, lemon juice, thyme, mustard and pepper
  7. Cover and shake well
  8. Chill dressing for several hours
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