Black-eyed peas are a filling and nutritious food.
You can serve corn and black-eyed pea salad either as an entree salad or a side dish. This cold meal complements barbecue foods and is a welcome addition to summertime dining. The salad recipe can help dieters in their weight-loss efforts because the peas are filling and provide such nutrients as iron and zinc. Vegans can also enjoy this salad, as the ingredients can be suitable for a vegan diet.
Instructions
1. Chop 5 green onions into small pieces on a cutting board with a chopping knife and place the onions in a large mixing bowl.
2. Chop 2 stalks of celery into fine pieces and add them to the bowl.
3. Chop 1/2 cup of sweet pickles into small pieces and place them in the bowl.
4. Blend the 3 ingredients together with a wooden spoon.
5. Drain 4 cans of black eyed peas. (Open the lid with a can opener, press the lid against the contents of the can and tilt the can to drain the liquid out of it.) Add the peas to the mixing bowl.
6. Drain 4 small cans of whole-kernel corn and put the corn in the bowl.
7. Drain 1 small jar of chopped pimentos and add them to the salad.
8. Blend the vegetables again with the wooden spoon.
9. Pour 2 tbsp. of vegetable oil into the salad.
10. Add 1/4 cup of red wine vinegar to the salad.
11. Sprinkle 1 tsp. Morton's Nature's Seasoning Blend over the vegetables.
12. Mix the salad with the wooden spoon until thoroughly blended.
13. Chill the salad for 4 hours before serving.
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