Just Tex-Mex Recipes

 

Bull's Eye Black-eyed Pea Salad

5 cn Black-eyed peas (15 oz ea)
1 c Salad oil
1/4 c Lemon juice
1/2 c Red wine vinegar
4 Cloves garlic; minced
1 bn Green onions; sliced finely, along with their tops
1/2 bn Fresh parsley; fine chopped
1 Red Spanish onion; thinly sliced, separate into rings
1/2 c Sweet pickle relish
1 c Spanish olives, pimento stuffed; sliced
1 c Salted cocktail peanuts

Drain peas and place in bowl. Whisk together oil, lemon juice, vinegar, and garlic and pour over peas. Add remaining ingredients, except peanuts, and toss well. Chill several hours. When ready to serve, garnish with peanuts. Serves about 16

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