Black-Eyed Pea Salad
16 oz. black-eyed peas
2 cups chopped tomatoes
1 cup green peppers, chopped
1/2 cup onion, chopped
1/2 cup rice vinegar
2 t. sugar
Cook peas as directed, drain and chill.
Mix with the rest of the vegetables.
Mix vinegar and sugar and pour over vegetables and peas.
Toss and chill.
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