A friend of mine from “back home” said this is a staple of their New Years Day tradition. It’s a little different take on the two blackeyed pea salad recipes I included in the New Years Favorites recipe collection and it sounds delicious!
Serves: 10-12
Source: Greg Thomas
Ingredients:
3/4 cup vinegar
3/4 cup sugar
1 Tbsp water
1 tsp salt
1/4 tsp black pepper
1 can Early June peas (Le Sueur), drained
1 can shoepeg corn, drained
1 jar pimento, drained
1 C celery, finely chopped
1 C onion, finely chopped
Directions:
Combine first five ingredients in a saucepan and boil for 1 minute. Remove from heat and cool completely.
Then combine peas, corn, pimento, celery and onion in a bowl. Pour cooled liquid over vegetable mixture. Toss lightly, cover tightly, and refrigerate overnight.
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