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Country Kitchen
January 1, 2014 Previous Recipe | Next Recipe
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BLACK-EYED PEA & CORN SALSA
COLLARDS
SWEET CORNBREAD
HOPPIN’ JOHN
BLACK-EYED PEA SALAD
CORNBREAD SALAD
NEW YEAR’S DAY BLACK-EYED PEA SOUP
BLACK-EYED PEA SALAD

Patty Marsh, Limestone County
1 tablespoon vinegar
1 heaping tablespoon mayonnaise
1 heaping tablespoon sugar
16 ounces canned black-eyed peas, rinsed and drained
4 slices bacon, cooked crisp and crumbled
½ cup onion, chopped
½ cup bell pepper, chopped
½ cup celery, chopped
Cayenne pepper, to taste

In a large bowl, mix vinegar, mayonnaise and sugar. Stir in black-eyed peas, bacon and chopped ingredients. Sprinkle with cayenne as desired. Chill before serving.





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