Ingredients
4 cup cooked blackeyed peas, - drained
DRESSING
1/2 cup canola oil
1/2 cup peanut oil
1/2 cup red wine vinegar
1 clove garlic
1/4 cup red onions, thinly sliced
1/2 tsp salt
1 dash cayenne pepper
Directions
While peas (either freshly cooked or canned) are draining, mix
dressing. Toss with peas and cover tightly. Refrigerate overnight.
Remove garlic. Refrigerate for several days to enrich flavor before
serving. Serve with a slotted spoon, to mound on crackers or toast
points as an appetizer.
From vegan.zip at Michelle Stewart's SunShine PC Board, Pembroke
Pines, FL. Source unknown. Formatted by Cathy Harned.
Servings: 1 batch
Pickled Blackeyed Peas Recipe brought to you by Recipe Ideas
Categories: Vegetable
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We hope you enjoy this Pickled Blackeyed Peas recipe.
