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Black-Eye Salad


Thursday, January 01, 2004
American/Appetizers-Side Dish
2 cans black-eyed peas, drained
3 to 4 green onions, tops & all, sliced
1 small green pepper, chopped
1 small red pepper, chopped
1 large tomato, chopped, or 1 can diced tomatoes, drained
Salt and pepper to taste
Dash of red pepper, optional, but preferable
½ c. salad oil
½ c. apple cider vinegar

Mix all ingredients together in a large bowl. Cover and refrigerate several hours before serving. You can adjust the dressing to suit your own taste, if desired. Enjoy!

Nutrition Facts:
Kimberley Bevins, "Green Country Kitchens"
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