Recipe - Tasty Black-Eyed Pea Salad

1 16oz pkg frozen Black
eyed peas
2 One fourth cup Water
2 tablespoon Chopped pimientos
1/8 teaspoon Liquid Smoke
1/3 cup Cider vinegar
1 teaspoon Salt
One half teaspoon Red pepper flakes
1 Med. onion chopped
1 Garlic clove, minced
1 teaspoon Olive oil
One half cup Chopped red Bell pepper
2 cup Spinach leaves, torn
4 cup Lettuce, torn
One half teaspoon Black pepper
One fourth cup Monterrey Jack Cheese,
grated
1 Purple onion, cut or sliced up
in rings
One half cup Sliced mushrooms, fresh
One fourth cup Chopped pecans

Bring 1.5 cups of water to a boil, add the frozen peas, the pimiento,
Liquid Smoke, chopped onion, vinegar, and garlic. Reduce to simmer
and cook for 45 minutes. Remove from heat, pour off water, and
refrigerate for at least 68 hours. Combine all other ingredients in
a large salad bowl. Mix in the blackeyed peas. Cover and refrigerate
for 1 hour or more, then serve.

This salad recipe and the others following are originals that i have
been making for sometime. Most folk seem to enjoy them.

Origin: Don's kitchen circa 1988

Posted 081093 by DON HOUSTON on CCooking

From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator at net/node 004/005

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip