My daughter in law made this salad a few weeks back. I had never thought of using black eyed peas for a cold salad but let me tell you they work perfectly! The recipe comes from Simple & Delicious Magazine. This is great for this time of year since there is no mayo that is used. Nice change from the traditional potato and pasta salad and it's pretty healthy and nutritious too. This is best eaten after it sits in the fridge for several hours or the next day. Don't keep it too long though because the avocado will darken after a day or so. I don't belive this would fall into the "kid friendly" category since it's not the prettiest salad and my son wanted no part of tasting it!
Can you believe it is August already? The summer is going way too fast and I don't want it to end. It's hot out there but I don't care. I'll take this weather any time over cold winter days! I'm hoping to get down to the beach again too before summer is over. Oh, the beach....why can't it be closer!
Drain can of black eyed peas and rinse well. Chop up peppers into any desired size. Cut up avocado into bite size pieces. Cut up 2 tomatoes to desired size. Place in large salad bowl and add 1/3 cup Italian salad dressing. Mix together so all vegetables are covered with dressing. Cover and chill in refrigerator several hours or overnight.
Can you believe it is August already? The summer is going way too fast and I don't want it to end. It's hot out there but I don't care. I'll take this weather any time over cold winter days! I'm hoping to get down to the beach again too before summer is over. Oh, the beach....why can't it be closer!
1 15 ounce can black eyed peas, drained and rinsed
1 avocado, cut into bite size pieces
1 large green pepper, cut up to any desired size
1 large red pepper, cut up to any desired size
2 tomatoes, chopped
1/3 cup Italian salad dressing
Comments
Mary
i could actually do this...and it sounds super. loooooooove black peas. Mmmmm thanks :