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Black Eyed Pea Salad


  • 1 (15 oz.) can whole grain corn, drained
  • 1 (15 oz.) black-eyed peas, rinsed and drained
  • 3/4 cup onion, diced, (I like sweet onion)
  • 3/4 cup bell pepper, diced
  • 1/2 cup sugar or Splenda
  • 1/2 cup vinegar
  • 1/4 cup oil
  • 2 Tbsp. water


  1. In serving bowl, combine peas, corn, onion and bell pepper.
  2. In a jar combine water, oil, vinegar and sugar or sweetener.
  3. Shake and pour over combined veggies, stir well to coat.
  4. Refrigerate to marinate overnight or for a few hours.

By Bee from Chapel Hill, NC

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