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This recipe for Black-Eyed Pea Salad is very versatile. It is wonderful for using fresh garden produce but you could use frozen or canned. We like it with the ham in it but you could use chicken or leave the meat out. You can double the recipe or cut it in half. It keeps well in the refrigerator for several days.
4 cups cooked dried black-eyed peas or 2 (15 ounce) cans, drained
1 green pepper, chopped
1 small cucumber, peeled and chopped
1 cup cooked fresh corn or could use canned or frozen
1 large tomato, chopped
1/2 to 1 cup chopped purple onion or can use green onions
1 cup cooked chopped ham, (optional)
1 teaspoon celery seeds or 1/2 cup chopped celery
1 tablespoon white granulated sugar
2 tablespoons white vinegar
2 tablespoons oil such as canola, olive or vegetable
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon minced garlic, (optional)
1/2 teaspoon cumin (optional)
few drops hot sauce (optional)
Combine all ingredients along with spices, sugar, vinegar and oil. Mix well with spoon. Refrigerate for several hours or overnight before serving. Makes 6 cups. Enjoy!
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