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Platted up serving of Pickled Black Eye Pea Salad.

Pickled Black-Eye Pea Salad

Pickled Black-Eye Pea Salad
Recipe By:
  • 5 (15-oz.) cans black-eyed peas, drained
  • 3 (2¼ –oz.) cans pitted, sliced black olives, drained
  • 1 large red bell pepper, chopped
  • 1 large green bell pepper, chopped
  • 2 ½ c. sliced red onions
  • 2 T. minced garlic
  • 2 c. good olive oil
  • ¾ c. red wine vinegar
  • Minced fresh parsley, garnish
  • Salt and black pepper to taste
  • 1 t. Tabasco or to taste
  • 2 c. cooked macaroni, optional
  1. Combine peas, olives, bell peppers, onions, and garlic in a container.
  2. In another bowl, mix olive oil, vinegar and parsley.
  3. Pour over the pea mixture.
  4. Add parsley and season to taste.
  5. If you want to add more to the pea salad, add the pasta.
  6. Refrigerate, covered for at least 24 hours.
******Serve cold or room temperature. Always taste for seasoning after the 24 hour marinating time. This is a great dish to serve to large crowds and can sit out on the counter without worries!

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