Marinated Black-Eyed Pea Salad

Delicious cold black-eyed pea salad!!


    • 1 16-oz can black eyed peas, drained
    • 1 11-oz can shoepeg corn, drained
    • 2 tomatoes, chopped
    • 1/4 purple onion, chopped
    • 1 green bell pepper, chopped
    • 1/2 c Splenda (or sugar)
    • 1/2 c Apple Cider Vinegar
    • 1/4 c canola oil
    • 1/2 t Lawry’s Seasoning
    • 1/2 t ground black pepper


    1. In a large bowl, combine peas, corn, tomatoes, onion and bell pepper. In a medium bowl, combine Splenda, vinegar, canola oil, pepper and Lawry’s. Pour over vegetables and refrigerate overnight.


You can substitute 2 teaspoons of Tabasco instead of the Lawry's and black pepper. You can also serve this salad over salad or mixed greens, but it is delicious just by itself.
YIELD 2 quarts • ACTIVE TIME 15 minutes • TOTAL TIME 12 hours