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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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A homemade dressing helps marry the flavors of this creamy salad. It is a unique contribution to a spring luncheon or barbecue buffet in the summertime. -Olive Foemmel of Chili, Wisconsin Ingredients:
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained |
1 celery rib, chopped |
1 tablespoon finely chopped onion |
1 tablespoon canola oil |
1 tablespoon cider vinegar |
1 tablespoon reduced-fat mayonnaise |
1/4 teaspoon salt |
dash cayenne pepper |
1 medium tomato, chopped |
Directions:
1. In a large bowl, combine the peas, celery and onion. In a small bowl, whisk the oil, vinegar, mayonnaise, salt and cayenne. Stir into vegetable mixture. Cover and chill until serving. Stir in tomato just before serving. Yield: 4 servings.
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