Dear Abby’s Black-Eyed Pea Salad
16-oz. pkg. black-eyed peas, cooked
2 cups chopped tomatoes
1 cup chopped green pepper
1/2 cup chopped onion
1/2 cup rice vinegar
2 tsp sugar
Cook peas according to package directions, drains and refrigerate until chilled.
In medium bowl, combine peas, tomatoes, green pepper and onion; mix well.
In small bowl, combine vinegar and sugar; pour over pea mixture; toss. Chill at least 30 minutes before serving. Makes: 4 to 6 servings.
TIP: 1/2 cup sliced green onions may be substitutted for onion
Source: Dear Abby’s favorite recipes, by Abigail Van Buren - 1987, 1988.