Recipe: Southern Pea Salad

SOUTHERN PEA SALAD

"This will work with all the Southern shelling peas, such as field peas, black-eyed peas and crowder peas."

FOR THE SALAD:
3 cups cooked, drained, shelled peas (about 3 pounds unshelled)
1 cup kernels from cooked corn, cooled
1 cup finely chopped tomato
1 cup finely chopped green pepper
1/2 cup finely chopped sweet onion
Salt to taste
FOR THE DRESSING:
1/3 cup peanut oil
Scant 1/4 cup cider vinegar
1/2 teaspoon sugar
Hot pepper sauce to taste
FOR SERVING:
Lettuce leaves (optional)
About 6 tablespoons chopped toasted peanuts

In salad bowl, mix peas, corn, tomato, green pepper and onion.

In small bowl, combine dressing ingredients, then add to salad. Toss to blend, add salt, then taste for seasoning.

Heap each serving on lettuce leaf (if desired) and sprinkle with peanuts.

Makes 6 servings
Source: The Kitchen Garden Cookbook by Sylvia Thompson