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1/4 cup balsamic vinegar 1/4 cup corn oil 1/4 cup sugar 2 (16-ounce) cans black eyed peas, rinsed and drained 1/2 red pepper, chopped 1/2 green pepper, chopped 1/2 yellow pepper, chopped 1 bunch green onions, chopped Whisk first 3 ingredients until sugar dissolves. Combine peas with vegetables. Toss and coat with dressing. Chill. Will last up to 2 weeks in refrigerator. Yield: 6-8 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |