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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
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!

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