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Marinated Black-Eyed Peas
Posted By Nava On May 29, 2008 @ 5:25 pm In Bean Salads,Bean Salads,Bountiful Beans,Salads | No Comments
Black-eyed peas have been an important staple of Southern cookery since they came to southern shores as part of the slave trade from Africa. This appetizing salad hails from traditional Texas home cooking, hence its colloquial name “Texas Caviar.” Adapted from Great American Vegetarian .
Combine all the ingredients, except the lettuce leaves, in a serving bowl and toss well. Cover and allow the salad to marinate, refrigerated, for several hours. Stir occasionally.
When ready to serve, arrange each serving on a bed of 2 or 3 lettuce leaves or a handful of baby greens.
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URLs in this post:
 Great American Vegetarian: http://www.vegkitchen.com/navas-books/great-american-vegetarian/
 Bean Salads: http://www.vegkitchen.com/category/recipes/bountiful-beans/bean-salads/
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