The black-eyed peas in this salad will bring you good luck all year -- just remember to have this on your menu on New Year's Day. From the kitchen of Wanda Cupp Thornburg, Moberly MO.

Ingredients

8 serv.

VEGETABLES
(16 ounce) can French style green beans, drained↗1 ounce
(8 ounce) can black-eyed peas, drained (reserve liquid)↗1 ounce
red onion, chopped↗1
green bell pepper, seeded and chopped1
cup celery, chopped↗1 cup
(4 ounce) jar pimientos, drained and diced↗1 ounce
DRESSING
cup vinegar↗1⁄4 cup
cup granulated sugar↗1 cup
pinch salt↗1

Step-by-step instructions

1
Mix vegetables together in Corningware container.
2
Add the dressing ingredients to the reserved black-eyed pea liquid; mix well making sure the sugar dissolves.
3
Pour the dressing over the vegetables and stir.
4
Cover and refrigerate at least 12 hours before serving.

Source: food.com

Original recipe ↗

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