Prep 10 mins
Cook 2 hrs
Really quick bean salad. It goes good with saltine crackers for a quick lunch.
- 3 (15 ounce) cans black-eyed peas, rinsed and drained
- 1 small onion, diced
- 1 small bell pepper, diced
- 1⁄2 cup sugar
- 1⁄2 cup vegetable oil
- 1⁄2 cup white vinegar
- Mix all together and chill for two hours before serving.
I had leftover Black-Eyed Peas, and didn't know what to do with them. Found this recipe, and WOW. This is very good, and couldn't be easier. Served it with several different kinds of crackers, and everyone loved it. jacque#2