Prep 20 mins
Cook 0 mins
I found this in the 1988 Southern Living Annual Recipes. This is served at the famous Nutt House in Grandbury, Texas. I have made this for years and taken to potluck dinners. Always loved and requested. I usually leave the pimentos out and add chopped red bell peppers. Be sure to make in advance to allow time for all the flavors to develop. I don't usually bother with adding the additional 2 Tablespoons to the dressing and doesn't seem to make any difference. I also usually reduce the amount of sugar but again still a great, easy salad. It looks really pretty in a clear glass bowl. The next time I make this I will try to take a picture and add it.
- 3 (15 7/8 ounce) cans black-eyed peas, drained and rinsed
- 1 (2 ounce) jar diced pimentos, drained
- 1⁄2 cup red onion, diced
- 1⁄4 cup red wine vinegar, plus
- 2 tablespoons red wine vinegar
- 1⁄4 cup sugar, plus
- 2 tablespoons sugar
- 1⁄4 cup canola oil, plus
- 2 tablespoons canola oil
- 3⁄4 teaspoon ground red pepper
- 1⁄4 teaspoon salt (to taste)
- Combine first 3 ingredients in large bowl. Mix remaining ingredients in a separate bowl. Mix well and pour over pea mixture.
- Cover and chill for at least 3 hours. More is better.
This makes a good salad. I took the poster's advice and cut the sugar. Also, used a yellow bell pepper instead of pimientos. I had dried black-eyed peas that I had cooked and frozen, so it was very easy and convenient. Thank you very much for sharing this recipe with us.