County Market Recipes
https://www2.mycountymarket.com/Recipes/Detail/258/
Southwest Black Eyed Pea Noodle Salad
A "do-ahead" salad and cousin to traditional macaroni salad
Yield: Makes 12 servings
Ingredients
check medium to small shell macaroni, cooked al dente, thoroughly drained
1
pound
medium to small shell macaroni, cooked al dente, thoroughly drained
check cider vinegar
2/3
cup
cider vinegar
check olive oil or vegetable oil
1/4
cup
olive oil or vegetable oil
check minced celery (about 2 stalks)
1
cup
minced celery (about 2 stalks)
check chopped green pepper (about 1/2 large)
1/2
cup
chopped green pepper (about 1/2 large)
check green onions, minced
6
green onions, minced
check (2 oz.) chopped pimiento, drained
1
jar
(2 oz.) chopped pimiento, drained
check Worcestershire sauce
3
dashes
Worcestershire sauce
check hot pepper sauce
3
dashes
hot pepper sauce
check minced, roasted green chile pepper
1
Tablespoon
minced, roasted green chile pepper
check salt
1
teaspoon
salt
check freshly ground pepper
1/2
teaspoon
freshly ground pepper
check (15 ounce) black-eyed peas, drained
1
can
(15 ounce) black-eyed peas, drained
check (12 ounce) corn, drained
1
can
(12 ounce) corn, drained
check pitted black olives, drained and chopped
1/2
cup
pitted black olives, drained and chopped
check (2 ounce) green olives with pimiento, drained and chopped
1
jar
(2 ounce) green olives with pimiento, drained and chopped
check mayonnaise (adjust amount as needed)
1/3
cup
mayonnaise (adjust amount as needed)
Directions:
Place macaroni in large bowl. Pour vinegar over and let stand while preparing other ingredients. Add all other ingredients to macaroni and mix well. Cover and refrigerate. Taste for seasoning before serving. Will keep 2 to 3 days in the refrigerator.
Recipe compliments of The French Company
Please note that some ingredients and brands may not be available in every store.
County Market Recipes
https://www2.mycountymarket.com/Recipes/Detail/258/
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