Sara Spaugh Pea Salad
| Prep Time: 20 min | Serves: 9 |
| Cooking Time: 0 min | Yield: 9 cups |
This is a recipe we got from The Golden Apple in Winston-Salem, NC. Although this version on livestrong has canned beans, that's not necessary. It's just for convenience. You can use dried beans that you soak yourself or, ideally, fresh beans.
Ingredients
- 1 3/4 cups Shoepeg White Corn
- 1 3/4 cups Black Eyed Peas (canned)
- 1 3/4 cups Sweet Peas-canned
- 1/2 cup Celery
- 1/2 cup Onions
- 1/2 cup Green Peppers (chopped)
- 1/4 cup Sugar
- 1/2 cup Olive Oil
- 1/2 cup White Vinegar
- 1 tsp Salt
- 1/2 tsp Pepper, Black
- 1/4 tsp Garlic Salt
Directions
Dice the celery, onion, and green pepper. Mix the vegetables in a bowl. In another bowl, mix the sugar, oil, vinegar, salt, pepper, and garlic salt in a bowl. Pour the liquid over the vegetables and stir to mix. Refrigerate for 24 hours to let the flavors mix.