Ingredients

16-oz. package frozen black-eyed peas
2-1/4 C. water
2 Tbsp. chopped pimientos
1/8 tsp. liquid smoke
1/3 C. cider vinegar
1 tsp. salt
1/2 tsp. red pepper flakes
1 medium onion chopped
1 garlic clove, minced
1 tsp. olive oil
1/2 C. chopped red bell pepper
2 C. spinach leaves, torn
4 C. lettuce, torn
1/2 tsp. black pepper
1/4 C. Monterey Jack cheese, grated
1 purple onion, sliced in rings
1/2 C. sliced mushrooms, fresh
1/4 C. chopped pecans

Cooking Instructions

Bring 1-1/2 C. of water to boil. Add frozen peas, pimiento, liquid smoke, chopped onion, vinegar, and garlic. Reduce to simmer; cook for 45 minutes. Remove from heat; pour off water; refrigerate for at least 6 to 8 hours. Combine all other ingredients in a large salad bowl. Mix in black-eyed peas. Cover; refrigerate for 1 hour or more. Serve.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)