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.
 
 
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