Texas Caviar
Submitted by Sue Lowes on Feb 17, 2010

Marinated Black-Eyed Pea Salad

Servings:
8

Complexity:   
Easy

Total Time:
1 hour

Ingredients:
4 cups black-eyed peas, cooked
1 cup celery, finely sliced
4 ounces green chiles, chopped
1/4 cup red bell pepper, finely diced
1/2 cup purple onion, diced
2 cloves garlic, finely minced
1 teaspoon salt (or more to taste)
1/2 teaspoon black pepper
1 teaspoon Worcestershire sauce
1&1/2 cups Italian dressing, or enough to cover peas
Red cabbage leaves, for garnish
Minced green onion tops, for garnish

Directions:
In large glass bowl, combine all ingredients except garnish, stirring to mix well. If liquid does not cover peas in bowl, add a little more dressing.

Marinate, covered, in refrigerator for 24 hours. Drain excess salad dressing, and spoon salad into a shallow bowl lined with red cabbage leaves. Garnish with green onion tops.

Cook's Notes:
This salad refrigerates well for a week.