Sherm's Recipes
https://2522.unified-web.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
| 1 | pound | medium to small shell macaroni, cooked al dente, thoroughly drained | |
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| 2/3 | cup | cider vinegar | |
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| 1/4 | cup | olive oil or vegetable oil | |
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| 1 | cup | minced celery (about 2 stalks) | |
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| 1/2 | cup | chopped green pepper (about 1/2 large) | |
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| 6 | green onions, minced | ||
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| 1 | jar | (2 oz.) chopped pimiento, drained | |
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| 3 | dashes | Worcestershire sauce | |
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| 3 | dashes | hot pepper sauce | |
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| 1 | Tablespoon | minced, roasted green chile pepper | |
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| 1 | teaspoon | salt | |
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| 1/2 | teaspoon | freshly ground pepper | |
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| 1 | can | (15 ounce) black-eyed peas, drained | |
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| 1 | can | (12 ounce) corn, drained | |
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| 1/2 | cup | pitted black olives, drained and chopped | |
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| 1 | jar | (2 ounce) green olives with pimiento, drained and chopped | |
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| 1/3 | cup | mayonnaise (adjust amount as needed) | |
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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.
Sherm's Recipes
https://2522.unified-web.com/Recipes/Detail/258/
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