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Black Eyed Pea Salad

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By Vicki and Lee Morgan

Photo: Cheri Sicard

Posted July 23rd, 2007

FabulousFoods.com Recommends: Southern Living 40 Years of Our Best Recipes (Southern Living), by , (2007, Southern Living)

Southern Living 40 Years of Our Best Recipes (Southern Living)

Servings:	16
Author Notes:	This recipe comes to us from Vicki and Lee Morgan of the Bailey House Bed and Breakfast and Tearoom in Dayton, Tennessee. Unfortunately, the Bailey House is no longer operating, but we keep this recipe for history's sake -- and because Vicki Morgan is a darn good cook and her recipes are delicious. The building that was, for a short time, a historic inn named The Bailey House, had an important role in history. It was a boarding house and home of John Thomas Scopes, of the Scopes Evolution (Monkey) trial fame. The courthouse where that historic case took place is in close walking distance of what used to be the Bailey House. Since black eyed peas are supposed to be lucky to eat at New Years, and this recipe feeds a crowd, it's perfect to serve at your New Year's Eve party.
Ingredients:	1 can (15 1.2 ounces) black eyed peas, rinsed and drained (or equivalent frozen or fresh) 1 cup chopped celery 1/2 cup chopped green pepper 1/2 cup sweet red pepper 1/4 cup chopped green onion 1 large tomato, seeded and chopped 2/3 cup ranch dressing (fat-free OK)
Instructions:	Combine all ingredients, toss to mix well. Serve chilled.