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Black-Eyed Pea Salad with Benedictine Dressing

Traditionally, Benedictine is a cucumber and cream cheese sandwich spread.

For salad:
2 15.8-ounce cans black-eyed peas, drained and rinsed
2 green tomatoes, seeded and chopped
1 yellow bell pepper, chopped
1 red bell pepper, chopped
1/4 cup chopped purple onion
1 tablespoon diced yellow onion
2 cloves garlic, minced
1 tablespoon grated lemon rind
1/4 teaspoon each salt and pepper

For dressing:
1 small cucumber
1/4 cup sour cream
1/4 cup whipping cream
1 to 2 tablespoons chopped fresh dill
1 tablespoon diced yellow onion
1 teaspoon lemon juice
Dash of hot sauce
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper

Shred cucumber and drain on paper towels. Process cucumber and remaining dressing ingredients in a blender until smooth. Chill.

Combine first 10 salad ingredients in a large bowl. Toss with Benedictine Dressing and garnish, if desired. Serve immediately.

Makes 6 cups.

-- Southern Living, April 1998

Sunday, May 14, 2000



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