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Black-Eyed Pea salad
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3 (15 oz) cans | black eyed peas, drained and rinsed |
1 (15 oz) can | whole kernel corn drained and rinsed |
1/2 to 3/4 cup | diced green pepper |
1/2 to 3/4 cup | diced red pepper |
1/2 cup | chopped red onion |
1/3 cup | Olive oil |
1/4 cup | water |
3/4 cup | Splenda |
1/2 cup | vinegar |
Combine 1st 5 ingredients. In second bowl combine olive oil, water, Splenda, and vinegar. Pour 2nd bowl over vegetables. Refrigerate for 8 hrs, stir often
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