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Black-eyes Pea Greek Salad by

Source: Cooking with Paula Deen

Ingredients

5 plum tomatoes, seeded and chopped
1 seedless cucumber, chopped
1 green bell pepper, chopped
1 cup frozen corn, thawed
1 cup frozen black-eyed peas, blanched
½ cup halved pitted kalamata olives
½ cup sliced red onion
½ cup Greek vinaigrette dressing

Instructions

In a large bowl, combine tomatoes, cucumber, bell pepper, corn, black-eyed peas, olives, and red onion. Add vinaigrette, tossing gently to combine. Cover and chill, or serve immediately.

Servings: 6

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