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This is a "durable" salad, one that will keep for a week or more. It's great to take on picnics or to outdoor barbecues, as it doesn't need to be kept cold all the time. As with all "durable" salads, this is best allowed to marinate several hours or overnight before serving the first time.

I don't know where I got the recipe orginally, but I have used and modified it many times over the years. This is the version I've used lately.

Black-eye Pea Salad

2 cans seasoned black-eye peas with juice
1 can whole kernel corn (drained)
1 c diced carrots
1 c diced celery
1 c diced green and/or red peppers
1/2 c white vinegar
1/2 c salad oil (NOT olive oil)
1/2 c sugar or sweetener (to taste)
1/2 cup of chopped fresh cilantro leaves (available in your produce department)
coarse ground black pepper to taste

Mix and chill. Stir occasionally. Before serving, top with shredded cheese, if desired.