GREENVILLE — Sharon Holt shares this recipe for a New Year's Eve classic, black eyed pea salad.
2 cans Black Eyed Peas, drained & rinsed
1 can White Shoepeg Corn, drained
1 Cucumber, diced (or 4 little gourmet cukes)
1 med Purple Onion, diced
2 stalks Celery, chopped
1 small bottle Italian Dressing
Salt & Pepper to taste
Combine all ingredients and refrigerate to chill before serving.