Ingredients
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
Preparation
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.
