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Earlest’s Black-eyed Peas Salad
 On Toasted Garlic Bread

March 21, 2012

\What do you think of, when you think of Central Florida?  If you asked any of us at Glory Foods, we'd tell you:  Disney, Sea World, Lake Okeechobee, and Chef Earlest Bell. Yes, we think he's that cool. Chef Bell represented our traveling fantastic profile of him from earlier this year. We hope you'll enjoy Earlest’s Black-eyed Peas Salad On Toasted Garlic Bread, a recipe he created especially for the Orlando community.

Earlest’s Black-eyed Peas Salad On Toasted Garlic Bread

Glory Foods Southern Style Blackeye Peas
 2 oz. green pepper, diced
 2 oz. celery, diced
 1 oz. green onion, chopped
 2 oz. cucumbers, diced
 4 oz. vine-ripe tomatoes, diced
 1 teaspoon cilantro, chopped
 ½ tablespoons of apple cider vinegar
 1.5 tablespoons olive oil
 Juice from ½ of a fresh lemon
 ¼ teaspoon Louisiana Creole seasoning
 Salt and pepper to taste
 10 slices of toasted garlic bread


  1. Drain and lightly rinse the black-eyed peas

  2. Combine all the ingredients (except the toasted garlic bread) in a bowl, and mix well

  3. Place two teaspoons of salad on the toasted garlic bread, and garnish with cilantro

 Note:  Salad can be topped with shrimp, crawfish, lobster, or roasted chicken.

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