Black-eyed pea salad with peaches and pecans from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well with 700 Foolproof Recipes (page 207) by America's Test Kitchen Editors

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • macfadden on August 08, 2016

    I used a spring mix instead of frisée, but otherwise followed the recipe and loved it. The basil and pecans really made it special. I thought the pecans were the best part, and will use twice as many next time.

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