Tasty Black-Eyed Pea Salad

• 16 ounces black-eyed peas frozen
• 2 1/4 cups water
• 2 tablespoons pimentos chopped
• 18 teaspoon liquid smoke
• 13 cup apple cider vinegar
• 1 teaspoon salt
• 1/2 teaspoon red pepper flakes
• 1 medium onions chopped
• 1 each garlic cloves minced
• 1 teaspoon olive oil
• 1/2 cup sweet red bell peppers chopped
• 2 cups spinach torn
• 4 cups lettuce torn
• 1/2 teaspoon black pepper
• 1/4 cup monterey jack cheese grated
• 1 each purple onion sliced in rings
• 1/2 cup mushrooms fresh, sliced
• 1/4 cup pecans chopped

1. Bring 1 1/2 cups of water to a boil, add the frozen peas, the pimiento, Liquid Smoke, chopped onion, vinegar, and garlic.
2. Reduce to simmer and cook for 45 minutes.
3. Remove from heat, pour off water, and refrigerate for at least 6 to 8 hours.
4. Combine all other ingredients in a large salad bowl.
5. Mix in the black-eyed peas.
6. Cover and refrigerate for 1 hour or more, then serve.

blackeyed peas, water, pimentos, liquid smoke, apple cider vinegar, salt, red pepper, onions, garlic, olive oil, sweet red bell peppers, torn, black pepper, purple onion, mushrooms, pecans

Taken from recipeland.com/recipe/v/tasty-black-eyed-pea-salad-43572 (may not work)