Monday, August 19, 2013

Black Eyed Pea Salad


Fresh Black-Eyed Pea Salad
4 cups fresh black-eyed peas
1 large tomato, diced
1/2 large red onion, diced
1 small or 1/2 large red, yellow, or orange bell pepper, diced
1 jalapeno, diced (optional)
4 green onions, sliced
1/3 cup cilantro, chopped
1/4 cup White Muscadine Vinegar
2 Tbsp. canola oil
1/2 tsp. organic cane sugar
freshly ground black pepper, to taste



Add peas to a pot and cover with water.  Simmer on medium until soft.  Cool.  Toss to combine black-eyed peas, tomato, red onion, pepper, jalapeno, and green onion in a large bowl. In a small bowl, dissolve sugar in vinegar. Whisk in oil. Season with pepper. Pour dressing over bean mixture. Toss to coat. Stir in cilantro and season to taste with salt and pepper. Refrigerate until ready to serve (the longer it sits the better the flavor will be. 

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