Black-eyed pea salad
Some people don’t like black-eyed peas because of their, uhmmmm…. “beaniness” This combination of ingredients accentuates the delicate flavor of the peas while suppressing that taste people don’t like.
Yields: 8 servings
| 3 | C black-eyed peas, cooked |
| 1/3 | red onion, chopped |
| 1 | red or yellow sweet pepper, chopped |
| 1/2 | C sundried tomatoes, chopped |
| 1/2 | C parsley and/or cilantro, chopped |
| 2 | Tbsp extra virgin olive oil |
| 1 | Tbsp balsamic vinegar |
| juice of 1 lemon | |
| salt, to taste | |
| pepper, to taste | |
| olives (optional) | |
| feta cheese (optional) |
Mix peas with chopped vegetables and parsley/cilantro. Mix vinegar, oil, salt, & pepper and drizzle over salad. Toss.
tixrus
- This recipe viewed 1 times.
- Source: Food junkie not junk food
- Published on October 07, 2008.
Public Recipe
Sign-in to comment on this recipe.
