Southern Caviar - Black Eyed Pea Salad

By janicecraig

Southern Caviar - a vinaigrette dressed, festive southern vegetable salad twist on salsa, made with black-eyed peas, celery, pimentos, jalapeno, garlic, green onion and fresh tomato, and beloved on the church supper, potluck and entertaining circuits.

Ingredients

• 1/3 cup extra virgin olive oil
• 1/4 cup apple cider vinegar
• 2 tablespoons granulated sugar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3 cups of cooked purple hull or black-eyed peas (or equivalent canned)
• 1/2 cup finely chopped purple onion
• 1/2 cup finely chopped celery
• 1 green onion, sliced
• 1 tablespoon minced garlic
• 1 tablespoon chopped pickled jalapeno
• 1 (2 ounce) jar of pimentos, well drained
• 1 medium tomato, chopped
• 1 wedge lime, optional
• 1 tablespoon chopped fresh cilantro or parsley

Preparation

Step 1

Whisk together the olive oil, vinegar, sugar, salt and pepper for the dressing in a lidded storage bowl. Okay to use sugar substitute. To that, add the drained black-eyed or purple hull peas.

Add the salad ingredients, except for the lime juice and herbs. Sweet onion is good here, but I actually prefer purple onion over sweet for this. I also used some celery, pimento, pickled jalapeno, garlic, green onion and fresh tomato, but of course, use what you like. Shoepeg corn is a good add-in, as are beans (black, pinto, red, northern), bell peppers, and I've even seen chopped artichoke hearts added - cucumber is another good fresh additive. Cover tightly and refrigerate several hours up to overnight before serving. Store leftovers in the fridge, but consume in a couple of days.

I like a nice squeeze from a wedge of lime over the salad and to stir in fresh herbs, just before serving. Dig in!


May also substitute 2 (15-ounce) cans, drained. For fresh or frozen peas, add 1-1/2 cups of peas to a saucepan. Add water to cover plus one inch, a nub of salt pork and 1/4 teaspoon pepper. Bring to a boil, reduce to medium and simmer for about 30 minutes or until tender. Drain, rinse and set aside to cool.