Black-eyed Pea Salad
By á-5018
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Ingredients
- 3 tbls EVOO
- 2 tbls orange juice
- 1/4 cup rice wine vinegar
- 1/4 tsp Dijon-style mustard
- 1 clove garlic, minced
- 1/2 tsp salt
- Freshly ground pepper
- 2 (15-oz) cans black-eyed pease, drained and rinsed
- 2 green onions, sliced
- 1 red bell pepper, diced
- 1 celery rib, diced
- 1 jicama, peeled and diced
- 1 carrot, peeled and diced
- 1/2 bunch fresh cilantro, finely chopped
Details
Servings 4
Preparation
Step 1
Whisk together the olive oil, orange juice, vinegar, mustard and garlic in a medium bowl. Add salt and pepper to taste. Stir in peas, green onion, bell pepper, celery, jicama, carrot and cilantro; mix well. Refrigerate, tightly covered, at least 3 hours.
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