Black-Eyed Pea Salad

By CathyD

Recipe courtesy Ed Wilson, owner of Wilson's Holy Smoke BBQ in Fairfield, CT

Ingredients

• Black-eyed pea salad:
• 1 (#10 can) black-eyed peas, rinsed and drained
• 1/2 red bell pepper, seeded and finely chopped, optional
• 1/2 green bell pepper, seeded and finely chopped, optional
• 1/2 to 1 small or medium red onion, chopped
• 1 clove garlic, peeled and finely minced
• 3/4 cup chopped flat-leaf Italian parsley
• 1/2 fresh jalapeno, very finely minced
• Salad dressing:
• 1/4 cup olive oil
• 1/4 cup canola oil
• 1/3 cup red wine vinegar
• 1 tablespoon whole-grain mustard
• 1 tablespoon brown mustard
• 1/2 tablespoon salt
• 1/2 tablespoon ground black pepper

Details

Servings 7
Preparation time 15mins
Cooking time 15mins
Adapted from foodnetwork.com

Preparation

Step 1

In a large salad bowl, combine, black-eyed peas, red and green peppers, onions, garlic, parsley and jalapeno. In a medium bowl, whisk together the dressing ingredients. Pour over the salad mixture and toss well.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.