Black-eyed Pea and Pepper Salad

I asked friends and followers to share some of their favorite dishes for New Year’s Day meals to publish this eve of 2023. This one is a gentle twist on the traditional Southern accompaniment of cooked blackeyed peas from my long-time friend and fellow entertainment-loving cook, Allison Weaver. For a different take on a blackeyed pea salad, see this recipe from Beth Green.

Servings: 8

From: Allison Weaver

Ingredients:

Dressing

1/2 cup apple jelly

3 Tbsp Dijon mustard

2 Tbsp apple cider vinegar

1 small clove garlic, crushed

Salad

1 (16 oz) bag frozen black-eyed peas

2 1/2 cups water

1/2 teaspoon salt

1/2 red bell pepper, finely chopped

1/2 green bell pepper, finely chopped

1/2 yellow bell pepper, finely chopped

1/4 cup chopped fresh parsley

2 tsp chopped fresh tarragon (or 1/2 tsp dried)

1/4 tsp black pepper

Directions:

Make dressing: In a microwave-safe bowl, melt the apple jelly and stir in the apple cider vinegar, mustard and granulated garlic. Set aside.

Cook peas: Bring to a boil 3 cups of salted water, add the peas, simmer for 30 minutes or until crisp-tender. Don’t let peas cook dry. Drain.

Combine the warm black-eyed peas and the chopped peppers in a bowl. Toss with the tarragon, parsley, and black pepper. Pour dressing over warm peas, and allow to marinate until cool. Chill several hours, until ready to serve.