This take on a blackeyed pea salad from Beth Green uses canned peas and a savory dressing (see Blackeyed Pea and Pepper Salad for a different take). When Beth shared this recipe with me, she said she normally doesn’t like blackeyed peas but she loves them this way. Enjoy!
Ingredients:
1 large tomato, diced
1/2 med red onion, finely chopped
1 sm red bell pepper, finely chopped
2 T chopped green onions
2 T fresh parsley, chopped
1/4 c rice wine vinegar
1/4 c canola oil
1/2 t sugar salt & pepper
2 (15 oz) cans of black-eyed peas, drained and rinsed
Directions:
Combine first 6 ingredients. Whisk together oil, vinegar, sugar, salt & pepper. Toss all together, and chill for 8 hours or overnight.
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