Black Eyed Pea Salad (HmF)
Servings
6Serving size
1/2 cup
COOKING TIME
60 minutes
CHILLING TIME
60 minutes
This recipe can be multiplied, keeps well, and makes great leftovers.
Ingredients
| 3 quart Water |
| 1 cup Dried blackeye peas |
| 1/4 cup Red wine vinegar |
| 1/2 Tbsp Dijon mustard |
| 1 clove Garlic, raw (minced) |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 2 Tbsp. Olive oil |
| 1 Tbsp. Fresh parsley (finely chopped) |
| 1/4 cup chopped Celery, raw |
| 1/4 cup, chopped Red bell peppers |
| 1/4 cup, chopped Green onions |
Instructions
Bring the water to a boil in a large pot.
Once the water is boiling, add the black eyed peas. Cook them until fork tender, but not mushy, about 30-40 minutes.
Drain the black eyed peas in a colander and run under cold water until cool.
In a large bowl, combine vinegar, mustard, garlic, salt and pepper. Slowly add olive oil while continuing to whisk, until dressing is combined.
Add remaining ingredients, including the black eyed peas, to the dressing and toss to coat. Serve chilled.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
You can use a variety of vegetables in this, including cabbage, carrots, or corn.