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Black-Eyed Pea Salad
Black-eyed peas are gaining popularity beyond the south. They have a rich and nutty flavor. You decide how much dressing that you want to use in this recipe.
INGREDIENTS
1 1/2 Cups Black-Eyed Peas (Dried)
1 Tablespoon Kosher Salt
3 Chopped Celery Ribs
1 Small Diced Carrot
3 Tablespoons Minced Red Onions
1/3 Cup Minced Flat-Leaf Parsley
3 Chopped Green Onions
1 Cup Oil & Vinegar Salad Dressing
In a large-size bowl soak the black-eyed peas overnight. In the morning throw away the water and place peas in a large-size heavy pot. Add water and bring to a boil. Lower heat to simmer and cook for about 30 minutes. Drain and rinse with cold water. In a large-size bowl combine black-eyed peas, kosher salt, celery, carrots, onions, parsley, green onions, and dressing. Place in fridge for 3 hours and remove with ready to serve. Let come to room temperature. Transfer to serving bowl. Serves 6