Prep 15 mins
Cook 24 hrs
This is a very different kind of salad that was originally published in a Better Homes and Gardens Holiday Cooking magazine with the Greens Stuffed Ham (#200036). We like to use this recipe as a unique way to serve the traditional Black-eyed peas for New Years Day. (The cooking time below reflects the chilling time).
- 4 cups black-eyed peas, cooked or 2 (15 ounce) cans black-eyed peas, rinsed and drained
- 1 small red onion, sliced into thin rings
- 1⁄3 cup salad oil
- 1⁄3 cup vinegar
- 2 tablespoons water
- 1 tablespoon sugar
- 1 garlic clove, minced
- 1⁄2 teaspoon dried rosemary, crumbled
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 8 cups mixed salad greens, torn
- In a storage bowl with a lid, stir together the black-eyed peas and the onion rings.
- In a separate bowl, whisk together the oil, vinegar, water, sugar, garlic, rosemary, salt and pepper.
- Pour the vinegar mixture over the black-eyed peas and onions; toss to coat.
- Cover and chill 2 to 24 hours.
- To serve, line 12 salad plates with the mixed salad greens.
- Divide the black-eyed peas, onions and dressing equally between the 12 plates.
- Great with Greens Stuffed Ham and a potato side dish.
I made this for our NYE celebration. Black-eyed peas for good luck and all that... :) I only made 1/2 the recipe, using red wine vinegar. My black-eyed peas had bacon in them, which really added to the flavor of the dish. I also added some diced roma tomatoes and served everything over mixed greens. Very yummy! Thanks for sharing.