Black Eyed Pea Salad
- Ready In:
- 15mins
- Ingredients:
- 15
- Serves:
-
10-12
ingredients
- 2 lb black-eyed peas, dried or (1 lb) cans black-eyed peas
- 10 radishes, finely chopped
- 1 red onion, finely chopped
- 1 cup cilantro, finely chopped
- 3 tomatoes, finely chopped
- 1 red bell pepper, finely chopped
- 1 green bell pepper, finely chopped
- 1 fresh jalapeno pepper, seeded and very finely chopped
- 1 cup canned shoestring beet, drained and chopped (optional)
-
Dressing
- 4 ounces red wine vinegar
- 3 ounces olive oil
- 1 1⁄2 teaspoons Dijon mustard
- 1 large garlic clove, minced
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
directions
- Soak beans overnight in 3 qts water.
- Drain and rinse beans.
- Put beans in 4 qt pan and cover with water. Bring to boil and then reduce heat to medium and cook beans until tender.
- Drain beans, rinse with cold water and place in large bowl.
- When beans are cool, mix with other salad ingredients.
- Make dressing and pour over salad.
- This tastes best if refrigerated for at least 2 hours, so that flavors meld.
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RECIPE SUBMITTED BY
Pesto lover
United States