Recipe by ChelseaW
African ingredients and flavors permeate southern cooking. Black-eyed peas, which actually are beans, arrived in the South with the slaves.
Top Review by Sydney Mike
Made a couple of adjustments right off the bat, using about 1/3 of the jalapeno, 1/2 the amount of thyme & then substituting lemon pepper for the usual kind, & all of that made for a satisfying salad! [Made & reviewed for the closing of Pick A Chef event]
- 2 cups cooked black-eyed peas or one 15 ounce can black-eyed peas, rinsed and drained
- 1 1⁄2 cups chopped peeled tomatoes (about two tomatoes)
- 1 cup cooked corn
- 1⁄4 cup thinly sliced green onion
- 1 medium jalapeno pepper, seeded and finely chopped
- 1⁄4 cup salad oil
- 2 tablespoons red wine vinegar
- 2 tablespoons lemon juice
- 1 tablespoon fresh thyme
- 1 tablespoon dijon-style mustard
- 1⁄4 teaspoon pepper
Directions See How It's Made
- *can add collard greens if you choose.
- In a large mixing bowl stir together black-eyed peas, tomatoes, corn, green onion, and jalapeno pepper.
- Cover and chill for several hours.
- For dressing, in a screw-top jar combine salad oil, red wine vinegar, lemon juice, thyme, mustard and pepper.
- Cover and shake well.
- Chill dressing for several hours.
- Just before serving, shake dressing well; pour dressing over the vegetable mixture.
- Toss gently to coat.
- If desired, garnish with collard greens.