Prep 45 mins
Cook 0 mins
African ingredients and flavors permeate southern cooking. Black-eyed peas, which actually are beans, arrived in the South with the slaves.
- 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
- *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.
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]
While the bowl of ingredients is colorful, I felt this missed the mark flavor wise. I followed the instructions this time, but felt the dressing would have marinated the peas, etc better if added when made. The dressing is very tart and for us the thyme almost overpowering. I ended up stirring in small amounts of splenda. I am glad I tried the recipe even though it didn't match our personal taste preferences. Made for Spring 2012 Pick A Chef.