Cold Black-eyed Pea Salad W/ Jalapeno Dressing

Total Time
1hr 20mins
Prep 30 mins
Cook 50 mins

This recipe came from my little sister's mother years ago... My Mom and I make it for BBQs and it's always a hit. Can be made up to a day in advance. Do not add cucumber until nearly ready to serve or it will be soggy.

Ingredients Nutrition

Directions

  1. In large saucepan, cover peas with 4" cold water.
  2. Add bay leaf boil over moderate heat- reduce to low and simmer, stirring occasionally, until the peas are tender-approximately 50 minutes.
  3. Add water if peas look dry.
  4. Drain in colander, rinse with cold water; discard bay leaf.
  5. Transfer to large bowl and toss w/ red onion.
  6. Combine ingredients from orange zest to black pepper.
  7. Whisk in olive oil.
  8. Add to peas and toss well.
  9. Cover and refrigerate.
  10. Just before serving, fold in the cucumber and jalapeno.

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