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Black-Eyed Pea Salad Recipe

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Black-Eyed Pea Salad image
Johnette Hollenshead Oakes with daughters Marcia Oakes & Paula Oakes Lancaster

 

This recipe for Black-Eyed Pea Salad, by , is from Home Cooking of the Hollenshead Family , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Johnette Hollenshead Oakes
Added: Friday, April 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 lb. black-eyed peas, soaked in water to cover for 1 hour
1 tsp. salt (divided use)
1 tomato, peeled, seeded and diced
1 cucumber, seeded and diced
1 red bell pepper, seeded and diced
1 bunch green onions, chopped
1/2 bunch flat-leaf parsley, roughly chopped
Juice of 2 limes
1 habanero chile, seeded and finely chopped
1/8 tsp. freshly ground black pepper, or to taste
2/3 c. best-quality olive oil
8 lettuce leaves, for serving

Directions:
Directions:
In a med. saucepan, gently boil the peas in 1 qt. of water until tender, about 30 min. Season with 1/2 tsp. salt near the end of the cooking time. Strain and set aside. In a large bowl, mix the tomato, cucumber, bell pepper, green onions, parsley, lime juice, habanero, remaining 1/2 tsp. salt and black pepper. Gradually pour in the oil while whisking the mixture together. Gently fold in the black-eyed peas. Cover and allow to sit for 1 hr. so that the flavors can marry. Serve in the lettuce leaves.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Johnette is the wife of Glynn Oakes, the daughter of Virginia (Rogers) Hollenshead & the late John Hollenshead & the granddaughter of the late Charlie & Carrie (Wade) Hollenshead. We just use this as a side salad and don't use the lettuce leaves.

 

 

 

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