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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Black-Eyed Pea and Jalapeno Salad Recipe

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This recipe for Black-Eyed Pea and Jalapeno Salad is from The Dillard Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cans (15 ounces each) black-eyed peas, drained, rinsed, and excess water shaken out
2 fresh jalapeno chiles, seeds and ribs discarded, flesh cut into ¼" dice
1 small red onion, cut into ¼" dice
¾ cup sprouts
¼ cup extra-virgin olive oil
2 tablespoons red-wine vinegar
Coarse salt and freshly ground black pepper
Directions:
Directions:
Put black-eyed peas, jalapenos, onion, and sprouts in a large bowl. Add oil and vinegar, and toss well. Season with salt and pepper.

 

 

 

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