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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Gina Neely's Black Eyed Pea Salad Recipe

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This recipe for Gina Neely's Black Eyed Pea Salad is from The Brent/Harris Family 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 15 oz. cans black-eyed peas, drained and rinsed
1/4 C red onion chopped
1/4 C parsley chopped
3 cloves garlic minced
2 plum tomatoes seeded and chopped
1 small red bell pepper chopped
1 jalapeno chopped
1/4 C red wine vinegar
2 T extra-virgin olive oil
dash of hot sauce
salt and pepper
Directions:
Directions:
Combine first 7 ingredients in a salad bowl. In a separate bowl whisk together red wine vinegar and olive oil and a dash or hot sauce. Toss the salad with the dressing. Cover with plastic wrap and refrigerate for at least 3 hours and up to 24 hrs.
Number Of Servings:
Number Of Servings:
6 to 8

 

 

 

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