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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Black-Eyed Pea Salad Recipe

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This recipe for Black-Eyed Pea Salad is from Generations of Good Eating: Second Edition, 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 black-eyed peas, drained and rinsed
1 large tomato, diced
1/2 large red onion, diced
1 small or 1/2 large red, yellow, or orange bell pepper, diced
1 jalapeno, diced
4 green onions, sliced
1/3 cup cilantro, chopped
1/4 cup rice wine vinegar (unseasoned)
2 tablespoons canola oil
1/2 teaspoon sugar
Salt and freshly ground black pepper, to taste
Directions:
Directions:
In a large bowl, toss to combine black-eyed peas, tomato, red onion, pepper, jalapeno, and green onion. In a small bowl, dissolve sugar in vinegar. Whisk in oil. Season with salt and pepper.

Pour dressing over bean mixture and toss to coat. Stir in cilantro and season to taste with salt and pepper. Refrigerate until ready to serve (the longer it sits the better the flavor will be).
Number Of Servings:
Number Of Servings:
8

 

 

 

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