Black-eyed Peas Salad
Get a taste of the south. This recipe is inspired by some of the best soul-food establishments in Harlem, New York City.
Makes
Serving size
Ingredients
1½ cups black-eyed peas, cooked or canned
¾ cup green bell pepper, chopped
½ cup celery, chopped
½ cup red onion, chopped
¼ cup onion, chopped
¼ cup olive oil
1 tablespoon sugar
2 tablespoons apple cider vinegar
1 clove garlic, minced
½ teaspoon black pepper, freshly ground
½ teaspoon hot sauce
½ teaspoon salt (optional)
Instructions
- Combine the black-eyed peas, green bell pepper, celery and onions in a medium mixing bowl. Mix to combine.
- Add the oil, sugar, vinegar, garlic, salt, if using, and black pepper to a small bowl or liquid measuring cup. Mix well with a fork.
- Pour the dressing over the vegetables.
- Mix to combine well.
- Add hot sauce to taste.
- Toss to combine. Let stand overnight for the flavors to meld.
- Serve as a side salad.
Cooking Tip
This dish can be made repeatedly and for a low price if you buy dried black-eyed peas. Measure ¾ cup of the dry peas and soak for 2-3 hours in cold water. Drain and cook in fresh water until tender – about 15 minutes. This will yield about 1 and half cups and you will have plenty of dried beans to make this over and over again.
Recipe contributed by FamilyCook Productions
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