Saturday, March 9, 2013

black-eyed pea salad

Delicious, simple to the point of stupidity:

Black-eyed Pea Salad

2 cans of 365 black-eyed peas (organic, no salt, halo floats right above the can)
1 large fresh jalapeno, small dice (I removed all ribs and seeds to reduce spice; leave some in for a kick!)
1 red bell pepper, small dice
4 green onions, sliced thin
1 lemon, juiced
4 tbsp olive oil
2 tbsp apple cider vinegar
1 tbsp rice vinegar
celery salt, generous (it should taste almost salty before it goes in the fridge, the flavor softens overnight)
1 clove garlic, mashed through press or minced fine

1. Wash and drain peas.
2. Chop peppers, green onions into a small dice. I removed all ribs and seeds from jalapeno and will probably leave some in next time for a little kick.
3. Add the rest of the ingredients. My lemon was enormous, so feel free to play with the sours of this recipe.
4. Important: let sit overnight. Leave a spoon handy and give it a stir every when you're at the fridge.  Might need more salt eventually.  I tried it last night and it was just shy of disgusting. Today, amazing.

1 comment:

  1. I love this recipe, I served it at a Wedding Reception and got great reviews.

    irene of Pinky's Plumbing