In the Kitchen with Colleen

BLACK EYED PEA SALAD

Recipe courtesy Ed Wilson, owner of Wilson's Holy Smoke BBQ in Fairfield, CT

 Ingredients

• 1 (#10 can) black-eyed peas, rinsed and drained
• 1/2 red bell pepper, seeded and finely chopped, optional
• 1/2 green bell pepper, seeded and finely chopped, optional
• 1/2 to 1 small or medium red onion, chopped
• 1 clove garlic, peeled and finely minced
• 3/4 cup chopped flat-leaf Italian parsley
• 1/2 fresh jalapeno, very finely minced

Salad dressing:

• 1/4 cup olive oil
• 1/4 cup canola oil
• 1/3 cup red wine vinegar
• 1 tablespoon whole-grain mustard
• 1 tablespoon brown mustard
• 1/2 tablespoon salt
• 1/2 tablespoon ground black pepper

Directions

In a large salad bowl, combine, black-eyed peas, red and green peppers, onions, garlic, parsley and jalapeno. In a medium bowl, whisk together the dressing ingredients. Pour over the salad mixture and toss well.