BLACK EYED PEA SALAD
Recipe courtesy Ed Wilson, owner of Wilson's Holy Smoke BBQ in Fairfield, CT
- 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.