Black-Eyed Pea Salad

Black-eyed peas, which actually are beans, make this classic Southern salad a vegetarian main dish.


Black-Eyed Pea Salad

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Ingredients
  • 2   cups 
    cooked black-eyed peas or one 15-ounce can black-eyed peas, rinsed and drained
  • 1 1/2  cups 
    chopped, peeled tomatoes (about 2 tomatoes)
  • 1   cup 
    cooked corn
  • 1/4  cup 
    thinly sliced green onion
  • 1   
    medium jalapeno pepper, seeded and finely chopped
  • 1/3  cup 
    salad oil
  • 2   tablespoons 
    red wine vinegar
  • 2   tablespoons 
    lemon juice
  • 1   tablespoon 
    snipped fresh thyme or 1 teaspoon dried thyme, crushed
  • 1   tablespoon 
    Dijon-style mustard
  • 1/4  teaspoon 
    pepper
  •  
    Collard greens (optional)
Directions
1.
In a large mixing bowl stir together black-eyed peas, tomatoes, corn, green onion, and jalapeno pepper. Cover and chill for at least 4 hours or up to 24 hours.
2.
For dressing, in a screw-top jar combine salad oil, red wine vinegar, lemon juice, thyme, mustard, and pepper. Cover and shake well. Chill dressing for 4 to 24 hours.
3.
Just before serving, shake dressing well; pour dressing over the vegetable mixture. Toss gently to coat. If desired, garnish with collard greens. Makes 6 servings.
Nutrition information
Per Serving: cal. (kcal) 236, Fat, total (g) 13, chol. (mg) 0, sat. fat (g) 2, carb. (g) 24, pro. (g) 7, sodium (mg) 368, Percent Daily Values are based on a 2,000 calorie diet
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