Black-Eyed Pea Salad
Recipe from
Better Homes and Gardens
Black-eyed peas, which actually are beans, make this classic Southern salad a vegetarian main dish.
Servings:
Makes 6 servings.
Prep Time:
15 mins
Total Time:
4 hrs 15 mins
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Ingredients
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2 cupscooked black-eyed peas or one 15-ounce can black-eyed peas, rinsed and drainedsee savings
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1-1/2 cupschopped, peeled tomatoes (about 2 tomatoes)see savings
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1 cupcooked cornsee savings
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1/4 cupthinly sliced green onionsee savings
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1medium jalapeno pepper, seeded and finely choppedsee savings
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1/3 cupsalad oilsee savings
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2 tablespoonsred wine vinegarsee savings
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2 tablespoonslemon juicesee savings
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1 tablespoonsnipped fresh thyme or 1 teaspoon dried thyme, crushedsee savings
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1 tablespoonDijon-style mustardsee savings
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1/4 teaspoonpeppersee savings
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Collard greens (optional)see savings
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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: Calories 236, Total Fat 13 g, Saturated Fat 2 g, Cholesterol 0 mg, Sodium 368 mg, Carbohydrate 24 g, Protein 7 g.
Percent Daily Values are based on a 2,000 calorie diet
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