Black-Eyed Pea Salad
Black-eyed peas, which actually are beans, make this classic Southern salad a vegetarian main dish.
Prep Time:
15 mins
Total Time:
4 hrs 15 mins
Servings:
Makes 6 servings.
Ingredients
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2 cups cooked black-eyed peas or one 15-ounce can black-eyed peas, rinsed and drained
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1-1/2 cups chopped, peeled tomatoes (about 2 tomatoes)
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1 cup cooked corn
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1/4 cup thinly sliced green onion
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1 medium jalapeno pepper, seeded and finely chopped
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1/3 cup salad oil
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2 tablespoons red wine vinegar
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2 tablespoons lemon juice
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1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
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1 tablespoon Dijon-style mustard
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1/4 teaspoon pepper
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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
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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