Monday, January 10, 2011

2011 Game Day Dip: Marinated Black-eye Pea Salad

If you eat black-eye peas in the New Year, it's supposed to be good luck. This recipe can be used as a side salad or, my favorite, as a dip with Scoops. It originally came from a book of favorite Presidential recipes. This was created by Lyndon Johnson's down-home, White House chef.

Marinated Black-eye Pea Salad

4 cups black-eye peas, cooked and drained (fresh, frozen, canned or dried)
1/2 cup olive oil
5 tablespoons red wine vinegar
2 jalapeno peppers, seeded and diced
3 cloves garlic, minced
1/2 cup each red pepper, red onion, and green pepper (1 1/2 cup total)
Salt and pepper

Mix the black-eye peas with all the other ingredients. Cover and chill for 8 hours. Makes one and one half quarts.

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