Tuesday, July 5, 2011

Marinated Black-Eyed Pea Salad

I got this recipe from a cookbook featuring former Presidential White House Chefs. This was from Lyndon Johnson's chef. You can serve it as a side dish with fried chicken, etc. It's a good choice for a summer picnic. My absolute FAVORITE way to serve it is as an appetizer with Tostitos Scoops. It's affordable to make, and everyone always raves about it.

Marinated Black-Eyed Pea Salad

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

Mix black-eyed peas with all the ingredients. Cover and chill overnight. Makes 1 1/2 quarts.

1 comment:

  1. The salad looks great! I think black eyed peas are totally under appreciated :)

    ronan of Renton Auto Repair