Black-Eyed Pea Salad

Name: Black-Eyed Pea Salad
Yield: serves 8
Ingredients: 3/4 cup olive oil; 1/4 cup balsamic vinegar; 1/4 cup sugar; 3 cups black-eyed peas, cooked; 1 red bell pepper, seeded and diced; 1/2 cup chopped green onion with tops; 1 large tomato, diced; 1 tablespoon minced fresh thyme; 1 tablespoon minced fresh rosemary; 4 tablespoons minced fresh parsley; 2 tablespoons minced fresh oregano; 1 large banana pepper (mild), seeded and diced; 1 hot green pepper, seeded and diced (optional)

December 14, 2011

Recipe information

Yield
serves 8

Ingredients

3/4 cup olive oil

1/4 cup balsamic vinegar

1/4 cup sugar

3 cups black-eyed peas, cooked

1 red bell pepper, seeded and diced

1/2 cup chopped green onion with tops

1 large tomato, diced

1 tablespoon minced fresh thyme

1 tablespoon minced fresh rosemary

4 tablespoons minced fresh parsley

2 tablespoons minced fresh oregano

1 large banana pepper (mild), seeded and diced

1 hot green pepper, seeded and diced (optional)

Preparation

Mix olive oil, vinegar, and sugar together and pour over the rest of ingredients. Mix well and chill. Use a slotted spoon to serve.

Paula Deen's Kitchen Classics

TagsSalad Southern American Black-Eyed Pea Bean and Legume Vegetable Bell Pepper Tomato Parsley Herbs & Spices Side Dinner Dairy Free Nut Free Gluten Free Vegan Vegetarian No-Cook New Years Cookbooks

Recipe notes

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